Description
Delight in these delicious Cadbury Egg Cupcakes, a perfect combination of rich chocolate cake topped with creamy vanilla frosting and a mini Cadbury Cream Egg nestled on top. Ideal for Easter celebrations or any chocolate lover’s treat.
Ingredients
Scale
For the 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
For the 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
Decoration
- 24 mini cream-filled Cadbury eggs
Instructions
- Prepare the Chocolate Mixture: In a medium bowl, whisk together the cocoa powder and boiling water until smooth and fully combined. Set aside to cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In another bowl, beat the egg, then add the oil, buttermilk, and vanilla extract, mixing thoroughly.
- Make the Batter: Add the cocoa mixture to the wet ingredients, then slowly blend in the dry ingredients until just combined, avoiding overmixing to keep the cupcakes tender.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for 17 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, cream together the butter and shortening until light and fluffy. Gradually sift in the powdered sugar, then add vanilla extract and hot water a little at a time until the frosting reaches a smooth, spreadable consistency. Add yellow food coloring to the desired shade for decoration.
- Frost the Cupcakes: Using a spatula or piping bag, generously frost each cooled cupcake with the prepared frosting, creating a mound to nestle the Cadbury Egg.
- Decorate with Cadbury Eggs: Place one mini Cadbury cream-filled egg on top of each frosted cupcake. Chill the cupcakes briefly if desired to set the frosting before serving.
Notes
- Ensure eggs and other refrigerated ingredients are at room temperature for better mixing.
- Do not overbake cupcakes to keep them moist and tender.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Use clear vanilla extract to keep the frosting white or lightly tinted.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
