I put 12 cases into a muffin tin. Then I placed a teaspoon of batter into each case, then topped with a frozen Creme Egg.
I added about 2 more teaspoons of batter around the Creme Egg, then baked for 20 minutes. I left them to cool and made the buttercream using icing sugar, butter and vanilla extract.
When the Creme Egg Cupcakes were fully cooled I used a piping bag to swirl some buttercream on top and placed a mini Creme Egg, cut in half, on top.
When I cut one of the Creme Egg Cupcakes in half I was pleased to see the whole Creme Egg intact inside! These were a huge hit at a party I attended that evening, everyone was really impressed that there was a Creme Egg inside each cupcake. The Creme Egg Cupcakes were definitely a huge chocolate hit, but were very delicious and the vanilla buttercream makes sure the chocolate isn’t over powering. A great Easter bake for the weekend and easy enough to make with the kids too!
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Creme Egg Cupcakes
For the sponge
- 12 Creme Eggs Frozen
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs
- 1 tbsp Milk
- 150 g Self raising flour
- 25 g Cocoa powder
For the buttercream
- 300 g Icing sugar
- 150 g Butter or baking spread
- 1 tsp Vanilla extract
- 6 Mini Creme Eggs
Make sure the large Creme Eggs have been put in the freezer for a few hours to freeze solid
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases
Cream together the butter and the caster sugar
Add the eggs and milk, and whisk in
Whisk in the self raising flour and cocoa powder
Place a teaspoon of batter into each case, then add a frozen Creme Egg. Add about 2 more teaspoons of batter around the Creme Eggs
Bake for 20 minutes
Make the buttercream by mixing the icing sugar, butter and vanilla extract together until smooth. Use an electric whisk for best results
When the cupcakes are fully cool use a piping bag and nozzle to swirl some buttercream on top and place a mini Creme Egg, cut in half, on top