About a month before Easter a dear friend of mine sent me this link Cadbury Egg Inside Chocolate Cupcakes. I was intregued. She wanted me to make them and after seeing the picture I heartily agreed. I didn’t look at the link any further, but I did pick up 12 Cadbury Eggs before Easter had passed.
This afternoon I looked again at this link and discovered that there is no recipe. After googling Cadbury Egg Chocolate Cupcakes I discovered several fun recipes, but none that I thought was what this link had been trying to convey. So I took matters into my own hands.
In the complete Magnolia Cookbook I found a Devil’s food chocolate cupcake recipe and a cream cheese frosting recipe. Then I just placed the Cadbury Eggs inside the batter of each cupcake. Here is my version.
These are very sweet. I think that they are a bit too much. But here is the recipe.
- 2 cups cake flour
- 1 cup unsweetened Dutch process cocoa
- 1 & 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 & 1/2 cups firmly packed brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1 & 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees
- Line three 12-cup muffin tins with cupcake papers, set aside
- In a small bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
- In a large bowl, on medium speed of an electric mixer, cream the butter until smooth.
- Add the sugars and beat until fluffy.
- Add eggs, one at a time, beating well after each addition
- Add dry ingredients in three parts.
- Alternating with the buttermilk and vanilla.
- With each addition, beat until the ingredients are incorporated, but do not overbeat.
- Using a rubber spatula, scrap down the batter in the bowl, making sure the ingredients are well blended
- Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
- Add Cadbury Eggs and spoon a little batter over the tops
- Bake for 25 to 30 minutes
- Let cool for 15 minutes.
- Remove from tins and place on wire rack.
- One 8-ounce package of cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 & 1/2 cups confectioners sugar
- In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and cutter until smooth.
- Add vanilla and beat well
- Gradually add the sugar, 1 cup at a time
- Beating continuously until smooth and creamy
- Cover and refrigerate icing for 2 to 3 hours, until thickened.