Cadbury Creme Egg Cupcakes

First you will want to prep the “creme egg” filling. Beat 1/4 cup of the soft butter until fluffy. Add syrup, icing sugar and 1 teaspoon vanilla and beat until well combined. If desired, stir in some yellow food colouring until you have a pale yellow. Reserve in fridge and let set up.

Turn oven on to 350F. Grease a muffin tin and line with paper cups.

In a double boiler melt the unsweetened chocolate, stirring regularly. You can start mixing the cupcake batter while it melts and then turn the double boiler off when the chocolate is melted.

These cupcakes are easiest made in a mixer, but can be done with a hand mixer or even an able pair of hands. Beat 1/2 cup of butter until light and fluffy and add in 1/2 cup sugar until well combined. Separate the egg whites into a large bowl and beat the egg yolks into the sugar mixture one at a time. Slowly add in melted chocolate and remaining vanilla.

In a separate bowl whisk together the flour, baking powder, baking soda and salt. Alternately fold dry ingredients and milk into the creamed mixture in a few batches. Don’t over mix! Beat the egg whites to soft peaks and fold into the batter.

Divide the batter into the muffins cups. Remove the creme filling from the fridge and roll out 12 balls of filling that are no bigger than a centimeter in diameter. In the center of each cupcake press in a ball of filling as deep as possible. Sprinkle with chocolate chips. Bake for 35 minutes.

Transfer cupcakes to a rack and let cool.

In the meantime combine the last 1/4 cup of butter with the remaining creme filling and beat until uniform. Transfer to a piping bag. The cupcakes should have little holes in the middle. Put your icing into a piping bag and pipe a dollop into the center of each cupcake. Amazing when eaten just a little bit warm. Of course then you risk the icing melting, but it really isn’t that bad now is it?