Chocolate cupcakes decorated with buttercream icing, a drizzle of Belgian chocolate sauce and topped with half of a delicious Cadbury’s Creme Egg. The perfect Easter treat!
I don’t even know what day of UK lockdown it is today, or what day it is in general, but I do know that Easter is supposed to be approaching very soon!
It’s boring enough been stuck at home during this time, and unable to go to events that have been cancelled, without deciding to cancel events that you can do from home!
Theres’s no reason why Easter can’t still go ahead, and what better way to celebrate than with chocolate?
If you’ve been lucky enough to get your hands on a Tesco Delivery slot, or you’re going to do your weekly supermarket shop later, don’t forget to add the Cadbury’s Creme Eggs to your shopping list. They are an essential part of Easter!
It might seem a bit greedy to have a Cadbury’s Creme Egg AND a chocolate cupcake all in one day, so I’ve done us all a favour and combined the two, so that really it only counts as one treat…
Here’s how I made my Creme Egg Cupcakes
*This post contains affiliate links.
Ingredients (makes 12 Creme Egg Cupcakes)
- 5oz Caster Sugar
- 5oz Stork
- 4oz Self Raising Flour
- 2 Eggs
- 2 Tablespoons Cocoa Powder
- 14 oz Icing Sugar
- 7 oz stork
- Belgian Chocolate Sauce
- 6 Cadbury’s Creme Eggs
- Orange Food Colouring Gel
What you’ll need to make these Creme Egg Cupcakes
12 Cupcake Cases
Wire Cooling Rack
Large Drop Flower Nozzle
Tip – cupcakes turn out best if the mixture goes in the oven as soon as it’s mixed, so it helps to have everything ready. Preheat the oven to 180 degrees and place 12 bun cases in a bun tin and leave on the side ready to be filled with the mixture.
- Firstly, place the stork and caster sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
- Secondly, add the eggs and continue to mix until combined.
- Add flour and continue to mix until combined.
- Add cocoa powder and continue to mix until combined.
- Bake for approximately 20 minutes, or until risen and springy to the touch.
Tip – avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again carefully and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
- Beat the icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
- Take half of the mixture and place it in a second bowl. Add orange food colouring gel and mix with a spoon to combine. Keep adding until you get the colour depth that you would like.
- Lay a large square of clingfilm on the worktop and place the plain icing in a vertical line in the middle, leaving around 2 inches of film at either end.
- Place the orange icing in a line next to plain one in the same way.
- Roll up the cling film until the icing is fully covered, and close off one end of the film by twisting it. Leave the other side open, and place the roll into a piping bag with a drop flower or open star nozzle, putting the open side at the bottom.
- Test the piping bag on a piece of greaseproof paper to ensure the plain and orange icing are both coming out together.
- Pipe a swirl of icing from the outside, in on each cupcake.
- Heat the Belgian chocolate sauce in a microwaveable dish in the microwave for 15 seconds or until a liquid forms.
- Using a teaspoon, drizzle the chocolate sauce from side to side over the top of the icing.
- Chop the creme eggs in half and place one half on top of each cupcake as photographed.
Thanks for reading, don’t forget to follow me on Instagram, Facebook,Twitter and Pinterest to keep up to date with my latest posts.
If you liked this Creme Egg Cupcakes recipe, you might also like my Creme Egg Cake recipe. Click here to read it.