On Saturday I went to a Sunday School conference all day, then in the afternoon I baked these cupcakes, followed by watching the movie Flight with Mr S (note to self, never ever fly again).
Sunday was Church (teaching Sunday School) followed by frantic cleaning and baking all day. Then we hosted home group (Bible study group) at our house, which is what all the baking was for.
The filling recipe is from Love & Olive Oil's Creme Egg Brownies recipe (yes that does sound amazing!) I even went out and bought light corn syrup (from Martha's Backyard, and American food shop) for them and everything! If you don't have corn syrup you could try using golden syrup.
Then I tested my cupcakes out on my home group and asked for honest feedback. I was told the cupcakes were super moist and amazing and that they are yummy and full on just like the creme eggs themselves.
The only negative comment was on the texture of the filling which I agree with, it's not quite gooey enough! In the comments section of the original recipe some say to beat the mixture longer (I literally couldn't, the mixture almost broke my poor hand held mixer as it was!) and some say to add milk, so maybe next time that's what I'll do!
Creme Egg Cupcakes
Makes 12 Cupcakes
1 cup flour
¼ cup cocoa
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ cup plus 2 tbsp. sugar
½ tsp. vanilla essence
¼ cup oil
½ cup buttermilk (or ½ cup milk and ½ tbsp. white vinegar)
½ cup black coffee, cooled (made with ½ tsp instant coffee)
Creme Egg Filling:
¼ cup light corn syrup
30g unsalted butter, at room temperature
½ tsp. vanilla extract
1/8 tsp. salt
1 ½ cups icing sugar
Yellow food colouring gel
150g butter, at room temperature
1 tsp. vanilla essence
2 cups icing sugar
¼ cup plus 2 tbsp. cocoa (or to taste)
2 tbsp. milk
6 Mini Cadbury Creme Eggs
- Preheat oven to 180 degrees C and line a muffin tray with cupcake cases.
- Mix coffee and let it cool down while you make the rest of the mix up.
- Make homemade buttermilk by combining milk and white vinegar. Let this sit while you make the rest of the mix up, it will be lumpy when you go to use it.
- Sift dry ingredients together in a large bowl.
- Add eggs, vanilla, oil, coffee (once cooled) and buttermilk to the dry ingredients and mix on a low speed until combined.
- Mix on medium speed for about 1 minute, the mixture will be very runny.
- Pour into cupcake cases approx. ¾ full and bake for 10 - 15 minutes or until a skewer inserted comes out clean.
- Leave in tins for 5 minutes then cool on a wire rack.
- Leave cupcakes to cool in the tin for 5 minutes before placing on a cooling rack to cool completely.
- Once completely cool use a small sharp knife to cut the insides out of the cupcakes, make sure to keep the tops! I trim them and use them to replace the top of the cupcake, like a little hat on top of the filling.
Creme Egg Filling:
- Mix corn syrup, butter, vanilla extract and salt with an electric mixer until well incorporated.
- Gradually add the icing sugar and beat until creamy, it gets pretty thick but stick with it!
- Separate 1/4 of the mixture and tint it bright yellow using gel colouring.
- Roll the white mixture into small balls about the size of a walnut.
- Roll the yellow mixture into even smaller balls, about the size of a marble and place on top of the white ball.
- Stretch the white mixture of the yellow so it is encased inside it (like an egg yolk).
- Roll into a balls and set aside.
- You may find you have plenty extra if you make small ones like I did, you can coat the extras with chocolate and make your own creme eggs to go with your creme egg cupcakes!
- Pop one creme egg filling ball into each cupcake and place the top of the cupcake back on top so it is covered.
- Beat butter until light and fluffy.
- Add vanilla and beat until combined.
- Sift icing sugar into a large bowl, add to butter one cup at a time and mix until combined.
- Sift cocoa into icing and mix until well incorporated, taste test to see if it is chocolatey enough, if not, add more cocoa one tablespoon at a time.
- When icing starts to get lumpy add a tablespoon of milk until you reach a smooth piping consistency.
- Fill a piping bag fitted with a 1M or large star tip half way with chocolate buttercream.
- Pipe large swirls starting from the outside and working your way in.
- Place half a mini creme egg on top of each cupcake and enjoy!
Creme egg filling recipe from Love & Olive Oil