To make the chocolate sponge I first creamed together the baking spread and caster sugar.
I added the eggs and mixed them in.
Then I mixed in self raising flour, cocoa powder and baking powder.
I divided the cupcakes into cases (I used some brown ones and some gold foil ones as I wasn’t sure which would look best!)
Then I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.
When they were cool I used a cupcake corer to remove a section from the middle.
I filled each hole with some Carnation caramel.
I made a buttercream by mixing together baking spread, icing sugar and vanilla extract. Then I added melted Galaxy chocolate and mixed until smooth.
I piped the buttercream onto each of the Chocolate & Caramel Golden Egg Cupcakes to resemble a nest, then placed 3 Golden Galaxy Eggs into the middle.
These Chocolate & Caramel Golden Egg Cupcakes are so decadent and indulgent! The sponge is light, the caramel is rich and the buttercream has that hint of chocolate flavour that is fully satisfied by the shimmering golden eggs. And if you don’t tell your friends and family about the caramel inside, they will get a yummy surprise when they dig in!
I’m linking these cupcakes up with a few blogger link ups this month. Treat Petite hosted by myself this month (and Cakeyboi on alternate months), and Desert Island Dish hosted by Good Egg Foodie. Also linking up to Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.
Products from Amazon.co.uk
Chocolate & Caramel Golden Egg Cupcakes
For the sponge
- 170 g Butter or Baking spread
- 170 g Caster sugar
- 3 Eggs
- 140 g Self raising flour
- 30 g Cocoa powder
- 1/2 tsp Baking powder
For the buttercream
- 150 g Butter or Baking spread
- 300 g Icing sugar
- 1 tsp Vanilla extract
- 75 g Galaxy chocolate melted
For decoration & filling
- About 1/3 can of Carnation Caramel
- 2 packs of Golden Galaxy Eggs
To make the chocolate sponge cream together the butter and the caster sugar
Add the eggs and mix them in
Mix in the self raising flour, cocoa powder and baking powder
Divide the cupcakes into 12 muffin cases and bake them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes
When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake
Fill each hole with some of the Carnation caramel
Made a buttercream by mixing together 150g of the baking spread, the icing sugar and the vanilla extract. Then add the melted Galaxy chocolate and mix until smooth
Pipe the buttercream onto each cupcake to resemble a nest, then place 3 Golden Galaxy Eggs into the middle