This is my second Creme Egg concoction this year, and it’s definitely a good one. What makes these a delight with anyone I’ve made these for is the double helping of Creme Egg (who doesn’t love a surprise!) 

 

Delicious, soft chocolate sponge encases a whole Creme Egg as well as being topped with a creamy buttercream and ANOTHER Creme Egg. I really am spoiling you…but now you too can spoil others with this marvellous Easter bake.

Like the look of this recipe? Try this Creme Egg Tiffin or these Creme Egg Brownies. 

Ingredients (makes 12 cupcakes):

• 125g self-raising flour
• 125g caster sugar
• 125g unsalted butter, at room temp
• 2 medium eggs
• 40g cocoa powder (I always use Bourneville)
• 12 mini Cadbury Crème Eggs (frozen overnight)

For the buttercream and decoration: 

• 375g icing sugar
• 175g unsalted butter, at room temp 
• 2 tbsp milk
• Yellow food gel 
• 12 mini Creme Eggs for the secret centre (frozen overnight) 
• 6 large Creme Eggs (frozen) and cut into halves 

Method:

1. Start by heating your oven to 170 degrees C and lining a 12 cupcake tray with cases. Next, cream together the butter and sugar until light and fluffy, then add the eggs and mix again until fully combined
2. Add the sifted flour and cocoa powder before mixing all of the ingredients together, so you have a smooth, creamy chocolate batter. Place a teaspoon of mixture into each cupcake case, then place a frozen Creme Egg in the middle, lightly wedged in the cake batter. Fill until the cake cases are a third full and the Creme Egg is hidden
3. Place in the oven for 15-20 minutes until the cakes are thoroughly baked through and spring back when you touch them
4. Leave to cool by placing on a wire rack and begin to make your buttercream. Start by mixing the butter in a mixing bowl until it has softened and becomes creamy. Next, gradually add the sifted icing sugar as you continue to mix together, forming a smooth buttercream. Add a splash of milk and mix again before separating the mixture into two separate bowls
5. In one bowl, place a very small amount (like the size of a pea) of the yellow colouring gel and mix until you have a golden yellow colour (resembling the yolk of an egg)
6. When the cupcakes are cooled , place a generous helping of each icing on top, and create a swirl with a small, curved pallet knife so you create an ombré/marble effect. Top with half of a large Creme Egg and enjoy! 

TIP: You may have wondered why the Creme Eggs are frozen, this is so they keep their shape and lock on that dreamt centre we’re all obsessed with. I freeze all chocolates that’s I use within bakes before I bake with them. 

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Nic x