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Sunday, 31 March 2013

Creme Egg Cupcakes



These cupcakes are perfect for the chocaholic in your life. Chocolate, chocolate, and more chocolate. These are only for those with a serious sweet tooth. Simple to make but who doesn't love a cake with a surprise filling?

Ingredients:
100g dark chocolate, broken into small pieces
110g unsalted butter, softened
100g caster sugar
100g light brown sugar
2 large eggs, beaten
140g plain flour
1/2 tsp baking powder
1 tsp vanilla extract
100ml buttermilk
12 creme egg minis

Icing and topping:
70g dark chocolate, broken into small pieces
90g very soft unsalted butter
250g icing sugar
1/2 tsp vanilla extract
Pinch of salt
Creme egg splats
2 tbsp cocoa powder (optional)
4 tbsp boiling water (optional)

Method:

  • Preheat your oven to gas mark 3/ 170C and line a 12 hole muffin tin with cupcake cases.
  • Place the chocolate in a heatproof bowl over simmering water to melt. Remove from the heat once it is fully melted.
  • In the meantime cream the butter and sugars in a bowl until light and fluffy.
  • Add half the eggs and mix well. Add the rest of the eggs and mix well.
  • Fold in the melted chocolate.
  • Sift in the flour and baking powder and fold in until fully incorporated. 
  • Add the buttermilk and vanilla extra and gently mix in until just incorporated.
  • Spoon the mixture into the cupcake cases. You can either fill them a quarter full, place one creme egg mini in each, and then add the rest of the mix, or fill the cases just over half full and push the creme eggs into the centre (they will naturally sink slightly so don't push them right to the bottom).
  • Bake the cakes for approximately 20 minutes. When testing if the cakes are done remember the creme egg centre which will mean a skewer inserted into the middle will always come out gooey.
  • Leave to cool on a wire rack.
  • To make the icing melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat once melted. 
  • In a large bowl cream the butter until pale and fluffy. 
  • Sift the icing sugar and beat well. 
  • Add the vanilla extract, salt, and chocolate and beat for several minutes until soft and creamy.
  • This will make quite a thick icing, most suitable for spreading on the cakes with a knife. If you want to pipe the icing on mix 2 tbsp cocoa powder and 4 tbsp boiling water in a cup and gradually add to the icing until you get a suitable consistency. Beat in well. 
  • Pipe or spread the icing on the cakes, chop up a handful of creme egg splats and sprinkle on top.


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