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Saturday, April 7, 2012

Cadbury Cream Egg Cupcakes

I found this recipe on another food blog called Sweet Tooth (http://www.ericasweettooth.com/2012/04/cadbury-creme-egg-cupcakes.html). I made a few changes to the recipe (because not everyone in my family likes coffe like it calls for in the original recipe.) these turned out amazing! Makes 10 cupcakes

Ingredients:

For the chocolate cupcakes:
4-1/2 tbsp unsweetened cocoa powder
3/4 cups cake flour
1/4 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1/4 cup unsalted butter, at room temperature
3/4 cups sugar
1 egg, at room temperature
1/4 cup sour cream
1/4 cup whole milk
A little bit of chocolate syrup

For the creme egg buttercream:
The centers of 10 Cadbury creme eggs scooped out - save the chocolate shells for decoration
1/2 cup unsalted butter, at room temperature
3-4 cups powdered sugar
1/2 tbsp vanilla extract
About 1/4 cup milk
Yellow and red food coloring (optional)

Instructions:
For the cupcakes:
Preheat the oven to 350 degrees and line 10 muffin tins with cupcake liners.
In a medium bowl, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.
In the bowl of an electric mixer, beat together the butter and sugar for 3-4 minutes, until light and fluffy.
Add the egg and beat until fully incorporated, scraping the sides of the bowl as necessary.
Combine the sour cream and milk in a small bowl.
With the mixer on low, add half of the dry ingredients into the butter mixture, then add the water and milk.  Add the other half of the dry ingredients and beat until just combined.  Add a little bit of chocolate syrup.
Divide batter among muffin tins, filling liners 2/3 of the way full.  Bake for 20-22 minutes, or until cake tester comes out clean.


For the icing:
In the bowl of an electric mixer, beat butter 2-3 minutes until light and fluffy.
Slowly add half of the powdered sugar and beat until incorporated.  Add the vanilla extract.
Add the rest of the powdered sugar and beat well for 2-5 minutes until frosting is smooth and creamy.
Add the creme centers and beat until combined.  Add milk 1 tablespoon at a time until the frosting is of desired consistency.
Add some yellow and red food coloring to make a very soft orange color and gently swirl color into frosting .  Transfer frosting to a piping bag fit with a large round tip and frost as desired.
Use chocolate candy egg shells for decoration and enjoy!

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