SUPER yummy chocolatey cupcakes with a hidden Creme Egg inside. Topped with chocolate buttercream and another Creme Egg!
Is it too early for Easter bakes? I am feeling organised this year I never have bakes ready this early so I am really excited to share this one with you and it gives you plenty of time to make it before Easter!
I LOVE Creme Eggs they are the best Easter chocolate, I look forward to them every year so it only seemed right that I would bake with them. For this recipe I decided to have a little experiment. I wanted them to replicate a real Creme Egg rather than just being a chocolate cupcake with a Creme Egg on top.
For the gooey eggy middle I froze the Creme Egg for a few hours before I needed it. I used half of an egg however you could use one full mini egg instead. When it bakes in the oven the chocolate melts and you are just left with the gooey centre.
This recipe makes 12.
For the Cupcakes
175g Caster Sugar
175g Unsalted Butter
175g Self-Raising Flour
3 Large Eggs
50g Cocoa Powder
1tsp Baking Powder
6 Creme Eggs, Frozen
450g Icing sugar
250g Unsalted Butter
50g Cocoa Powder
1tsp-2tsp Milk (Either Whole or Semi-Skimmed)
6 Creme Eggs, Halved
- Freeze the Creme Eggs for 2-3 hours or preferably overnight before you start baking.
- Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Sieve in the self-raising flour, flour and baking powder and add the eggs before mixing until all the ingredients are incorporated.
- Spoon half the mixture into baking cases. Cut your Creme Eggs into half and place on half in the middle of your cupcakes. Add the rest of the cake batter making sure that the Creme Egg is hidden.
- Bake for 10-15 minutes or until golden brown and springy to touch.
- While your cupcakes are cooling make the buttercream. Mix together the butter, icing sugar and cocoa powder to reach the desired consistency you may need to add a teaspoon or two of milk.
- Cut your 6 Creme Eggs in half I done this vertically along the seam of the two sides. Pipe the icing on top of the cupcakes and finish it off with your eggs.
Tips and Tricks
You can use 12 mini eggs instead of a normal sized Creme Egg.
I use Iced Jems baking cups for all my cupcakes. They are slightly deeper than standard cupcake cups so you might have more left over mixture which would make a few extra cupcakes!
These will last for 2-3 days in an airtight container.
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