I was wanting to try something fun for Easter….and I thought of all of the Easter staples
Jelly Beans. Chocolate Bunnies. Peeps. Cadbury Eggs.
Jelly beans would require some delicate melting time, time which I don’t have the patience for.
Chocolate bunnies would be too predictable. “Oh, chocolate? Shocking”
Peeps? Ok, they kinda creep me out. No go.
Let’s go with the Cadbury eggs. My husband loves these things, so they’re the winner.
I thought I was being way creative, but I decided to Google it and dammit…tons of people have done these.
Oh well, I’ll still share my experience with you guys.
This recipe doesn’t make many cupcakes. Mainly because I didn’t feel like buying a crap ton of Cadbury eggs at the store and look like a complete freak. Lame reason, but I’m pretty sure the checkout people at Target can be judgmental as hell.
Anyway, if I had to make one gripe about these cupcakes, it would be with the frosting….or the making of the frosting, to be more accurate. I chilled the eggs because my warmth from my fingers would start to melt the chocolate egg as I went to cut it in half. Plus, the inside? Yeah, icky sticky mess. I also managed to get some of the chocolate shavings in there…not enough to bother me at least.
Anyway, here’s the recipe. I hope you enjoy 🙂
3/4 c. Cake Flour
5 T. Unsweeted Cocoa
1/4 tsp. Kosher Salt
1/2 tsp. Baking Soda
1/8 tsp. Baking Powder
1/4 c. Unsalted Butter, softened
3/4 c. Baker’s Sugar
1 Large Egg
1/4 c. Milk
1/4 c. Freshly Brewed Coffee (I used the Donut Shop Coffee from my Keurig)
1) Preheat your oven to 350 degrees. Line a muffin tin with 10 cupcake liners (yup, only 10)
2) In a small bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside
3) In a measuring cup, mix together brewed coffee and milk. Set aside
4) In the bowl of your standup mixer, cream the butter and sugar together for 4 minutes on medium-high speed.
5) Add the egg and mix until well combined
6) Kick your mixer down to low. Now, add half of your dry ingredients. Mix until combined
7) Add your milk/coffee mixture. Mix until combined
8) Add the rest of the dry ingredients and gradually increase speed and mix until throughly combined
9) Fill your muffin tins about 2/3 of the way. You might have a lil extra to make 11 cupcakes like I did.
10) **Bake for 20 or so minutes. Your cupcake tester should come out clean
11) Remove from muffin tin and cool completely on wire racks.
**BTW, while your cupcakes are baking, use the time to prepare your Cadbury Eggs. Trust me, it’s tedious and a pain in the ass.
Cadbury Creme Egg Buttercream
10 Cadbury Creme Eggs – Cut in half; Insides removed and placed in a bowl
1/2 c. Salted Butter
3-4 c. Powdered Sugar
1/8 – 1/4 c. Whole Milk
2 Drops of Yellow Food Coloring (optional)
1) In the bowl of your standup mixer, with the paddle attachment affixed, cream the butter for 2 minutes
2) Gradually add in your powdered sugar until throughly combined and your mixture looks light and fluffy.
3) Add the insides of the Cadbury eggs and mix for another minute
4) Add milk, a T. at a time until you get the right consistency. Add the yellow food coloring now, if you’d like
5) Fill your piping bag, fitted with a round tip, with the sweet, sticky goodness and pipe a nice lil swirl around the cupcake
6) Top with the hollowed out chocolate egg shell halves.
Source: Sweet Tooth