Happy (belated) Easter!
I’ve been waiting for Easter to come for several weeks now. Not because of the egg hunts or the candy, but because I knew I had the perfect cupcakes for the occasion.
Cupcakes have taken over my life. In a good way.
They really are very delicious. The chocolate cake is moist and a bit gooey, and the Cadbury Creme Egg sinks to the bottom and makes for a fun little surprise (it did stick to the paper a little, but no one minded). The icing? Amazing. It’s a pretty standard recipe, so I’m not sure if it was the extra whipping that the recipe says to do or if I was just extra awesome when I made them, but it was light and fluffy and not too sweet, which is what I like. OK, I’ll quit teasing you. Here’s the recipe:
Cadbury Creme Egg Cupcakes
makes 18 cupcakes (according to the recipe. I had enough batter for 24)
3/4 cup unsweetened cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla
Cadbury Creme Eggs- 24 total. I used a mix of small and large. Plus, more small ones if you’d like to use them for garnish
Fluffy Vanilla Frosting Ingredients:
3 sticks unsalted butter, room temperature
4 cups powdered sugar, sifted (I didn’t sift, because I was lazy, and it still turned out)
1/2 teaspoon vanilla
yellow food coloring, if desired
Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners. Set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Add the eggs, warm water, buttermilk, oil, and vanilla and mix with an electric mixer until smooth, about 3 minutes. Scrape the bottom and sides of the bowl and mix again quickly just to ensure everything is blended.
Fill each cupcake liner about half full. Pop a Cadbury egg in the middle of each cupcake and bake about 15-20 minutes, or until the tops spring back when touched (the toothpick test is not reliable here, since there is melted chocolate in the middle and will likely not come out clean). Let cool a minute or so in the pan, then transfer to a wire rack to cool completely, then pipe with frosting.
To make the frosting: Beat the butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium and add the sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl as needed. After every two additions, raise the speed to high and beat for 10 seconds to aerate the frosting, then return to medium-high speed. When finished, the frosting should be pale and fluffy. Add vanilla and food coloring (if using), and beat until smooth. Pipe onto completely cooled cupcakes.
These are just perfect for Easter and were a huge hit! Maybe you should go buy some post-Easter-discounted Cadbury Creme Eggs and make them!