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.
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
- 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
- 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
- Place in the oven for 15-20 minutes until the cakes are thoroughly baked through and spring back when you touch them
- 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
- 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)
- 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.