Chocolate Cupcake with a hidden caramel centre topped with chocolate buttercream and Cadbury caramel egg.

After a bit of a break from blogging (I’m sorry!) I couldn’t not bake at Easter. It is one of my favourite times of the year who doesn’t love chocolate eggs, chicks, bunnies. There are so many recipes and flavour combinations to try. This is one of the simpler recipes, chocolate (you can’t have enough) with a surprise caramel centre, topped with more chocolate and of course a Cadbury caramel egg. After the success of the Crème Egg Cupcakes I couldn’t not post another Easter cupcake recipe.

I always have a search through Pinterest before I start planning a blog post, there were so many cute Easter baking ideas I wanted something simple I didn’t see many Easter bakes using simple ingredients that are available in every supermarket and shop at this time of year. I decided to go for the Cadbury caramel eggs because they are my favourite.

I like my bakes to represent the sweets or biscuits I am using. That’s why for this one I have chocolate cupcakes with a caramel centre just like the chocolate egg with the caramel centre. I also wanted the cupcakes to be quick and simple to bake, perfect for keeping the kids entertained over the Easter holidays, or something simple and easy to bake for visiting friends and family.

I used Cocoa powder in this recipe but if you want to make it a complete Cadbury cupcake then you can switch the cocoa powder for Cadbury Dairy Milk bars instead. Use 175g Self-Raising Flour and 150g melted Dairy Milk. For the buttercream, use 500g Self-Raising Flour, 200g melted Dairy Milk and 250g Unsalted Butter. Either way these cupcakes will be full of chocolatey goodness.

This recipe makes 12 DELICIOUS cupcakes. 

Ingredients

For the Cupcake

175g Caster Sugar

175g Unsalted Butter

 135g Self-Raising Flour

40g Cocoa Powder

1tsp Baking Powder

3 Eggs

1 Tin of Carnations Caramel

For the Buttercream

450g Icing Sugar

50g Cocoa Powder

250g Unsalted Butter

6 Cadbury Caramel Eggs, halved.

Method 

1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
2. Cream together the butter and sugar in a large bowl until light and fluffy.
3. Sieve in the self-raising flour, cocoa powder and  baking powder and add the eggs before mixing until all the ingredients are incorporated.
4. Spoon the mixture into the cases and bake for 10-15 minutes or until golden brown and springy to touch.
5. Once your cupcakes have cooled, core them (make a well by removing the middle of the cupcake), add a spoonful of Caramel to each one.
6. Next make the buttercream. Mix together the butter, icing sugar and cocoa. To reach the desired consistency you may need to add a teaspoon or two of milk.
7. Pipe onto the top of your cupcake and finish off by adding half of a Cadbury Caramel Egg.

Tips and Tricks

I use Iced Jems Baking Cups, these are slightly bigger than normal cupcake cases so you might find you have some extra mixture (brilliant for more cupcakes). They also open up and make little plates.

These cupcakes will last 2-3 days in an airtight container.

Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Sarah x