Description
Delight in these festive Cadbury Egg Cupcakes, featuring a rich cocoa batter with a hidden mini Cadbury cream egg surprise in the center. Topped with a light, fluffy two-tone buttercream frosting in white and golden yellow, these cupcakes are perfect for Easter or any special occasion.
Ingredients
Scale
Cupcakes
- ½ cup cocoa powder
- ½ cup boiling water
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 24 mini cream-filled Cadbury eggs, unwrapped
Buttercream Frosting
- ½ cup butter, room temperature
- ½ cup shortening
- 1 pound powdered sugar
- 2 teaspoons clear vanilla extract
- 1-2 tablespoons hot water
- Yellow food coloring
Instructions
- Prepare Cupcake Pans: Preheat your oven to 375°F (190°C). Line your cupcake pans with cupcake liners and set them aside to get ready for the batter.
- Make Cocoa Mixture: Stir the cocoa powder into the boiling water and let it sit for 2 minutes to allow the cocoa to dissolve fully and intensify flavor.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, and salt. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk the egg, canola oil, buttermilk, and vanilla extract until smooth and well combined.
- Combine Batter: Gradually stir the dry flour mixture into the wet ingredients until everything is just combined. Then add the cocoa mixture and gently fold until uniform in color, careful not to overmix.
- Fill Cupcake Liners: Fill each cupcake liner halfway with batter. The batter will be quite thin. Unwrap each mini Cadbury egg and gently push one into the center of each cupcake portion.
- Bake: Place the cupcake pans in the oven and bake at 375°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes. Test doneness by inserting a toothpick into the cupcake around the egg (not the egg itself); it should come out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Make Buttercream Frosting: In the bowl of a stand mixer, beat the butter and shortening on medium speed until smooth and well combined.
- Add Powdered Sugar: Reduce speed to low and gradually add the powdered sugar, mixing until fully incorporated.
- Flavor and Adjust Consistency: Add clear vanilla extract and 1 tablespoon hot water, mixing well. If frosting is still too thick, add the remaining tablespoon of hot water to reach a spreading consistency.
- Whip Frosting: Increase mixer speed to high and whip the frosting for about 5 minutes until it becomes light, fluffy, and creamy.
- Create Two Colors: Divide the buttercream into two equal portions. Add yellow food coloring to one half and stir until you achieve a golden yellow hue.
- Prepare Piping Bag: Fit a piping bag with a large star tip. Spoon one half of the colored frosting on one side of the bag and the other half (white frosting) on the opposite side for a dual-color swirl effect.
- Frost Cupcakes: Pipe the buttercream onto each cooled cupcake in a swirling motion to create a beautiful two-tone effect.
- Decorate with Cadbury Eggs: Top each cupcake with a whole mini Cadbury egg. For variation, carefully cut some eggs in half using a knife warmed under hot water and dried, then place the halves on top for a cracked-open look.
Notes
- Ensure mini Cadbury eggs are evenly placed for a surprise center in each cupcake.
- Do not overmix the batter to keep cupcakes tender and moist.
- Allow cupcakes to fully cool before frosting to prevent melting or sliding of frosting.
- Using clear vanilla extract keeps the frosting bright and perfect for coloring.
- Adjust yellow food coloring to your preference for a vivid or soft pastel color.
- You can substitute regular milk for buttermilk by adding 1 tablespoon vinegar or lemon juice to ½ cup milk and letting it sit for 5 minutes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
