Créme Egg Cupcakes
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
2 cup Easter eggs (can be different kinds of small Easter eggs)
1 cup crushed chocolate Easter eggs
x6 cadbury crème eggs
mini crème eggs
Egg Yolk Ganache
200g white chocolate
100ml thickened cream
1 drop orange food gel
2 drops yellow food gel
1 batch fluffy vanilla buttercream
Egg Yolk Ganache
Combine chocolate and cream in a microwave safe mixing bowl and mix for 20 seconds at a time, mixing each time until smooth. Add yellow and orange food gel and combine until evenly coloured. Transfer to a squeeze bottle and set aside.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next, add milk and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add Easter eggs of your choosing, and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare Easter eggs, cut large and mini crème eggs in half and set aside. Add a dab of egg yolk ganache to the mini eggs and allow to set for 10 min.
Core the centre and fill with chocolate sauce.
Fit the end of a piping bag with a medium round tip and frost in a double donut swirl. Drizzle egg yolk ganache over it before carefully placing Easter eggs on top. One large crème egg and 3 small ones.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for one 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)