Sweet mother of all things that are merciful on this planet, make these cupcakes at your own peril. Your teeth will hurt, your entire kitchen will be sticky, and you will need to buy new jeans.
But if you do make them, and I am not saying you should, you will have a gooey chocolate cupcake with a luscious sugary center and a caramelized sugar bottom. 100% inspired by my favorite novelty candy – the Cadbury creme egg.
This cupcake recipe was adapted from a homemade Cadbury Creme Egg recipe and an older chocolate cupcake recipe. By baking some filling inside the cupcakes you should end up with a caramelized sugar lined hollow cupcake to fill with the icing. If anyone can think of another way to elegantly hollow out the cupcakes, I would love to hear it.
Now, if you are really brave, put one of these cupcakes in the microwave for 15 seconds and then top it with banana ice cream. I double dare you.
Cadbury Creme Egg Cupcake
(12 cupcakes)
First you will want to prep the "creme egg" filling. Beat 1/4 cup of the soft butter until fluffy. Add syrup, icing sugar and 1 teaspoon vanilla and beat until well combined. If desired, stir in some yellow food colouring until a pale yellow. Reserve in fridge and let set up.
Turn oven on to 350F. Grease a muffin tin and line with paper cups. In a double boiler melt the unsweetened chocolate, stirring regularly. You can start mixing the cupcake batter while it melts and then turn the double boiler off when the chocolate is melted. These cupcakes are easiest in a mixer, but can be done with a hand mixer or even an able pair of hands. Beat butter until light and fluffy and add in sugar until well combined. Separate the egg whites into a large bowl and beat the egg yolks into the sugar one at a time. Slowly add in melted chocolate and vanilla.
In a separate bowl whisk together the flour, baking powder, baking soda and salt. Alternately fold in dry ingredients and milk in a few batches. Don't over mix! Beat the egg whites to soft peaks and fold in.
Divide the batter into the muffins cups. Remove the creme filling from the fridge and roll out 12 balls no bigger than a centimeter in diameter. In the centre of each cupcake press in a ball of filling as deep as possible. Sprinkle with chocolate chips. Bake for 35 minutes.
Transfer cupcakes to a rack and let cool.
In the meantime combine the last 1/4 cup of butter with the remaining creme filling and beat until uniform. Transfer to a piping bag. The cupcakes should have little holes in the middle. Put your icing into a piping bag and pipe a dollop into the centre of each cupcake. Amazing when eaten just a little bit warm, of course then you risk the icing melting, but it really isn't that bad now is it?
{ 22 comments… read them below or add one }
Oh, gee, these could be illegal. AND banana ice cream? Bring it on!
Oh My.. My.. Looks absolutely gorgeous and delicious…
oh.
wow.
you are brilliant.
Belinda – they really are very decadent!
Krithi – glad they look good
Melissa – thanks, I can never get sick of hearing something like that.
awesome! I am so glad when others love cadbury eggs as much as I do. I get a lot of grossed out looks from people when I mention them. what is wrong with people!
oh wow, those look even better than creme eggs!
My all time favorite candy. You are KILLING me!
Those look so decadently good! Great take on the cream eggs!
Oh wow this is so cool. I definately want to try this
oh my god. do you follow jess (Seejessrun) at all? I totally just sent her this because they’re a fav of hers. but these look heavenly.
Spike – not sure they are better, but they hit that craving!
Melissa – it is one of mine too. That and twizzlers. Oh dear, I just had another idea.
Kevin & Kat – Thanks! Let me know if you try them!
Karyn – I used to, though I haven’t been running much so I haven’t been reading much…. do pass them on!
oh.my.
I am soooo making these.
Unique, fun and delicious – a dangerous combination!
“If anyone can think of another way to elegantly hollow out the cupcakes, I would love to hear it.”
I’ve seen contraptions for sale that have a frame of twelve dowel-type things that stick down into the batter when you fit it over your muffin tin, so that the cupcakes rise up and around the indentations as they bake. I’ve never tried it, so I’m not sure how messy they turn out.
contraption? lol. Not sure I a much one for contraptions, though I was totally imagining the same sort of thing!
WOW! The combination is so wonderful and it makes me mouth watering. I love to try this recipe. Thanks for sharing.
Rose – let me know if you do!
I tried this and the center filling cooked right out, there was an empty hole in the middle of each cupcake! I cooked it less time than the recipe said
I would not try again b/c I see no way to correct that problem, unless you want to try either cooking more like 20 min or adding the center halfway through the baking time.
Maria – I am sorry to hear that! I actually really liked the way the sugar melted and caramelized on the bottom. This is the way mine worked too (if you read the post). Just fill with icing.
these did not taste like cadbury eggs at all. I wasted a lot of time on these cupcakes. they actully sucked a lot.
Dang, @Kait sorry to hear that. I will obviously need to try these again and double check the recipe.
Another idea for ‘elegantly hollowing cupcakes’ is to use an apple corer. When the cupcakes are baked and cooled, you stick your apple corer down the center of your cupcake, give it a bit of a twist, and remove. Voila! A hole in your cupcake, and a little nibble of cake to taste as well!
The only thing to watch out for is that you’re not SO enthousiastic that you tear a hole in the bottom of your papers!
Hi, how about using an apple corer to hollow the cake out x