Chocolate Covered Easter Eggs: Making your own buttercream eggs from scratch is MUCH easier than you think it is. Classic vanilla, funfetti, coconut cream, and peanut butter eggs or rounds dipped in chocolate are just what your Easter needs!
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How To Make Chocolate Covered Easter Egg Candies (4 Different Fillings)

Making your own buttercream eggs from scratch is MUCH easier than you think it is. Classic vanilla, funfetti, coconut cream, and peanut butter eggs or rounds dipped in chocolate are just what your Easter needs!
Prep Time1 hr 30 mins
1 hr 30 mins
Total Time1 hr 30 mins

Ingredients

CLASSIC BUTTERCREAM FILLING (MAKES 40-45 SMALL BUTTERCREAMS)

  • 4 ounces cream cheese softened to room temperature
  • 1/4 cup unsalted butter, softened to room temperature
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract

FUNFETTI FILLING (MAKES 40-45 SMALL BUTTERCREAMS)

  • 4 ounces cream cheese softened to room temperature
  • 1/4 cup unsalted butter, softened to room temperature
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 sprinkles not non-pareils

PEANUT BUTTER FILLING (MAKES 14-16 LARGE EGGS)

  • ¾ cup creamy peanut butter
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 and ½ cups powdered sugar

COCONUT CREAM FILLING (MAKES 32-36 SMALL EGGS)

  • 4 ounces cream cheese softened to room temperature
  • 1 Tablespoon unsalted butter softened to room temperature
  • 3 cups powdered sugar
  • 3/4 cup sweetened shredded coconut
  • 1/4 teaspoon coconut extract optional

COATING

Instructions

CLASSIC BUTTERCREAMS

  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla extract and beat again until smooth. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
  • When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon measure, form filling into round balls using your hands. Slightly flatten each ball so that it forms a thick disc. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
  • Place formed buttercreams onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

FUNFETTI BUTTERCREAMS

  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla and almond extracts and beat again until smooth.
  • Turn the mixer to low, add the sprinkles, and beat until everything is combined. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
  • When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon measure, form filling into round balls using your hands. Slightly flatten each ball so that it forms a thick disc. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
  • Place formed buttercreams onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

PEANUT BUTTER EGGS

  • In a medium sized bowl, combine peanut butter and butter and beat on medium-high speed until combined. Add the powdered sugar and beat again until smooth. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
  • When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a Tablespoon measure, form filling into egg shapes with your hands. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
  • Place formed peanut butter eggs onto prepared baking sheet. Place the baking sheet in the refrigerator at least 3 hours before coating in chocolate.

COCONUT CREAM EGGS

  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and beat again until smooth.
  • Turn the mixer to low, add the flaked coconut, and beat until everything is combined. Taste the mixture and add coconut extract, if desired. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
  • When filling is ready, line a large baking sheet with parchment or wax paper or a silicone baking mat. Using a teaspoon measure, form filling into egg shapes with your hands. Filling will be sticky, so dusting your hands and workspace with powdered sugar is helpful.
  • Place formed coconut eggs onto prepared baking sheet. Place the baking sheet in the refrigerator at least 2 hours before coating in chocolate.

COATING IN CHOCOLATE

  • Place chopped chocolate into a microwave safe bowl. Heat on MEDIUM power in 30 second increments, stirring after each heating, until all of the chocolate is melted and smooth.
  • Dip each buttercream or egg completely into the chocolate using a fork. Lift the buttercream or egg out of the chocolate and tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place dipped buttercream or egg back onto the baking sheet. If you are using sprinkles, add them while the chocolate is still wet. Refrigerate dipped buttercreams or eggs at least 30 minutes or until chocolate has completely set before serving or decorating with chocolate drizzle.
  • Store buttercreams or eggs in the refrigerator, covered, up to 3 weeks.

Notes

*It is imperative to use quality, chopped chocolate for dipping. Chocolate chips will not melt properly and will not create a smooth mixture.