Caramel Egg Cupcakes

A delicious Easter cupcake with a chocolate sponge, caramel filling, caramel buttercream, caramel drizzle and half a Cadbury's caramel egg on top!

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 40

Cook Time 20

Total Time 1

Servings

Calories 536kcal

Author thebakingexplorer

Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the butter (or baking spread) and caster sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy
Add the eggs and milk, and mix them in well
Gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes 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 the holes with the caramel sauce. You can do this using a spoon or put the sauce into a small piping bag, snip the end off and pipe it in
For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, caramel sauce and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
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
Drizzle caramel sauce over the buttercream (I warmed it in the microwave first for 15 seconds), and top with the halves of Caramel Egg
Store in an airtight container in a cool place, eat leftovers within 3 days

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
For the filling and drizzle, my favourite caramel sauce to use is my Homemade Caramel Sauce. But you can also use a good quality shop bought sauce such as Tesco's Finest, Bonn Maman or Carnation.
I used an Ateco 829 piping nozzle to pipe the buttercream onto the cupcakes.
You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.