Creme Egg Surprise Cupcakes

Creme eggs are the best. On their own, in a brownie or in this case, hidden in a cupcake, they just work. Amazingly well…

Creme egg cupcakes

Easy to make and super chocolatey, these cupcakes are perfect for Easter and you can get really creative with the frosting.

I chose a simple chocolate frosting for these but I’ve seen so many great recipes for yellow frosting like this one from Taming Twins and also these great egg effect ones from My Baking Addiction

Just remember to freeze your large creme eggs well ahead of time. Ideally overnight or for at least 6 hours will be enough.

Use your favourite chocolate cupcake recipe or follow this one that makes 12…

Ingredients:

For the cupcakes:

  • 125 g caster sugar
  • 125 g unsalted butter, softened
  • 2 eggs
  • 100 g self-raising flour
  • 25 g cocoa powder
  • 2 tbsp milk
  • 12 creme eggs

For the chocolate frosting and to decorate:

  • 125 g unsalted butter, softened
  • 250 g icing sugar
  • 55g cocoa powder, sieved
  • 2 tbsp milk
  • 12 mini creme eggs, halved (you’ll only really need 6 because you’ll be halving them but you can munch on the rest!)

Method:

*Before you start, make sure you place the large creme eggs into the freezer for at least 6 hours.

  1. Preheat the oven to 180C and place 12 cupcake cases in a 12-hole muffin tin.
  2. In a medium sized bowl, beat the sugar and butter until light and fluffy.
  3. Gradually beat in the eggs, along with a little of the flour. Fold in the remaining flour and the cocoa powder. Add in the milk and mix so everything is combined.
  4. Take the creme eggs out of the freezer. Put a spoonful of the cake mixture into each cupcake case and place one whole egg on its side into the mixture. Press down gently. Add another spoonful of the mixture on top and gently even it out so it completely covers each egg.
  5. Bake in the oven for 15 minutes. Once ready, take the cupcakes out and let them cool in the tin for 5-10 minutes before moving to a wire rack.
  6.  Meanwhile, prepare your buttercream icing. Beat the butter in an electric mixer for a few minutes until it is pale and creamy. Gradually add in the icing sugar and sieved cocoa powder, and beat again for a few minutes. Add the milk to loosen the mix slightly.
  7. Transfer your buttercream into a piping bag fitted with the nozzle of your choice. Pipe it on to each cupcake and place half a mini creme egg on top.
  8. Take a bite and reveal your surprise creme egg filling. YUM.

Creme egg cupcakes

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One Comment Add yours

  1. Genius! I was just thinking about something like this for Easter, I love those Cadbury eggs!!

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