Mini Cadbury Cream Egg Cupcakes

These were… sweet. They were fun to make yes… but strangely enough, too sweet for me to eat.  But, I should have expected that considering

Freeze 24 mini cadbury cream eggs. After making your favourite chocolate cupcake mix, I used the chocolate cupcake recipe from the andes mint chocolate cupcakes that I made the other day. Fill the cupcake pans about 2/3rds of the way up, putting one of the frozen eggs in the center of the cupcake, making sure it is completely covered and bake according to the recipe’s instructions. They are done as soon as you can insert a tooth pick into it and it comes out clean. Let them cool for a couple of minutes in the pans and then transfer them to a rack and let them cool completely.

Once done, make your favourite buttercream icing, splitting it about 2/3 to 1/3 to make sure you have a nice amount to dye orange for the center of the egg. Ice the cupcakes and place another egg in the center. Voila! Awesomely moist cupcake, and sweet sweet chocolate eggs.

Originating link: Easter Rewind

Advertisements

One thought on “Mini Cadbury Cream Egg Cupcakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s