Which came first: the cupcake or the egg? Does it really matter when you mash the two together for a chocolatey, cream-filled Easter treat? I decided to experiment with this idea: I took a tried-and-true chocolate cupcake recipe and then went all crazy with the Easter cream eggs. Here’s what happened…
I don’t tend to stray from recipes too much. As it is, I’m too afraid of botching up a perfectly good set of instructions to then start adding this and taking out that only to end up with a delightful mess. Generally speaking, I don’t have the luxury of time to experiment.
But the idea of baking with Easter cream eggs came to me, as if from a dream. (Well, not really. Actually, it was a recent challenge from fellow Twitter pal that got me thinking.) And really, how hard could it be?
So it began with my fave chocolate cupcake recipe (find it here).
All I needed now were some key ingredients. Enter Cadbury Creme Eggs. So sweet they make your teeth ache, am I right?
Betcha didn’t know they now come in this nifty egg container!
And the rest of the ingredients:
Oh, and sugar, which didn’t make it into the picture.
Measured everything out and then got busy with the eggs. The chocolate ones. It should be noted that eight cream eggs came in the egg container (the other 4 were the caramel ones), but I only used seven. It’s called Research and Development, people! Gotta test the eggs for, umm, freshness.
I cut the eggs open lengthwise (along the seam) and then I scooped out the ooey, gooey, creamy goodness with a small spoon.
Collected said ooey, gooey goodness into a small bowl and set it aside. Resisted temptation to curl up on the couch with a spoon and eat it. It should be noted this part was pretty frickin’ tedious. Like, maybe I should find a recipe that tells me how to just make the filling, instead.
Next, I roughly chopped up the chocolate into chunks (yielded about 3/4 of a cup) and set it aside. Yum!
Proceeded with my basic chocolate cupcake recipe until all my ingredients were blended together and then stirred in the chocolate egg chunks (in lieu of the chocolate chips normally added at this point).
(Now I REALLY wanted to just curl up on the couch with a great BIG spoon and eat this right out of the bowl!!) Instead, I scooped the batter into 12 prepared muffin/cupcake liners and baked for 22-23 mins.
This is how they looked when they came out of the oven:
See the little chunks o’ chocolate? Mmmhmmm…
Then it was time for the fun part — and I use the term ‘fun part’ loosely. I had the idea that I could use the reserved ooey, gooey egg innards to fill the cupcakes. I introduce you to the Bismarck #230 tip, or as I like to call it, the “cupcake stabber”. This nifty tip fits inside any icing bag, then, after filling the icing bag with the filling, you literally stab the tip into the center of the cupcake and squirt out the filling. This is where I navigated into unchartered waters as I had never done this before.
After a first ‘go-’round’ I still had quite a bit of filling left, so I did a second squeeze. Ultimately, it needed a much bigger glob, but since cupcakes are not transparent, it’s hard to gauge how much filling is actually going in.
This is how these puppies stayed, untouched, untasted for about the next 8 hours because I had no whipped cream, which I needed for the vanilla cream frosting.
Finally! (I definitely think the vanilla cream frosting was the ideal topping choice). Had I been planning ahead, a little mini chocolate egg would have been the perfect cupcake topper! Or Easter sprinkles.
So, I have to say, these cupcakes were delicious (albeit a bit crumbly, but that may be due to my having left them in the oven a minute or so too long.) The disappointing part was that they didn’t ska-reeeem “EASTER CREAM EGGS!” And that’s what I wanted. I wanted to bite into a gooey middle and taste the blend of the chocolate chunks and the creamy center. But, so what? I will still eat two in one sitting. Guilt-free. Sort of.
Let me know if you give these a try! I have a feeling doubling up on the filling would or adding it to the frosting would be a game-changer.