I do love a Creme Egg around Easter time, but I’ve always slightly preferred Caramel Eggs – if I have to choose that is! Last year I made Salted Caramel Egg Brownies which are still one of my favourite bakes ever. So this year I wanted to create Caramel Egg Cupcakes! The base is a chocolate sponge that’s super moist and light, I’ve filled it with a hidden caramel centre, then topped it with caramel buttercream and half of a Caramel Egg. I did think of baking a whole Caramel Egg inside the cupcake similar to my Creme Egg Cupcakes, but caramel and chocolate together can be quite intense so I went for a caramel filling instead and it does not disappoint!
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 cupcake batter into cases, 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 and I filled each hole with some Carnation caramel.
I made a buttercream by mixing together butter, icing sugar and caramel extract, then I piped the buttercream onto each of the cupcakes.
I topped the Caramel Egg Cupcakes with the halves of Caramel Egg.
The Caramel Egg Cupcakes were absolutely divine! I just cannot resist anything caramel!
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Caramel Egg Cupcakes
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 1 tbsp Milk
- 150 g Self raising flour
- 25 g Cocoa powder
- 1/4 tsp Baking powder
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 1 tsp Caramel extract I used Tesco's
- 1 tsp Milk
For decoration and filling
- 160 g Carnation caramel
- 6 Cadbury's Caramel Eggs cut in half
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases
To make the sponge, 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
Divide the cupcakes into 12 muffin cases and bake them for 20-25 minutes until risen and a skewer inserted comes out clean. Put them on a rack to cool completely
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 the Carnation caramel
To make the buttercream, mix together the butter and icing sugar. When it starts to come together, add the caramel extract and milk, and mix until smooth
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle of your choice (I used an Ateco 829) or spread on with a spoon
Top with the halves of Caramel Egg
Store in an airtight container in a cool place, eat leftovers within 3 days
You can find more of my Cupcake recipes by clicking here! Or for more Easter recipes click here!
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