These Are The Best Mini Eggs For Baking
Valentine’s Day is over, which means the seasonal aisles at the grocery store have moved on to one of our favourite times of the year: Mini Eggs season.
And, like many other Canadians, Chatelaine has a particular soft spot for Cadbury’s pastel-coloured, candy-coated milk chocolate eggs. They’re not only perfect eaten straight out of a big bag, they’re also a delicious way to inject some fresh spring energy into your baking.
But, while many of our Mini Eggs recipes for Easter baking—like these beloved Mini Eggs chocolate chunk cookies—call for chopping or crushing the Mini Eggs before using, we are here to tell you that there is an easier way.
How To Substitute Micro Mini Eggs For Mini Eggs In Baking
Cadbury’s Micro Mini Eggs are much smaller than regular Mini Eggs, meaning you can use them straight in cookies, scones or any of other Mini Egg recipes, no chopping required. (Chopping the classic eggs is a bit of a pain, not only because you’re trying to cut a spherical object that rolls on your cutting board, but because the eggs give off quite a bit of candy and chocolate dust.)
To substitute the micro eggs, just use an equal amount to the classic by volume. (That is, one cup of micro eggs=one cup of mini eggs!) Note: the micros are more dense than the original, so to be technical you probably want to substitute them by weight instead of volume, but for casual baking volume should be fine.
How To Substitute For Chocolate Chips
They should also substitute well in any recipe that calls for chocolate chips. If you have been dreaming of Mini Egg brownies, now is your chance to try them out in our triple chocolate brownies recipe—just swap out the white and dark chocolate chips for micro mini eggs.
It will not only save you work, it will also keep the dough free from powdered chocolate and candy dust, and will showcase an entire pretty egg instead of egg shards.
Which Egg Is Better For Snacking?
Having done side-by-side comparisons (for science), we can confirm both types of egg are equally tasty, but the Micro Mini Eggs have a greater candy coating-to-chocolate ratio, so they’re a bit crunchier, while the classic Mini Eggs have a bit more chocolate oomph inside. I’m a chocolate fan, so I will likely continue to turn to the classic for my snacking, while using the micros for baking. Food editor Chantal Braganza says she likes the minis better for eating straight, because they have more crunch.
Where Are Micro Mini Eggs And Classic Mini Eggs Made?
Regular Mini Eggs are made in Canada, in Cadbury's Toronto factory, but the micro Mini Eggs are imported.
What's New For This Year In The Mini Eggs World?
Cadbury's freshest launch for 2026 is the Caramel Buttons Hollow Egg, a large milk chocolate egg that you crack open to reveal caramel-filled chocolates—so you can collect its chocolate eggs in all formats, from giant to mini to micro.
To get baking, check out our gallery of all the delicious recipes and more ways to use Mini Eggs.
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Born in London, Ont., Gillian was Chatelaine’s former deputy editor, digital. She has also worked at Toronto Life and the National Post. Gillian cares deeply about fighting climate change and loves birds, sad lady singers, bikes, baking and wide-legged denim. She lives in Toronto's east end with her partner, two children and Rosie, her very exuberant Bouvier des Flandres.
