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desserts-baking

Creme Egg Cupcakes

The epitome of Easter!

80 12
Creme Egg Cupcakes | DonalSkehan.com, The epitome of Easter!

desserts-baking

Creme Egg Cupcakes

The epitome of Easter!

Thursday, March 24, 2016
US / METRIC

For the cupcakes:

50g cocoa powder

175g plain flour

½ tsp salt

½ tsp bicarbonate of soda

225g caster sugar

2 large free-range eggs, at room temperature

1 tsp vanilla extract

175g unsalted butter, softened

175ml milk

Approx. 24 mini Cadbury crème eggs (sliced in half)

12 regular sized Cadbury crème eggs

For the egg yolk ganache:

200g white cooking chocolate

100ml thickened cream (35% fat content)

2 drops Americolour lemon yellow food dye

½ drop Americolour orange food dye

For the frosting:

1 batch of fluffy vanilla buttercream frosting (Find the recipe here)

 

For the cupcakes:

1/4 cup cocoa powder

1 1/3 cups plus 1 tbsp plain flour

½ tsp salt

½ tsp bicarbonate of soda

1 cup caster sugar

2 large free-range eggs, at room temperature

1 tsp vanilla extract

1 1/2 sticks unsalted butter, softened

3/4 cup milk

Approx. 24 mini Cadbury crème eggs (sliced in half)

12 regular sized Cadbury crème eggs

For the egg yolk ganache:

8 oz white cooking chocolate

3/4 cup thickened cream (35% fat content)

2 drops Americolour lemon yellow food dye

½ drop Americolour orange food dye

For the frosting:

1 batch of fluffy vanilla buttercream frosting (Find the recipe here)

Cupcake baking tray

White cupcake liners

Stand mixer or electric hand whisk and bowl

 

80 mins
Serves 12

These brilliant little cupcakes with a dripping egg yolk are YouTube star, Nick’s twist on the classic Easter time treat and are sure to be a crowd pleaser. They even have a surprise centre!

Preheat your oven to 180°C/35O°F/Gas Mark 4. Line a cupcake tin with cupcake liners. It is important to ensure all ingredients are at room temperature when baking cupcakes for the best results.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next, add milk and eggs in a jug and whisk until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper halfway with chocolate batter (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Take the Cadbury crème eggs out of their foil wrappers and gently force into the batter making sure they’re in the center. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare your egg yolk ganache simply add your chocolate and thickened cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until chocolate and cream are well combined and smooth.
Add yellow and orange food dye and mix in until evenly coloured. Pour into a zip lock or piping bag and set aside until ready to use.
Fit the end of your piping bag with a large round tip and frost in a double donut swirl as demonstrated in the video. Snip a small bit of end of the bag with the egg yolk ganache and drizzle it over the top and sides of your frosting. Gently place the mini Cadbury crème egg halves on top, leaning them against each other.

TOP TIP

Store in an airtight container for up to 3 days (refrigerated or unrefrigerated). Best served the day they’re made.
80 mins
Serves 12

Ingredients
US / METRIC

For the cupcakes:

50g cocoa powder

175g plain flour

½ tsp salt

½ tsp bicarbonate of soda

225g caster sugar

2 large free-range eggs, at room temperature

1 tsp vanilla extract

175g unsalted butter, softened

175ml milk

Approx. 24 mini Cadbury crème eggs (sliced in half)

12 regular sized Cadbury crème eggs

For the egg yolk ganache:

200g white cooking chocolate

100ml thickened cream (35% fat content)

2 drops Americolour lemon yellow food dye

½ drop Americolour orange food dye

For the frosting:

1 batch of fluffy vanilla buttercream frosting (Find the recipe here)

 

For the cupcakes:

1/4 cup cocoa powder

1 1/3 cups plus 1 tbsp plain flour

½ tsp salt

½ tsp bicarbonate of soda

1 cup caster sugar

2 large free-range eggs, at room temperature

1 tsp vanilla extract

1 1/2 sticks unsalted butter, softened

3/4 cup milk

Approx. 24 mini Cadbury crème eggs (sliced in half)

12 regular sized Cadbury crème eggs

For the egg yolk ganache:

8 oz white cooking chocolate

3/4 cup thickened cream (35% fat content)

2 drops Americolour lemon yellow food dye

½ drop Americolour orange food dye

For the frosting:

1 batch of fluffy vanilla buttercream frosting (Find the recipe here)

You'll Need

Cupcake baking tray

White cupcake liners

Stand mixer or electric hand whisk and bowl

 

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