Chocolate Mini Egg Cupcakes

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One week left until Easter and my Easter baking is well and truly underway. My promise to myself to move away from chocolate recipes is failing entirely, but then so many delicious Easter recipes are chocolatey, its so hard to say no!

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I’m letting myself off the excess chocolate consumption this year anyway. This year i’m actually home in the UK for Easter!

I arrived in yesterday after what felt like the longest flight I’ve ever taken, and i’m up bright and early with jet lag, writing this while my family sleeps.

 Its 4 years since I was last home for Easter. I always seem to visit home in the wintertime, when things are cold and grey. I’m already excited by the sight of green grass, blossom filled trees and spring flowers. Equally exciting are the supermarkets filled with Easter products. This year I won’t have to take a solitary, wistful wander around M&S to stock up on my Hot Crossed Buns and Easter treats. Is it a bit sad that I always look forward to a wander around the supermarket when I get home?

Of all the Easter chocolate treats, one of my favourites have got to be mini eggs. Their baby toned candy colours, and speckled sugar shells, are utterly synonymous with spring. Easter cannot be Easter without at least a handful of these.

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These little chocolate cakes hide a wonderfully gooey centre. Wrapped in a rich chocolate sponge is a sweet, mini egg cream cheese centre. The mini egg shells dissolve into the cream cheese mixture as the cakes bake leaving the centre tasting of mini eggs. Some of the chocolate centres stay as little chocolate chunks, but others partly melt into the surrounding cake, making it extra gooey, verging on fondant if you eat them warm.

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They’re topped with a chocolate cream cheese buttercream. It’s rich, silky and delicious. Of course, they need to be topped with even more Mini Eggs if you are really to call them Mini Egg Cupcakes.

Chocolate Mini-Egg Cupcakes

(Makes 10 medium cupcakes)

Ingredients

for the cakes

120g butter

130g caster sugar

2 medium eggs

100g self-raising flour

20g cocoa powder

1 teaspoon vanilla extract

60ml milk

for the cream cheese filling

80g full fat cream cheese (low fat products will become too runny when you beat them)

80g mini eggs

1 teaspoon vanilla extract

1 teaspoon milk

20g icing sugar

for the icing

100g full fat cream cheese

120g unsalted butter

100g icing sugar

20g cocoa powder

1 teaspoon vanilla extract

Method

Preheat the oven to 180C/350F.

Cream together the butter and sugar until light and pale.

Beat in the flour and eggs, then fold in the cocoa powder.

Next, add the milk and vanilla and mix carefully until combined.

Set to one side and make up your cream cheese centre.

Beat the cream cheese until smooth. Be careful not to over beat.

Put the mini eggs in a strong ziploc bag. Cover with a tea towel, then bash them with a rolling pin until you have lots of little shards of mini egg. The sugar coating can rip the bag, which is why we cover the bag with a tea towel first.

Once broken, stir your mini egg crumbs into the cream cheese, along with the vanilla extract, icing sugar and a teaspoon of milk to thin the mixture slightly.

Line a cupcake tin with papers. Spoon about a teaspoon of cake mixture into the bottom of the papers, ensuring you spread it out to cover the bottom. Next put in a teaspoon of the cream cheese mixture, trying to keep it in the centre of the cakes. Finally, top up with the rest of the cake mixture.

Bake for about 15 minutes, or until firm to the touch. You can test with an inserted skewer, but be aware that the cream cheese centre will stay soft.

Cool completely.

To make the cream cheese butter cream, beat the butter and cream cheese together until soft. Sift in the cocoa powder and icing sugar and mix until well combined. Stir through the vanilla extract.

Pipe or spread on top of your cupcakes. Top with more mini eggs.

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Comments:

  1. Aww, such a great looking bake! =D

  2. They are so adorable!

  3. They look gorgeous. When you have a wander around M&S, pick up some wholemeal and golden syrup hot cross buns – they are properly yummy. Enjoy being home! I love wandering around supermarkets in any country 🙂

  4. Snap! (you’ll see what I mean tomorrow). Hope you have a lovely time back here in Blighty 🙂

  5. *drool* these look amazing! 🙂
    http://www.nicolabishopx.com

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  1. […] centre (although you could also completely cover the top in mini eggs, like this, or head on over here, where Jennie has not only put mini eggs on top of a cupcake, but also in it. Why didn’t I […]

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