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Chocolate Cupcake Recipe: Easter Egg Surprises

BY: LAURA PEARSON SMITH | 26.3.2015 |
Chocolate Cupcake Recipe: Easter Egg Surprises

Who doesn't love a good cupcake?! They look good, taste good, and baking them is really fun too as you get to experiment. I baked some rich and utterly delicious chocolate cupcakes with a famous Easter sweet surprise inside them. I'm going to take you through the recipe step-by-step so you can recreate them at home. Warning- they are ridiculously moreish.

cupcake interior

First you need to prepare all the ingredients you will need. It is much easier if you weigh these out in advance, so that they are ready for when you start. For the cupcake sponge mixture, you will need:

Cupcake Ingredients

170g Unsalted Butter

115g Plain Flour

1tsp Baking Powder

170g Caster Sugar

60g Cocoa Powder

12 Cadbury Creme Eggs

Method

Switch your oven on to Gas Mark 5 (170C) so that it heats up while you are mixing the ingredients.

You then need to cream the butter and the sugar together, and once that's done, add your three eggs. Beat these with the butter and sugar mixture before slowly adding your flour and baking powder; stirring as you go. You want to keep mixing until there are no lumps. You can do this with a baking spoon; but for quicker results, use an electric mixer.

cupcakes

Divide your mixture equally into twelve cupcake cases. Once you have done this, it's time to add your sweet surprise to the middle of each - the Cadbury Creme Eggs. Place one into the cake mixture in the centre of each cupcake case. 

As your oven is already hot, the mixture will immediately start to cook and rise around the Creme Egg so that it remains intact in the middle of the cupcake. Bake these for 15 minutes. Check that when you press the top of the cakes, they are springy to the touch. If not, put them back in the oven for a few more minutes.

While your cupcakes are cooling, it's time to make the chocolate frosting for the top of each. For this you will need:

cupcakes

Chocolate Frosting Ingredients

55g Icing Sugar

55g Unsalted Butter

2tbsp Cocoa Powder

2drops Vanilla Extract

This is the easiest, and most fun (as you get to taste), part of the recipe. Put all the frosting ingredients in a bowl and cream them together using a fork. The quantities above are just a rough guide- you can adapt the frosting to your own taste. If it's two chocolate-y, add more icing sugar and vice versa.

Now it's time to decorate your cupcakes. I used some Cadbury Mini Eggs and little Easter chicks, but you can do any design you want. When you slice into one, you should have an intact creme egg with its sweet fondant for you to enjoy.

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A Life with Frills
BY: Laura Pearson Smith A Life with Frills
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