But I did notice a new product – or at least one I’d never seen before. It was Cadbury Crème Eggs…but mini!!!! Whaaaaa? They come in 12 packs like this:
And I thought – I can work with them. So I made chocolate cupcakes and buttercream icing – pretty simple. But I put a mini egg inside each cupcake, and I also dyed the icing pink and put sprinkles on because, duh, Easter.
- Sorry, I refuse to list these as “optional” ingredients. It’s Easter! Do the work.
· 1 1/3 cups flour
· 1/3 cup sweetened cocoa powder
· 1 t baking powder
· ½ t baking soda
· ½ t salt
· ½ cup butter, softened to room temperature
· ½ cup sugar
· ½ cup dark brown sugar
· ½ cup milk
· 2 t vanilla
· 1 egg, brought to room temperature
· Cadbury Crème mini eggs
· 1 cup butter, softened to room temperature
· 2 ¾ cups powdered sugar
· 2 t vanilla
· Red food coloring*
· Sprinkles or something else festive*
DirectionsIn a bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt. Set that aside.
In a separate bowl put in the butter, sugar, brown sugar, milk and vanilla and mix with your hand mixer until fluffy, maybe 3-4 minutes. Then add in the egg and beat again until it’s completely combined.
Finally, add the dry ingredients into the wet ones – do half, mix, the second half, mix, until everything is well blended.
Put cupcake liners into a cupcake tin and fill each one about 1/3 with batter.
Then, drop in a Cadbury Crème mini-egg and cover it with more batter until the liner is about 2/3 full. (This should probably go without saying, but take the egg OUT of the foil wrapper before you put it into the batter!) Expect the batter to make maybe 18 to 20 cupcakes.
Bake at 350 for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove the tin from the oven remove the cupcakes from the tin and let them cool completely on a wire rack. Don’t frost them until they’re completely cool!
While the cupcakes are cooling you can start making the frosting.
In a bowl put the butter and mix with your hand mixer for about 5 minutes. The goal is to make it super fluffy. Then, add in the powdered sugar and mix that in. I’d recommend adding a little at a time so the powdered sugar doesn’t go flying everywhere. Make sure you’ve mixed that for a good couple minutes…again, we’re going for really soft and fluffy here.
Finally, add in the vanilla and red food coloring and mix until that’s fully blended.
Once the cupcakes are cool put them into a pastry bag (or a plastic bag and snip of a corner) and frost.
Sprinkle the sprinkles (and/or anything else edible and fun) on top and you are done!