This recipe for Creme Egg Cupcakes has 3 of my favourite things - Cake, Buttercream and a Creme Egg. What's not to like?
These cupcakes are sweet, decadent and very very Eastery (is that even a word?). But what I love the most about these is that they are pretending to be something else. When you first see them they look kike regular, cupcakes. Nothing special or fancy at all. However, when you bite into them........and this is one of the easiest, but most impressive tricks to pull off.
If you can bake a cupcake, and have a freezer then, seriously, you can do this!!!!!!
Firstly, freeze your eggs. Put your Creme Eggs in the freezer for a minimum of 3 hours. They have to be frozen solid!
Next mix up a thick batter. I used my Light and Fluffy Cake Mix (a 1 egg mix will make 6-9 cupcakes), but any thick batter will do. Even a box mix if you want. Remember as your cupcakes will be half chocolate egg, you will either need only half the normal amount, or be willing to make double the amount of cakes - which isn't so bad!!
Line a cupcake tray with cases and put a spoon of batter in the bottom of each case. Next place a frozen egg in each case and cover with batter until the case is about 2 thirds full. The egg may poke out of the top, but don't worry, the cake will rise and cover it up.
Now bake, as per your recipe states.
As your cakes bake, your egg will defrost and will be just at melting point as your cakes are ready.
Remove from the oven, and transfer to a wire rack to cool. Once fully cooled, frost as usual.
Didn't I tell you it was easy?!!!!!!!
Stuffed Cupcake Pro-Tip
This should work with most types of chocolate eggs, both Mini and standard sizes. Please be aware the consistency of the egg may change with the freezing and baking process. I haven't tried hollow eggs, but I don't think it'll work too well
And there you have it, Creme Egg Cupcakes!! Delicious.
Creme Egg Cupcakes Recipe
- 6 or 12 Hole Cupcake Tin, depending on how many your are baking
- 6-9 Creme Eggs or whatever eggs take your fancy
- 1 Sponge Cake Mix I used a 1 egg mix of: https://daisycakeandco.com/light-and-fluffy-sponge-cake/
- 1 portion Buttercream I used https://daisycakeandco.com/simple-meringue-buttercream/ with 40gms of cocoa added
- Freeze you chocolate eggs for at least 3 hours
- Preheat your oven to the instructions for your sponge cake mix
- Line your cupcake tin with cupcake cases
- Mix you sponge cake mix as per the instructions
- Put a spoon of the mixture into the bottom of each cupcake case
- Place the chocolate egg into the cupcake case
- Fill the case around the egg with cake mix till about 2 thirds full. Its OK if the top of the egg pokes out, as the cake rises it will cover it
- Bake for as long as the cake instructions state. I baked mine at 160c fan (180c, 350f, GM4) for 15-17 minutes
- Remove from the oven when they are golden and risen
- Transfer to a cooling rack and allow to cool fully
- Decorate with your buttercream