Cadbury Cream Egg Cupcakes

I got so excited when I found these in my search for an Easter dessert. Cadbury Creme Eggs are my favorite Easter candy and the prospect of them in cupcake form was just too good to pass up.

These were pretty tedious to make – separating the chocolate shells from the creme egg centers too a good bit of time. (Helpful hint: My 1/2 teaspoon measuring spoon was the perfect scooping size.) The results were completely worth it though – they were a huge hit!

Cadbury Creme Egg Cupcakes
(from Culinary Concoctions by Peabody)
Makes 18 cupcakes

Devil’s Food Cake

9 T. unsweetened cocoa powder
1 1/2 c. cake flour (not self-rising)
1/2 t. salt
1 t. baking soda
1/4 t. baking powder
4 oz. unsalted butter, at room temperature
1 1/2 c. granulated sugar
2 large eggs, at room temperature
1/2 c. water
1/2 c. whole milk

Adjust the oven rack to the center of the oven and preheat the oven to 350F degrees.

Line two regular size cupcake/muffin pans with cupcake papers.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.

Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.

Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes.

Creme Egg Filling Buttercream Frosting

The centers of 20 Cadbury Creme Egg scooped out (save the chocolate shells for filling)
1 c. unsalted butter, at room temperature
6 to 8 c. powdered sugar (I used 6)
1 T. vanilla extract
Milk to thin frosting

Place the butter in a large mixing bowl.

Add 4 cups of the sugar and vanilla extract.

On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.

Chocolate Shell Ganache

10 oz. of chopped up Cadbury Creme Egg Shell, if you don’t have enough to make 10 ounces, then add some milk chocolate chips
1 c. heavy cream

Put chocolate in a medium bowl.

Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.

Whisk in chocolate until smooth. Let set up at room temperature.

Assembling the cupcakes

Cut centers into each cupcake using a apple corer and fill holes with egg shell ganache. Frost cupcakes.

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