Chocolate cupcakes with a Cadbury's caramel egg centre, caramel buttercream frosting, and even more Cadburys caramel for dreamy Cadburys caramel cupcakes!
Freeze 12 Cadbury's caramel eggs, wrapped to protect them, preferably overnight, or at least for 4-5 hours.
For 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!
Beat the butter with the sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
Spoon in a spoonful of cupcake batter, and put a frozen Cadbury's caramel egg on top. Spoon on another spoonful of cake batter and make sure the egg is covered!
Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!
For the Buttercream!
Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
Add the caramel to the buttercream and continue mixing, keep on beating for 5 minutes until whipped!
For the Decoration!
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.
Once iced, sprinkle over some sprinkles, and add half of a Cadbury's caramel egg. (I suggest refrigerating the eggs to make them easier to halve)
These will last for 3 days in an airtight container!
You don’t have to use a Cadbury's caramel egg in the centre of the cupcake, but I just LOVED the idea of it, use the same recipe but without the egg for a normal chocolate cupcake.
When its not Easter, you could use chunks of the Cadbury's caramel bar instead.