Easter Sunday is only six days away so here’s a quick and easy recipe to churn out some eggstra special cupcakes that hide a chocolaty surprise!
I saw the concept on baking with Cadburys Creme Eggs on Pinterest so thought I’d give it a go to see if it worked. You don’t need a complicated recipe as the Creme Eggs do all the talking so I used a simple chocolate cupcake mixture that you can make at home. Follow my steps and top tips to make them yourself. They make great alternatives to Easter eggs too!
Cadburys Creme Egg Cupcakes (Makes 6 large cupcakes)
100g unsalted softened butter
100g sifted caster sugar
2 medium whisked eggs
100g sifted self-raising flour
2 tablespoons of sifted cocoa powder (I used drinking cocoa)
6 Cadburys Creme Eggs
1) Preheat your oven to 180c (reduce the heat for a fan oven). Mix the butter and sugar together then stir in the whisked eggs gradually. Fold in the flour and cocoa powder until well combined.
2) Add a dollop of the mixture in six muffin cases then place a Creme Egg, bottom side down, in the centre of each. Add the remaining mixture on top. Don’t worry if it doesn’t cover the tops of the Creme Eggs as the mixture will rise in the oven.
3) Bake in the oven for between 12-15 minutes. Leave to cool on a wire rack. Top Tip: Use a muffin cake tin for baking. I didn’t have one to hand and some of the cakes turned out a little deformed!
How to ice the cupcakes
1) Mix 80g of warmed unsalted butter with sifted icing sugar until the icing tastes nice and sweet. Keep the butter out of the fridge beforehand so it warms up to room temperature.
2) You want the buttercream to be soft enough to pipe but thick enough to hold the piped shape. Just add a little water or icing sugar into the mix until it’s at the right consistency. Add some yellow food colouring paste into the mixture for that Creme Egg colour! Top Tip: Food colouring paste or gel achieves a deeper colour than liquid colouring that can also make the icing go runny.
3) Snip the end off a disposable piping bag and place a large star nozzle into the end. Fill with the buttercream and pipe a spiral. Add some chocolate sprinkles to finish.