Creme Egg (inspired) Cupcakes

Yes, I know Easter’s been and gone, and the whole chocolate egg thing probably seems a bit passe by now. Trust me, I’m just as sick of chocolate as the next person.

However, it was all the Creme Eggs that have been filling the shops for months that inspired this recipe.


What is it about the Creme Egg that people love so much? The chocolate is just standard chocolate, and yes, the inside is tasty deliciousness, but I think that what is actually so wonderful about these indulgent treats is the surprise- the first time you bite into one, you have no idea what to expect.


The same can (sort of) be said for these cupcakes. Filled with icing and gooey caramel, they (sort of) look like a Creme Egg, (sort of) taste like a Creme Egg, and the chocolate outside is (sort of) similar to a Creme Egg.


Okay, they aren’t THAT much like Creme Eggs. But they are just as delish! (Plus, come on, we’re all a bit sick of eggs by now, aren’t we?!)


Caramel Filled Chocolate Cupcakes

For the cupcakes, I used my most basic, go to chocolate cake recipe:

6 ounces of butter

6 ounces of sugar

3 eggs

6 ounces of self raising flour

1 ounce of cocoa powder

1 tablespoon of milk

Cream together butter and sugar. Add eggs and mix well.

Sift in the flour and cocoa and mix until combined. Add milk.

Spoon into cupcake cases and bake in a 180 degree oven for 10-15 minutes, or until the cakes have risen and a toothpick comes out clean when stuck in the middle.

For the caramel:

Put 5 tablespoons of caster sugar into a saucepan with 3 tablespoons of water and cook on a low heat, stirring until the sugar has dissolved, and then until the caramel has thickened and turned a brownish colour. Add a knob of butter to the caramel to keep it creamy and thick.

For the icing:

140g butter

280g icing sugar

Beat the sugar into the butter, until it is smooth. Add a drop of milk if you need to to loosen the mixture.

Cut a hole in the top of each cupcake, making a sort of lid. Pour in a teaspoon of caramel and a teaspoon of icing. Place the tops back on (you may need to cut off some excess so they fit well).

Cover the top of each cake with icing and decorate as you wish.




2 Replies to “Creme Egg (inspired) Cupcakes”

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