Cracked Egg Chocolate Cupcakes
1 Reviews
About the bake
Is it even Easter without a Cadburys Creme Egg? We have the best Easter chocolate cupcake recipe shared by our friend Jessie Bakes Cakes giving you the perfect excuse to indulge in all the creme eggs you could wish for.
Decorated with an oozing chocolate egg, these cupcakes have an extra mini creme egg baked into the sponge and are topped with swirls of silky chocolate buttercream. Pure chocolate overload!
This recipe features in Jessie Bakes Cakes’ debut baking cookbook - Chocolate Overload! Full of chocolate recipes to make every occasion delicious – available to buy now here.
Method
Step 1
Place the mini chocolate eggs in the freezer for at least an hour before starting the recipe.
Step 2
Preheat the oven to 180°C/160°C fan and line a 12-hole cupcake tin with 12 paper cases.
Step 3
Cream the butter and caster sugar together in a large bowl until light and fluffy. Beat in the eggs one at a time. Then fold in the flour and cocoa powder to make a smooth chocolate cake mixture.
Step 4
Fill each case with a thin layer of mixture. Unwrap the frozen mini chocolate eggs and place one upright in the middle of each case. Spoon more mixture on top to conceal the eggs, filling each case three-quarters full.
Step 5
Bake for 20–22 minutes until risen and springy to the touch. Leave to cool on a wire rack.
Step 6
To make the buttercream, beat the butter in a bowl until soft and pale in colour. Sift in the icing sugar and beat until combined. Beat in the cocoa powder and boiling water to make a smooth and creamy chocolate buttercream.
Step 7
Spread or pipe tall swirls of buttercream on top of each cupcake
Step 8
Use a sharp knife to halve the full-sized chocolate eggs so you have 12 halves in total. Top each cupcake with half an egg, letting the filling ooze out onto the buttercream. Enjoy!
Ingredients
For the cupcakes
- 12Eggs (Cadbury's Mini Creme Eggs)
- 180gUnsalted Butter (room temperature)
- 180gSilver Spoon Caster Sugar
- 2Eggs (room temperature)
- 150gAllinson's Self Raising Flour
- 30gCocoa Powder
For the buttercream
- 200gSalted butter (room temperature)
- 350gSilver Spoon Icing Sugar
- 50gCocoa Powder
- 2 tbspBoiling water
For the decoration
- 6Cadbury's creme eggs