Food & Drink

How To Make These Epic Cadbury Creme Egg Cupcakes

By Chloe Sputore - 22 Mar 2016

Aside from devouring your body weight in chocolate and hot cross buns, the Easter long weekend means plenty of time to catch up on House of Cards on Netflix, long sleep-ins, and spending a little time in the kitchen.

This Easter, we’ve got the recipe to help you impress your friends (and your stomach) with your cooking abilities. Trust us, these epic Cadbury Creme Egg cupcake creations are freaking delicious and will ensure a sugar rush straight to the head.

Here’s how to make them.

Ingredients

FOR THE CUPCAKES

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 12 mini Cadbury Creme Eggs (frozen overnight)

FOR THE ICING

• 500g salted butter—room temperature
• 750g sifted soft icing sugar
• 1 tablespoon vanilla extract
• yellow food colouring
• 12 mini Cadbury Creme Eggs
• Cottee’s Choc Whizz sauce

Method

Preparation: make sure you freeze the Cadbury Creme Eggs at least the night before.

Preheat the oven to 180 degrees. Line a standard muffin tray with 12 patty pans and set aside.

1. Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla and mix until smooth—approx. three minutes. Scrape down the sides and bottom of bowl to ensure batter is well mixed.

2. Divide batter evenly among muffin cups—it’s easy to use an ice-cream scoop that manually does the work for you. Pop the frozen Cadbury Creme Eggs on top of the holes and lightly push them down, don’t worry if they aren’t fully covered by the batter, they will sink.

3. Bake until tops of muffins spring back when gently pushed (approx. 20 minutes). Transfer to a wire rack immediately after coming out of the oven, this ensures they don’t continue to bake.

4. For the icing, beat room temperature butter for seven minutes until white and creamy looking, the longer you beat, the better. Add the icing sugar one cup at a time, mixing well between each cup. Add the vanilla extract and split the icing into two bowls, adding the desired yellow colouring to one bowl (make sure you add the smallest amount at a time and keep adding until you’re happy with the colour) while keeping the other plain.

5. Place both frostings side by side into a piping bag; we used a 1M Wilton tip. Swirl the icing around to create a rose flower effect by starting from the centre and swirling around towards the outer edge of the cake. Decorate with chocolate sauce and a split Cadbury Creme Egg!

Feeling More Egg-Venturous?

Have fun by taking your cupcakes to the next level and adding your favourite flavours. Here are some of our favourite designs:

• Nutella Rocher: Just add Nutella, crushed Ferrero Rochers, chocolate lattice, chocolate icing (just add Nutella to your icing instead of the yellow colouring).

• Salted Caramel Lindt Popcorn: Just add salted caramel sauce, caramel popcorn, white chocolate lattice, salted caramel Lindt balls, salted caramel icing (just add salted caramel sauce to your icing instead of the yellow colouring).

• Choc-Mint Oreo Smash: Just add peppermint essence, chocolate lattice, green food colouring, crushed Oreos, mint Oreo icing (just add crushed Oreos, peppermint essence and green food colouring to your icing instead of the yellow colouring).

Looking for more sweet Easter treats? Here’s where to find the best hot cross buns on the Sunshine Coast.

This article previously appeared on our sister site, The Urban List

Image Credit: Lucy’s Blog

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