Recipe: Cadbury Cupcakes

Cadbury Egg Cupcakes, need I say more? These are every bit as delicious as they look and surprisingly, not too difficult to make!

My favorite Christmas cookies are Secret Kiss Cookies, so I thought why not have a favorite Easter dessert too?! Deserts are of course wonderful on their own, but when there is a surprise inside that just makes it all that much better! These are so fun to serve in the Spring season to surprise guests with a little something unexpected!

Cadbury Cupcakes

Chocolate Cupcake Ingredients

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 eggs, room temp
1 Tbs vanilla extract
1 cup chocolate chips
2 cups flour
1 Tsp baking powder
1/4 Tbs salt
3/4 cup cocoa powder
1/4 cup milk, whole
12 Cadbury eggs

Chocolate Ganache Ingredients

1/4 cup heavy cream
1 1/4 cup chocolate chips

Chocolate Buttercream Frosting Ingredients

1 cup unsalted butter, softened
1 cup or cocoa powder
3 cups powdered sugar
3/4 cups heavy cream

Instructions

1. Preheat the oven to 350 degrees F.

2. Prepare a cupcake tin with paper liners.

3. In a microwave safe bowl, melt semi-sweet chocolate chips and 2 tablespoons of milk for about 1 minute, stirring half way. Stir until chocolate chips are melted. Set to the side.

4. Cream the softened butter and sugar until light and fluffy.

5. Now add the eggs and vanilla, and beat until combined.

6. Take the cooled melted chocolate and add to the creamed butter.

7. Begin to whisk the dry ingredients in a separate bowl: flour, baking powder, salt, and chocolate cocoa.

8. Add the dry mix into the wet ingredients slowly alternating with adding the milk while mixing with a hand or standing mixer.

9. Scoop batter into prepared cupcake tin, filling 3/4 of the way full.

10. Take your Cadbury eggs and place them in the center, pushing it down until the cake mix covers it.

11. Bake for 23-26 minutes, until a toothpick comes out clean.

12. Allow to cool for 1 minute in the pan, then transfer to a cooling rack.

Chocolate Ganache

1. In a microwave safe bowl, melt the chocolate chips with the heavy cream for about 1 minute, stirring half way.

2. Stir until smooth and all chocolate chips have melted.

3. Dip the cupcake in the bowl of ganache lightly twisting in motion to cover the whole top of the cupcake.

4. Allow the cupcakes to cool before frosting.

Chocolate Buttercream

1. Beat the softened butter on its own until smooth.

2. Add cocoa powder and powdered sugar alternately with heavy cream until a smooth, thick texture.

3. If frosting is too thick, add more heavy cream, if too thin, add more powdered sugar.

4. Use a piping bag fitted with a medium sized tip of your choice to frost, or cut the corner off a gallon size zip-top bag filled with the frosting.

To frost like a pro…

Place the cupcake on a flat surface in front of you. Grasp the pastry bag from the top pushing the frosting down as you slide your hand down the pastry bag. Once you start to see frosting come out of the tip twist the top of the pastry bag tight. Use a clip or a rubber band to secure the bag.

5. Now begin to frost the cupcake going around in one smooth motion – do not stop!

6. Once you have completed the first circle begin the second one inside of the first.

7. Continue this process until you have covered the whole area. Now make a small peak at the top similar to how you would serve frozen yogurt a wee little twist and bam there it is a perfect frosted cupcake!

8. Drizzle with fudge or caramel. You can also sprinkle with chocolate sprinkles or chocolate chips.

Makes: 12 Cupcakes

[print_recipe]

Cadbury Cupcakes

Chocolate Cupcake Ingredients

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 eggs, room temp
1 Tbs vanilla extract
1 cup chocolate chips
2 cups flour
1 Tsp baking powder
1/4 Tbs salt
3/4 cup cocoa powder
1/4 cup milk, whole
12 Cadbury eggs

Chocolate Ganache Ingredients

1/4 cup heavy cream
1 1/4 cup chocolate chips

Chocolate Buttercream Frosting Ingredients

1 cup unsalted butter, softened
1 cup or cocoa powder
3 cups powdered sugar
3/4 cups heavy cream

Instructions

1. Preheat the oven to 350 degrees F.

2. Prepare a cupcake tin with paper liners.

3. In a microwave safe bowl, melt semi-sweet chocolate chips and 2 tablespoons of milk for about 1 minute, stirring half way. Stir until chocolate chips are melted. Set to the side.

4. Cream the softened butter and sugar until light and fluffy.

5. Now add the eggs and vanilla, and beat until combined.

6. Take the cooled melted chocolate and add to the creamed butter.

7. Begin to whisk the dry ingredients in a separate bowl: flour, baking powder, salt, and chocolate cocoa.

8. Add the dry mix into the wet ingredients slowly alternating with adding the milk while mixing with a hand or standing mixer.

9. Scoop batter into prepared cupcake tin, filling 3/4 of the way full.

10. Take your Cadbury eggs and place them in the center, pushing it down until the cake mix covers it.

11. Bake for 23-26 minutes, until a toothpick comes out clean.

12. Allow to cool for 1 minute in the pan, then transfer to a cooling rack.

Chocolate Ganache

1. In a microwave safe bowl, melt the chocolate chips with the heavy cream for about 1 minute, stirring half way.

2. Stir until smooth and all chocolate chips have melted.

3. Dip the cupcake in the bowl of ganache lightly twisting in motion to cover the whole top of the cupcake.

4. Allow the cupcakes to cool before frosting.

Chocolate Buttercream

1. Beat the softened butter on its own until smooth.

2. Add cocoa powder and powdered sugar alternately with heavy cream until a smooth, thick texture.

3. If frosting is too thick, add more heavy cream, if too thin, add more powdered sugar.

4. Use a piping bag fitted with a medium sized tip of your choice to frost, or cut the corner off a gallon size zip-top bag filled with the frosting.

To frost like a pro…

Place the cupcake on a flat surface in front of you. Grasp the pastry bag from the top pushing the frosting down as you slide your hand down the pastry bag. Once you start to see frosting come out of the tip twist the top of the pastry bag tight. Use a clip or a rubber band to secure the bag.

5. Now begin to frost the cupcake going around in one smooth motion – do not stop!

6. Once you have completed the first circle begin the second one inside of the first.

7. Continue this process until you have covered the whole area. Now make a small peak at the top similar to how you would serve frozen yogurt a wee little twist and bam there it is a perfect frosted cupcake!

8. Drizzle with fudge or caramel. You can also sprinkle with chocolate sprinkles or chocolate chips.

Makes: 12 Cupcakes

[/print_recipe]