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
- 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)
- 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)
- 6 full sized creme eggs cut in half
- Sprinkles (Optional)
- Preheat oven to 180C/160C Fan and get your 12 cupcake tin lined with your desired cupcake cases.
- Melt Dark chocolate and butter together in a double boiler.
- While chocolate mixture is melting sieve all dry ingredients (Flour,cocoa,baking powder and Bicarbonate) into a bowl.
- Add in caster sugar and brown sugar to the dry ingredients and mix.
- In a separate bowl, Mix together the buttermilk, vanilla and eggs.
- Remove chocolate mixture from the heat and stir in coffee.
- 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).
- 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.
- Place soft butter into a mixing bowl. Using a hand whisk, whip up until very pale and fluffy. This will take about 5 minutes.
- Add icing sugar in 3 separate batches until incorporated well.
- Whisk in Vanilla.
- Whisk in milk to thin it out if needed. Add little by little so you don’t thin it out too much.
- Separate mix in two bowls. Keep one as is and dye the other half orange till you get a yolk like colour.
- Place into piping bag with your preferred piping nozzle. Keep different colors to one side of the piping bag to get the swirl effect.
- Now that the cakes are cool it’s time to decorate.
- Pipe buttercream onto cupcakes.
- Decorate with sprinkles (Optional)
- Place half a creme egg on top of each cupcake.
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes