The BEST Creme Egg Cupcakes
Creme Egg Cupcakes are one of my favourite Easter bakes. Light and fluffy chocolate cupcakes filled with a surprise treat, topped with swirled buttercream icing… divine!
Servings: 12 Cupcakes
Ingredients
- 150 g Caster sugar
- 150 g Unsalted butter Softened
- 3 Eggs Free range, medium
- 1 tsp Vanilla extract
- 120 g Self-raising flour
- 30 g Cocoa I like Green & Blacks
- 12 Mini Cadbury Creme Eggs
For the icing:
- 175 g Unsalted butter
- 350 g Icing sugar
- Egg yellow gel food colouring
- 75 g Dark chocolate
Instructions
- Freeze your miniature Creme Eggs for a couple of hours or overnight.
- Pre-heat your oven to 180℃/350F fan, 200℃/390F or Gas Mark 6.
- Beat the caster sugar and butter until light and pale.
- Beat in the eggs one at a time, followed by the vanilla extract. (Don't worry if the mixture begins to look a little curdled. It will come good.)
- Mix in the flour and cocoa. If you've been using a mixer, do this bit by hand with a spoon or spatula.
- Put a spoonful of batter into each muffin case, in a muffin tray.
- Unwrap your Creme Eggs and place one, laying on it's side, in the middle of each muffin case, on top of the batter.
- Top with the rest of the batter and with a spoon. Gently move the batter in the cases so that you can't see any of the frozen eggs and they are totally covered with batter.
- Bake for about 20 minutes or until they are slightly bouncy to the touch. (You might need to adjust the time by 2-3 minutes either way depending on your oven.)
- Meanwhile, make your icing. Beat your butter until it’s pale, light and fluffy.
- Beat in your icing sugar followed by a teaspoon or 2 of boiling water to soften and lighten the texture of the buttercream.
- Split the icing between two bowls and colour one using your yellow colour. (Use just the tip of a knife and add more colouring as you go until you get the shade you fancy.)
- When your cupcakes are completely cold, put your nozzle into a piping bag, then spoon in your white buttercream and your yellow icing. (Spoon them in next to each other so one goes down one side of the bag and the other down the other side.)
- Have a little practise squeeze until you get a two-tone icing coming through, then pipe swirls onto your cakes.
- Melt your chocolate and allow to cool. Pop into a disposable piping bag, snip 2-3mm off the end of the bag and use it to drizzle your cooled chocolate in squiggles over the top.
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Notes
How to get a Creme Egg inside a cupcake: When you’re putting whole Creme Eggs into the cupcakes (or any other bake) if you can try to make sure they are completely covered they will survive much better. If they aren’t protected by batter, they melt too quickly and collapse
Freeze the Creme Eggs: This is important. Always, always freeze your eggs before adding to the batter. Overnight is best if you have the time. I just keep some, in their wrapping, in the freezer at Easter time ready for use whenever the urge takes me
Position of Creme Eggs: Lay the miniature eggs on their side in the cupcakes, rather than pointing up. It means they wobble about less when being put into the oven and they are also easier to cover with the batter
Thick batter: Make sure that you’re using a thick batter (like in this recipe) to hold the eggs in place. Some recipes that are more like a muffin mixture, and are too runny to hold the eggs where they need to be
To make your frosting light and fluffy: Add a teaspoon at a time of boiling hot water and beat in until light and fluffy
Shelf-life: Because they are so moist, they should last 3-4 days in an airtight tin
Nutrition
Calories: 451kcal | Carbohydrates: 53g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 21mg | Potassium: 114mg | Fiber: 1g | Sugar: 42g | Vitamin A: 735IU | Calcium: 22mg | Iron: 1.4mg