This is clearly an Easter themed dessert. And that’s when I made them. I’m just a bit late on posting them, but I figured better late than never! And besides, everyone has extra Easter candy sitting around at home. Especially since it’s gone on sale, right?
Sam told me that these were the best things I’ve ever baked. Verbatim. He described them as “moreish”. The Cadbury Creme eggs aside, this is going to become my new “go-to” chocolate cake batter.
These Cadbury Creme Egg Cupcakes were inspired by a recipe I found on Pinterest but I’ve tweaked the proportions a bit.
(Original recipe from Pizzazzerie)
Cadbury Creme Egg Cupcakes
24 Cadbury Creme Eggs
2 1/2 cups flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup cocoa powder
1 package jello instant pudding (Chocolate flavour)
1 1/4 cup water
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1 1/2 cups butter, softened
5 cups powdered sugar
1 teaspoon vanilla
1 teaspoon almond extract
1/4 teaspoon salt
2-3 tablespoons of milk
Freeze the Cadbury Eggs the night before. Preheat oven to 350 F. Line your cupcake pan. Combine all the cake ingredients together and mix thoroughly. Fill the liners 1/3 full and then place the Egg thick side down into the batter. Top eggs with another 2 teaspoons of batter.
Bake for 18-20 minutes. Set them aside to cool.
Beat the butter until it is creamy. Add the sugar a cup at a time. Beat in extracts, salt and milk.
Add more milk or powdered sugar until the frosting is the perfect consistency to pipe.