Chocolate Sponge Cupcakes, with a Hidden Creme Egg Centre, Multi-Tone Buttercream Frosting, and Half a Creme Egg on top… Ideal Creme Egg Cupcakes.
So.. EASTER IS COMING SOON. Therefore, more Easter recipes were a necessity. When I saw this recipe from Taming Twins I knew I had to do my own version as I know you will all love them. The Tips that Sarah gives on her post are amazing, and so useful. I made my own changes by using my classic sponge recipe, and Buttercream Frosting and they were SO good.
As I have said countless times now, I love using Light Brown Sugar in my chocolate and caramel type sponges as I just adore the flavour and think the sugar suits it perfectly. I went for the Multi-Tone frosting to attempt to replicate the colours on the inside of the Creme Egg, but my colour went a little bright. My bad. But hey ho, I love the pictures and how it tastes so I am fine with it!
I will admit that I am not the biggest fan of Creme Egg’s because I find them too sickly, but in Cupcake Form they are AMAZING. I much prefer Mini Eggs if I am being completely honest, but they just basically turn into chocolate chips in you put them in a cupcake. However, you can make cute Easter Nest Cupcakes with them. But anyway, having a hidden little Creme Egg at the bottom of these takes the cupcakes to the next level, and oh my days you will LOVE THEM.
I bought these utterly gorgeous little (Regular size) Purple Iced Jems Baking Cups as I am obsessed with them. They are amazing as you can put the cups onto a flat tray rather than in a muffin case, so if you do have a little mixture left over, you can still fit them onto the same shelf in the oven! When you go to eat the cupcake, the case itself pulls out and ends up being almost its own little plate! I can’t get over them. They’re amazing and so cute. I went for Purple to represent the Cadburys colour, but any colour will do! Buy them HERE!
This recipe makes 12 delicious cupcakes!
– 12 Frozen Mini Creme Eggs
– 150g Unsalted Butter/Stork
– 150g Light Brown Sugar
– 3 Medium Eggs
– 125g Self Raising Flour
– 25g Cocoa Powder
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar
– 1/2tsp Vanilla Extract
– Yellow/Orange Food Colouring
– 1-2tbsp Boiling Water
– 6 Large Creme Eggs, halved
– Chocolate balls/Sprinkles
1) Freeze 12 Mini Creme Eggs, wrapped to protect them, preferably overnight, or at least for 4-5 hours.
2) To make the Cupcakes – Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Iced Jems Baking Cups onto a flat tray!
3) Beat the butter/stork with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
4) Spoon in a spoonful of cupcake batter, and put a frozen Mini Creme Egg on top. Spoon on another spoonful of cake batter and make sure the creme egg is covered!
5) Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!
6) To make the Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined and beat for 5 minutes until a silky lovely buttercream texture is produced. If the mixture is a little stiff, add one tablespoon of boiling water at a time till you reach the consistency you want!
7) Split the mixture into two equal batches. With one half, add food colouring to make a Yolk colour and beat till smooth.
8) To decorate the Cupcakes – Put the two different coloured butter creams into a piping bag so they’re swirl together. So one half is white, the other half yolk coloured. Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.
9) Once iced, sprinkle over some sprinkles, and add a Half of a Creme Egg. (I Suggest refrigerating the creme eggs to make them easier to halve)
Tips and Ideas
This recipe is inspired by Sarah from Taming Twins but with my own little tweaks.
These will last for 3 days in an airtight container!
You don’t have to use a Creme Egg in the centre of the cupcake, but I just LOVED the idea of it, use the same recipe but without the Creme Egg for a normal Chocolate Cupcake.
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