Cadbury Creme Egg Cupcakes are rich chocolate cupcakes, filled with rich chocolate ganache, and finished with Creme Egg buttercream!
It’s been so much fun making Easter and spring themed goodies this week. Personally, I crave savory treats more than the sweet ones, but I love the comments I get on my random posts (like yesterday’s Peeps post). I think it’s because when I make an amazing sweet recipe, it is so unexpected. I write posts like these because they make me giggle, but it really makes me feel good when it makes you giggle a little, too.
Next week we go on a diet! No, not really, but I promise that the recipes will have less sugar in them.
For our Easter basket finale, I bring you these, “Because I Can”, Cadbury Creme Egg Cupcakes, from the wonderful Peabody.
I saw this recipe a year ago, and I’ve been waiting with anticipation to give it a try. Cadbury Creme Eggs are the one Easter treat that I look forward to every single year. I only allow myself one or two of the amazing cream-filled devils, because I’m sure they are the type of candy that has a direct correlation to diabetes, but oh those bites! I always take a little piece off of the top and eat the filling before returning to the rest of the wonderful, chocolaty shell.
And in a cupcake? Really, do you even need to ask a girl if she wants one?
Enjoy these Cadbury Creme Egg Cupcakes!
How was my first attempt at two-toned frosting? I’m diggin’ it.
I hope I can be this prepared for the next holiday, having recipes lined and ready to make.
In the meantime, who else is in serious need of some red meat? It may have to do with the sugary posts, and my meatatarain side, but my fridge is packed with meat.
Funny how these things work.
For the Chocolate Cupcakes
- 9 Tbsp unsweetened cocoa powder
- 1½ cups cake flour, not self-rising
- ½ tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 4 ounces unsalted butter, at room temperature
- 1½ cups granulated sugar
- 2 large eggs, at room temperature
- ½ cup water
- ½ cup whole milk
For the Chocolate Shell Ganache
- 10 ounces of chopped up Cadbury Crème Egg Shell*
- 1 cup heavy cream
For the Egg Filling Buttercream Frosting
- the centers of 20 Cadbury Crème Egg scooped out, save the chocolate shells for décor and filling
- 1 cup unsalted butter, at room temperature
- 6 to 8 cups powdered sugar
- 1 Tbsp vanilla extract
- milk to thin frosting
- Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees. Butter two regular size (12-cup)cupcake pans.
- Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
- In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
- Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.
- Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes. Mini bake 13-15 minutes.
To Assemble the Cupcakes
- Take chocolate shell ganache (recipe below) and place into a pastry bag fitted with a small piping tip.
- Take tip and place into cupcake; squeeze filling into cupcake using the cone method. (I used a paring knife and a plastic bag because I was feeling lazy at this point).
- Frost cupcake with buttercream frosting, and top with chocolate shell piece.
For the Chocolate Shell Ganache
- Put chocolate into a medium, heat proof bowl.
- Bring cream to a simmer in saucepan and remove from heat. Pour over chocolate and let it sit 5 minutes.
- Whisk chocolate until smooth. Let it set up at room temperature until it thickens.
For Creme Egg Buttercream Frosting
- Place the butter and egg filling in a large mixing bowl, mix until fluffy. Add 4 cups of the sugar (one cup at a time) and vanilla extract. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
- You can take half of the icing and color it yellow for effect. You may have little bits of chocolate that stayed with the crème filling; no worries, it’s tasty.
*If you don’t have enough chocolate shell to make 10 ounces, then add some milk chocolate chips to it.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 1295 Total Fat: 24g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 64mg Sodium: 164mg Carbohydrates: 273g Fiber: 1g Sugar: 253g Protein: 5g
- 10 ounces of chopped up Cadbury Crème Egg Shell, if you don’t have enough to make 10 ounces, then add some milk chocolate chips to it
- 1 cup heavy cream
- Put chocolate in a medium bowl.
- Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.
- Whisk in chocolate until smooth. Let set up at room temperature. (I had to refrigerate the ganache as it was 9 billion degrees in my kitchen at the time)