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Creme Egg Cupcakes

These are chocolate cupcakes topped with chocolate buttercream with a hidden Crème Egg in the centre and a Crème Egg on top.
Servings: 12
Author: Sarah Mark

Ingredients

For the Cupcakes

  • 12 Mini Creme Eggs
  • 145 g Unsalted Butter or Stork
  • 145 g Light Brown Sugar
  • 125 g Self-Raising Flour
  • 40 g Cocoa Powder
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder

For the Buttercream

  • 475 g Icing Sugar
  • 25 g Cocoa Powder
  • 250 g Unsalted Butter
  • 6 Creme Eggs

Instructions

Before Baking

  • 1. Put your 12 Mini Eggs in the freezer preferable overnight but for at least 4 hours.

To Make the Cupcakes

  • 1. Preheat the oven to 180C/160 Fan. Line a cupcake tray with cupcake liners and leave to one side.
  • 2. In a large bowl, whisk together the sugar  and butter until light and fluffy.
  • 3. Add in the flour, cocoa powder, eggs, vanilla, baking powder and whisk until all combined.
  • 4. Spoon half the mixture into the cupcake cases, put a mini crème egg into the centre of each cupcake cases then cover it with the remaining cupcake batter.
  • 5. Bake them in the oven for 17-22 minutes. You will know the cupcakes are ready when they are springy to touch.

To Make the Buttercream

  • 1. While the cupcakes are cooling, make the buttercream.
  • 2. In a large bowl mix the icing sugar, cocoa powder, and butter. If the mixture is too thick you can add a teaspoon of milk or water to the mixture to loosen it slightly.
  • 3. Spoon the mixture into your piping bag and pipe swirls on top.
  • 4. Cut your larger Crème Eggs in half and place on half on top of your cupcakes. Finish with some sprinkles.