Happy Easter peeps
Well as you know, the supermarkets (and Sydney in general) have been packed with Easter goodies since about, oh I don’t know, JANUARY! So although it’s the weekend of chocolate, I’m almost all chocolated out……almost. So here’s a little recipe that uses a few of your leftover eggs and jazzes them up a bit.
Everyone loves a cupcake with a surprise, and this little baby opens up to a caramel filled egg. JOY! The icing also has flecks of crunchie through it. And let’s face it, who DOESN’T love sprinkles??? Warning to parents: your kids may be hyper after this cupcake. For this, I take no responsibility :/ feed them at your own risk!!
Chocolate caramel Easter egg cupcakes
Adapted from Chocolate Orange Cupcakes, The Williams-Sonoma Baking Book, The Essential Recipe Collection for Today’s Home Baker
3tbs cocoa powder
¼ cup hot water
1 ¼ cup plain flour
½ tsp baking powder
½ tsp bicarbonate soda
¼ tsp salt
2 large eggs
¾ cup caster sugar
½ cup buttermilk
12 Caramel filled Cadbury mini eggs
½ tsp vanilla extract
60g butter, melted and cooled
Canola oil spray
200g Cadbury Crunchie mini eggs
225g softened butter
2 cups icing sugar
Preheat oven to 180°C and spray silicon cupcake patties with canola oil spray (can use paper patties or even tin if you like).
In a small bowl, stir the hot water and cocoa until dissolved and set aside.
Sift flour, baking powder, salt and baking soda together into a bowl. Set aside.
In the bowl of an electric mixer, whisk eggs and sugar until well combined and paler in colour. Then add the buttermilk, vanilla and cocoa mixture. When combined, add the 60g melted butter, then the flour mix.
Spoon batter in to each cupcake case and place a caramel egg in the centre.
Bake in the oven for 15-20 minute, or until a skewer is inserted and comes out clean. You’ll need to insert the skewer slightly off centre as not to pierce the egg.
Remove cupcakes from the tin/silicone case (if using) and place on a wire rack to cool slightly.
At this point, you can either eat them warm with the oozy chocolatey caramel, or you can hold off to add the buttercream.
Chop up the Crunchie eggs and add to the bowl of a double boiler. Melt chocolate completely, remove from double boiler and set aside to cool down.
Add butter to electric mixer and whisk until pale and fluffy. Add icing sugar in half cup additions and once combined, add cooled chocolate slowly until well combined.
Add icing to a piping bag and pipe on to the top of each cupcake. Sprinkle with Easter sprinkles and devour!