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?