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4 Top Tips For Perfect Chocolate Cupcakes with Cream Egg Middles.

Posted by Lorraine on 5th Apr 2017

Easter is fast approaching and my head is spinning with fun ideas and recipes to make Easter 2017 extra special and indulgent for my family. Special and indulgent pretty much sums up these delicious 'Cadbury Cream Egg Chocolate Cupcakes.' They are egg-cellent! (sorry, had to be done!) An individual mini Cadbury's Cream Egg forms the centre piece of these delightful cupcakes and make for a nice little surprise when you bite into the cake. The chocolate egg is encased around the fluffy chocolate cake and stays perfectly formed even after being baked in the oven for 20 minutes.Honestly, our Cadbury Cream Egg Chocolate Cupcakes are really easy to make. Please don't be afraid to give them a try in fear that the centres won't work. Before you start baking read our really helpful and useful author tips below. We have shared some tips which will help you to knock out cupcakes complete with a lovely fondant egg middle. The recipe we have created forms quite a thick cake mixture which works great; the thicker cake mix helps to keep the egg where it needs to the middle of your cupcake!These cupcakes are guaranteed to put a smile on the faces of all your friends and family this Easter...Cream Egg Centre Chocolate CupcakesServings; 9 Large Cupcakes Cream Egg Easter CupcakesCooking Time; 20 MinsIngredients;110g Butter (Room Temp)110g Caster Sugar2 Large EggsFew Drops Vanilla Essence170g Self Raising Flour2 Tbsp Cocoa Powder18 Mini Cadbury Cream Eggs - foil removed!!Method;Pop 9 of the cream eggs into the freezer for an hour or two, preferably overnight. These will be the eggs that you use in the centre of the cakes.Preheat oven to 180℃.Line a muffin tray with cupcake cases.Add the softened butter, caster sugar, eggs, vanilla essence into a large mixing bowl. Sift the flour and cocoa powder into the bowl. Mix together until smooth.Add a spoonful of the mixture into the cases then push a frozen egg into the mixture. See Authors Tips below….DO NOT SKIP READING OUR TIPS!!Spoon the remaining mixture on top, ensuring the egg is not visible.Pop the cupcakes into the oven for 15 minutes and whilst they are baking chop the remaining eggs into pieces. Halves/quarters; a mixture of sizes works well.After 15 minutes remove the cakes from the oven, sprinkle with the chopped cream eggs and return to the oven to bake for a further 5 minutes or until well risen and springy to touch.
  • Pop the eggs in the freezer prior to baking. This prevents the eggs from getting too hot and melting during cooking and also helps them to keep their oval shape & retain the white and yellow fondant inners during cooking.
  • Lay the eggs on their side with the seams/egg joins laying horizontal, in line with the cupcake mixture. The eggs stay put much better when transferring into the oven when laid flat plus they are easier to cover with the cake mixture too.
  • Ensure each egg is surrounded by a protective layer of cake mixture! Don’t push the eggs too far down. If they touch the bottom of the case they will make contact with the metal muffin tray and melt too much during cooking. The cake mixture will protect the cream eggs and will ensure the chocolate outers and eggy inners are visible when you cut into them!
  • Topping…If you want to create the look of eggs oozing over the top of the cupcakes make sure you don't leave them in the oven too long otherwise the fondant will melt completely. If you’re after extra crunchy tops simply chop the egg into smaller pieces; with this option you can leave the toppings in the oven a little longer too. Both options taste great but give you slightly different finished results and textures. Try a few and see what you like the best.
Happy Chocolate Cupcake Making Everyone.
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