Hello guys! Happy Easter. Delicious easter cupcakes for you today! What’s more ”Easter” than a Cadbury’s creme egg?

These would be such a nice treat to bake for the Easter weekend. They are so easy and fun. I used my fudgy chocolate cupcake recipe and popped a little surprise in the center. I added in a mini creme egg. We got cream egg in the center of the cupcake, a cream egg on top and a creme egg inspired buttercream, ideal for a creme egg lover like myself!

I placed my mini creme eggs into the freezer for about 2 hours beforehand. This is to help them hold their shape and to stop them from melting straight away.

I went a little extra with my buttercream and dyed it to look like a creme egg. This is optional but it looks insane! I kept half of my buttercream mix its natural colour and I dyed the other half an egg yolk colour. I placed these in my piping bag keeping the colour split so I could create a mixed swirl. Looks difficult but it’s actually very easy to do.

Play around with your decoration whichever way you like and have a bit of fun! If you don’t like buttercream frosting you could use a whipped chocolate ganache frosting either. Recipe in my Vanilla cake post

Creme Egg Cupcakes

Prep time: 30 minutes

Cook time: 20-22 minutes

Servings: 12

Ingredients

Cupcake

• 113g Dark chocolate
• 113g Unsalted butter
• 85g Plain flour
• 15g Cocoa powder
• Half teaspoon baking powder
• 1/8th of a teaspoon Bicarbonate soda
• 1 teaspoon instant coffee dissolved in 60ml of boiling water
• 100g of caster sugar
• 100g of light brown sugar
• 2 eggs
• 40 ml of buttermilk
• Vanilla Flavouring ( I used 20 drops of https://www.foodieflavours.com/shop/flavours/natural-flavouring/vanilla/)
• 12 Mini creme eggs (FROZEN)

Buttercream

• 160g Unsalted butter ( Room Temp )
• 320g Icing sugar
• 2 teaspoon milk
• Vanilla Flavouring ( I used 10 drops of https://www.foodieflavours.com/shop/flavours/natural-flavouring/vanilla/)
• Orange food dye (Optional)

Decoration

• 6 full sized creme eggs cut in half
• Sprinkles (Optional)

Directions

Cupcakes

1. Preheat oven to 180C/160C Fan and get your 12 cupcake tin lined with your desired cupcake cases.
2. Melt Dark chocolate and butter together in a double boiler.
3. While chocolate mixture is melting sieve all dry ingredients (Flour,cocoa,baking powder and Bicarbonate) into a bowl.
4. Add in caster sugar and brown sugar to the dry ingredients and mix.
5. In a separate bowl, Mix together the buttermilk, vanilla and eggs.
6. Remove chocolate mixture from the heat and stir in coffee.
7. Now it’s time to incorporate both of your wet ingredients with your dry ingredients (Be careful not to overmix as this will result in a dense cake).
8. Once combined, scoop half of the mix into cupcake cases evenly. Place a mini creme egg in each case. Place the other half of the mix on top of the creme egg so it is fully covered. Bake in the oven for 20-22 minutes and then leave to cool.

Buttercream

1. Place soft butter into a mixing bowl. Using a hand whisk, whip up until very pale and fluffy. This will take about 5 minutes.
2. Add icing sugar in 3 separate batches until incorporated well.
3. Whisk in Vanilla.
4. Whisk in milk to thin it out if needed. Add little by little so you don’t thin it out too much.
5. Separate mix in two bowls. Keep one as is and dye the other half orange till you get a yolk like colour.
6. Place into piping bag with your preferred piping nozzle. Keep different colors to one side of the piping bag to get the swirl effect.

Decoration

1. Now that the cakes are cool it’s time to decorate.
2. Pipe buttercream onto cupcakes.
3. Decorate with sprinkles (Optional)
4. Place half a creme egg on top of each cupcake.
5. Enjoy!

If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes