Chocolate & Caramel Golden Egg Cupcakes

Chocolate & Caramel Golden Egg Cupcakes
Easter is one of my favourite celebrations as it’s such a lovely time of year. Seeing spring flowers popping up all over the place brings a smile to my face every time. And it’s nice not to feel that cold bite in the air anymore. Plus there’s a ton of chocolate and an extra two days off work which never hurts! In celebration of all the delicious chocolate around, I’ve made these Chocolate & Caramel Golden Egg Cupcakes. They feature a chocolate sponge, hidden caramel filling, Galaxy chocolate infused buttercream and luxurious Galaxy golden eggs on top. If you’re looking for a classy adult cupcake this Easter, then these Chocolate & Caramel Golden Egg Cupcakes are perfect for you!

Jump straight to the recipe!

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.


Chocolate & Caramel Golden Egg Cupcakes

Servings 12
Author thebakingexplorer

Ingredients

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

Instructions

  1. To make the chocolate sponge cream together the butter and the caster sugar

  2. Add the eggs and mix them in
  3. Mix in the self raising flour, cocoa powder and baking powder
  4. Divide the cupcakes into 12 muffin cases and bake them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes
  5. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake
  6. Fill each hole with some of the Carnation caramel
  7. 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
  8. Pipe the buttercream onto each cupcake to resemble a nest, then place 3 Golden Galaxy Eggs into the middle

You can find more of my Cupcake recipes by clicking here!

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5 comments / Add your comment below

  1. These look absolutely stunning Kat and the golden eggs set them off really nicely. A caramel surprise filling sounds good to me too. Thanks for sharing with We Should Cocoa.

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