Cadbury Egg Easter Cupcakes
Okay so I definitely disappeared for the last week, sorry! Things have been ridiculously busy and somehow an entire week just slipped by. Anyway to these Cadbury Egg Easter Cupcakes. Cadbury is actually my favourite type of chocolate, ever, more specifically the Milk Chocolate, then the Dark Chocolate. Ah, chocolate. Know what’s even better? Chocolate and Cupcakes. No wait, Chocolate Cupcakes with Cadbury inside! Cadbury Eggs! Yes, these cupcakes are quite the treat. Note they’re for sweet tooth lovers! I love how these Cadbury Eggs taste inside of the cupcakes and they’re the perfect surprise!
I saw this lovely idea whilst browsing Pinterest which landed me on one of my favourite sites – Pizzazzerie by the lovely Courtney who posted this idea. I didn’t use her recipe but I definitely had to re use the cupcake surprise of the eggs in the middle. As I’ve said before a cupcake needs a little surprise! Exhibit A and Exhibit B here.
I topped mine with yellow cream cheese frosting because you know, spring, and yellow just seemed so bright and spring-like! These cupcakes are perfect for Easter – if you’re making them, let me know okay? I will be coming over.
Cadbury Egg Easter Cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For Cream Cheese Frosting:
- 16 oz. cream cheese, 2 packages, softened
- 1/2 cup unsalted butter, one stick, softened
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar, sifted
- pinch of salt
- Line muffin cups (2-1/2 inches in diameter) with cupcake liners. Heat oven to 350°F.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
- Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg (thick side first) down inside batter.
- Top eggs with another 1-2 teaspoons batter.
- Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
- With an electric mixer, blend together cream cheese and butter until smooth.
- Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Tint with food colouring.
- Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
- Pipe frosting unto cupcakes.
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