Cadbury Creme Egg Cupcakes
(It’s an Easter egg hunt in a cupcake)
I was rifling through Martha Stewart’s Cupcakes and found a recipe for brownie cupcakes with a York Peppermint Patty filling. But Easter is upon us and I was looking for something more festive, so I thought of using Cadbury Creme Eggs instead of the mints.
It was a journey that would put the very fibre of my soul to the test. Like Jonah traveling to the furthest reaches of the whale’s belly, I too would undertake the hero’s journey.
So I searched inside myself and asked the question: Could it be done? COULD IT?
As it turned out, I didn’t need to go on the hero’s journey to find out if you can bake a Cadbury Creme Egg into a cupcake, because every single blogger in western civilization who likes to bake has already done it.
I used Martha Stewart’s Brownie Cupcakes recipe, but you can use ANY kind of cupcake recipe you want. I thought these would be good because they aren’t frosted–the creme eggs alone are enough sweetness that icing would’ve been lethal.
Once you’ve picked your recipe, you just need to find mini Cadbury Creme Eggs. The regular-sized ones are too big for this–even though they’ve been noticeably down-sized in recent years (Cadbury, you cheapskates).
From reading other people’s experiences, I learned you want to freeze the eggs before hand. This helps them keep shape rather than crumbling and bleeding their gooey deliciousness into your batter.
The recipe I used called for a cup of chocolate. I bought a bar of Lindt’s 70% Cocoa rather than baker’s chocolate.
In a double boiler, melt butter and chocolate together.
Whisk in sugar and salt.
Whisk in eggs–quickly so they don’t scramble in your warm chocolate mixture.
Add flour and dutch process cocoa powder, stirring just until combined so as not to over-mix.
Fill cupcake liners about 3/4 full (brownie mixes don’t rise like regular cupcakes). Place frozen egg on top. Gently press into the batter. Use a spatula to urge the batter over top to hide the eggs.
Bake, turning the pans around half-way through. Make sure you test them with a cake-tester. I pulled mine out too soon and had to stick them back in for another ten minutes because they were completely raw inside, even though the tops were nicely hardened and cracked.
Cool and serve. Decorate however you like!
Some blogs that were helpful: