Easter Chick Cupcakes | Hatched Egg Shell Design

A fun Easter cupcake with a hatched egg design

Close up of Easter chick cupcakes with detailed buttercream decoration

These Easter chick cupcakes are made using a simple liner hack to create a cracked “hatched egg” effect, with a cupcake hidden inside a chocolate shell.

Unlike my easy Easter chick cupcakes, this version uses candy melts and a cut liner to form a clean egg shell shape, finished with piped buttercream chicks on top.

MORE EASTER CUPCAKE IDEAS

Check out my Easy Easter Chick Cupcakes, Bunny Butt Cupcakes and my Easter Nest Cupcakes for more Easter inspo!!

New to candy melts?

Read my full Working with Candy Melts Guide for tips on melting, thinning and getting the best results.

The Easter Chick Cupcakes Design

These Easter chick cupcakes are designed to look like a chick hatching from an egg, with the cupcake sitting inside a chocolate shell base.

The shell is created using a cut cupcake liner and candy melts, forming a smooth egg shape with a natural cracked edge.

Once set, the cupcake is placed inside the shell and finished with a piped buttercream chick on top.

This method creates a clean, structured design while still being simple to recreate at home.

For best results, start with my Basic Buttercream Recipe and your favourite cupcake base.

Why you’ll love these Easter chick cupcakes

Fun “hatched egg” design
Creates a playful Easter look with a cupcake hidden inside a chocolate shell

Simple but clever technique
The liner hack makes it easy to create a natural cracked egg effect

Great for making ahead
Chocolate shells can be prepared in advance for easy assembly

A more detailed alternative
Perfect if you want something more structured than a simple buttercream design

Things I Used

Cupcakes
Any cupcake flavour works for this design. I used chocolate cupcakes, but any cupcakes work just as well.

Candy melts / compound chocolate
Used to create the chocolate egg shells. Candy melts set firmly and release cleanly, which makes them ideal for this technique.

Baking Cups/liners
Used to shape the egg shells. Cutting the liner creates the jagged cracked edge and helps form the hatched egg effect.

Vanilla buttercream
Used to pipe the chick on top of each cupcake. Start with my Basic Buttercream Recipe and add yellow gel colour You can follow my guide to colouring buttercream here.

Piping bags
Used to pipe the chick shape and details.

Round piping tip
A large round tip (Ateco 809) works well for piping the chick body and head.

Rachel Lindsay

Chief Resident Cake Baker

Ingredients

12 Chocolate cupcakes
A batch of my basic buttercream
2 Cups candy melts (white)
2 Tsp vegetable shortening (If using)
24 black sugar balls
12 Mini orange M&M's

Equipment

12 Baking cups
A baking tray/ board (sized for the fridge)
A sheet of parchment paper
A small decorating brush
Small microwave safe bowl
A small spoon
3 Piping bags
A Extra large round piping tip (Ateco 809)
A small leaf piping tip for the wings (352)

How to...

Cutting cupcake liner into a jagged edge to create a hatched egg effect

Step 1

Using scissors, cut the top of each cupcake liner in a jagged pattern to create the cracked “hatched egg” effect. This does not need to be perfect. Uneven edges will give the shells a more natural look once the chocolate is set. You do not need to cut all of the liners at once. Start with a few and reuse them as you go.

Melted white candy melts ready for cupcake shell coating

Step 2

Melt the white candy melts over low heat or in short bursts in the microwave. Stir well between each burst and avoid overheating, as candy melts can seize if they get too hot. If the candy melts feel thick, add a small amount of vegetable shortening and stir until smooth. This will thin the chocolate and make it easier to brush inside the liners.

Coating the inside of a cupcake liner with melted candy melts

Step 3

Use a food safe brush or a small spoon to coat the inside of each liner with a thin layer of candy melts. Once an even layer is applied, leave it to set at room temperature while you move on to the next liner.

Lifting chocolate shell as it begins to release from the cupcake liner

Step 4

Once the candy melts have set, add a second layer to strengthen the shells. Gently reheat the candy melts if needed, then allow them to cool slightly before applying another coat. This will help prevent the first layer from melting. Two layers are usually enough, but continue adding thin layers until the liners are fully coated and feel sturdy.

Chocolate egg shells ready to be filled for Easter cupcakes

Step 5

Transfer the liners to the fridge and leave until fully set. They will not take long to firm up. Once set, the chocolate will begin to naturally release from the liners. Gently remove each shell and check for any gaps or thin areas. If needed, add a little more melted chocolate to reinforce them.

Cupcake sitting inside chocolate egg shell ready for decorating

Step 6

Place a baked cupcake into each chocolate shell. You may need to trim the cupcake slightly so it sits snugly inside. The cupcake should sit lower in the shell to show off the jagged edge.

Adding buttercream layer inside chocolate egg shell cupcake

Step 7

Make a batch of my basic buttercream and scoop out a cupful. Use the back of a spoon or a spatula to spread a layer of buttercream over the top of each cupcake.

Yellow buttercream in piping bag fitted with large round tip for chick design

Step 8

Add yellow gel food colouring to the remaining buttercream and mix until evenly coloured. Transfer the buttercream to a piping bag fitted with a large round piping tip, such as Ateco 809.

Piping yellow buttercream chick body into chocolate egg shell cupcake

Step 9

Pipe a chick body onto the top of each cupcake. Hold the piping bag upright with the tip just above the cupcake. Squeeze until you reach the desired size for the chick’s body, then release the pressure and gently pull away.

Step 10

Repeat the same technique to pipe a smaller dome on top to form the chick’s head. As you release the pressure, gently pull away to create a soft point at the top.

Piping small wings onto buttercream chick cupcake design

Step 11

Transfer the remaining yellow buttercream to a piping bag fitted with a small leaf tip, such as tip 352. Pipe a wing onto each side of the chick. They do not need to be identical, just have fun with it.

Close up of Easter chick cupcakes with detailed buttercream decoration

Step 12

Use tweezers to add two small black sprinkles for the eyes and a mini orange M&M for the beak.

The Results! Well done.

And that’s a wrap! Easter Chick cupcakes, done!

Notes & Tips

Use candy melts or compound chocolate for best results, as they set firmly and release cleanly from the liners.

Build the shells in thin layers rather than one thick coat to prevent cracking and create a stronger structure.

Allow the chocolate to cool slightly before adding additional layers to avoid melting the base.

If the shells feel too firm when removing, leave them at room temperature for a minute before gently releasing.

Prepare the chocolate shells ahead of time to make assembly quicker when you are ready to decorate.

Final Thoughts on my Easter Chick Cupcakes

These Easter chick cupcakes are a fun and creative way to bring a “hatched egg” design to your Easter baking. The simple liner hack makes them easy to recreate while still giving a clean and impressive finish.

I would love to see your creations. Tag me on Instagram @cakedbyrach or share them on Facebook, and feel free to leave a review below.

2 Comments

LeAnn on 5 April 2026 at 13:39

These are just too cute! ❤️ I originally thought the ‘chick’s’ was a yellow peep. Wouldn’t it be easier than all that ‘sugary’ icing? 🤷‍♀️

Reply
- Rachel Lindsay on 5 April 2026 at 14:36
  
  Thank you, I’m glad you like them. Great idea to add a peep, they don’t sell them here in Perth but it would be easier LOL xx
  
  Reply