In Good FlavorThese Mini Nutella Easter Fudge Cups are a rich, melt-in-your-mouth treat perfect for Easter. Topped with chopped Cadbury eggs and made in cupcake liners for easy individual servings, they come together in just 20 minutes of prep and chill until you’re ready to enjoy.
If you’re looking for an easy recipe to sweeten your Easter celebration, I’m here to help! These Nutella Easter Fudge Cups are incredibly simple to make—no baking required—and come together in just 20 minutes with six simple ingredients. Once chilled, they firm up but remain incredibly creamy and smooth. Because they’re made in mini, cupcake-sized portions, there’s no slicing or fussing. They’re perfectly portioned, easy to serve, and guaranteed to be a crowd-pleaser on your Easter dessert table.
Each little cup is a delightful combination of rich, creamy chocolate-hazelnut fudge, topped with crunchy chopped Cadbury Mini Eggs. The result is the perfect balance of velvety, melt-in-your-mouth fudge and a crisp candy shell in every bite. They’re indulgent and colorful, with just the right mix of creamy and crunchy—making them a perfectly festive and irresistible addition to your Easter celebration.
Ingredients needed:
- Nutella—provides a chocolaty, nutty flavor and adds creaminess to the fudge.
- Semi-sweet chocolate chips—I use mini chocolate chips, but feel free to use regular chocolate chips or finely chopped baking chocolate. Whichever you choose, be sure to use 6 ounces, as cup measurements may vary. The chocolate chips provide the chocolaty flavor and give the fudge structure.
- Sweetened condensed milk—besides adding sweetness, it’s easier to use than regular sugar and results in a creamier and richer fudge.
- Light cream—the fat content adds richness and a velvety, melt-in-your-mouth texture. Half-and-half or heavy cream can also be used.
- Salt—a small amount rounds out the flavor and cuts through the sweetness.
- Cadbury Mini Eggs—chopped and added to the top of the mini fudge cups for color, texture, and more decadence.
Recipe highlights:
- Cook the Nutella, sweetened condensed milk, light cream, chocolate chips, and salt in a saucepan over low heat, stirring frequently until the chocolate has melted and the mixture is smooth.
- Scoop the fudge into a muffin pan lined with cupcake liners.
- Top with chopped Cadbury eggs.
- Refrigerate for at least 2 hours before serving.
- Detailed instructions are in the recipe card below.
What does the Nutella do?
Although the fudge tastes mostly chocolaty, Nutella adds a subtle nutty note that deepens the flavor. Just as importantly, its creamy texture, coupled with a touch of light cream, helps create an irresistibly silky-smooth fudge.
How to store:
These fudge cups soften at room temperature and should be stored in the refrigerator. Keep the fudge in an airtight container. It will last up to two weeks, refrigerated.
Variations:
- If you prefer less sweet fudge, use half bittersweet or unsweetened chocolate and half semi-sweet chocolate. I’ve used all the unsweetened baking chocolate, and it still had a good amount of sweetness.
- For an even sweeter fudge, use milk chocolate chips, as they have the highest sugar content among chocolates with cocoa solids.
- Add chopped nuts for crunch, nuttiness, and texture contrast. It also balances the sweetness of the fudge.
- You can use baking chocolate bars instead of chocolate chips, but you’ll need to chop them finely to make them easier to melt.
- Easily swap out the Cadbury eggs with other toppings to fit any occasion: showers, birthdays, holidays, sports events, and more. Try sprinkles, nuts, M&M’s, marshmallows, chopped peanut butter cups, chocolate chips, shredded coconut, chopped pretzel, or flaky salt.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)
- Mini cupcake liners—this pack is rainbow colored. They are thick, sturdy, and oil-resistant.
- Mini muffin pan—this pan has 48-cavities, more than enough to fit all of the fudge in one pan.
- Rubber spatula—for mixing, scraping, and cooking. This set of five silicone spatulas is heat-resistant up to 500° F.
- Small saucepan—this stainless steel pan is oven safe up to 550°F and is broiler safe.
- Small ice cream scoop—this stainless steel scoop has a 1-tablespoon capacity and an ergonomic trigger.
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Mini Nutella Easter Fudge Cups
Description
These Mini Nutella Easter Fudge Cups are a rich, melt-in-your-mouth treat perfect for Easter. Topped with chopped Cadbury eggs and made in cupcake liners for easy, individual servings, they come together with just 15 minutes of prep and chill until you’re ready to enjoy.
Ingredients
Instructions
- Place the Nutella, sweetened condensed milk, light cream, chocolate chips, and salt in a saucepan over low heat. Stir frequently until the chocolate has melted and the mixture is smooth, about 12-14 minutes.
- Meanwhile, prep the baking pan and chop the Cadbury, working close to the saucepan to tend to the fudge as you work. Line the muffin pan with the cupcake liners. Then chop the Cadbury eggs.
- Drop the fudge by tablespoon or use a 1-tablespoon ice cream scoop into each cupcake liner. Top with the chopped Cadbury eggs, pressing them down gently into the fudge.
- Refrigerate for at least 2 hours for the fudge to set before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
- Makes 34 servings.
It’s important to keep the heat on low to prevent the chocolate chips from overheating and seizing.
This is a soft fudge. It will get too soft if left at room temperature.
Notes:
- * If you want to use regular chocolate chips or finely chopped baking chocolate, it’s important to use 6 ounces, as cup measurements may vary.
- You can also make the fudge in the microwave. Place the ingredients in a microwave-safe bowl. Microwave at 30-second intervals, stirring after each round (even if you don’t think it’s needed) until smooth and creamy.
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