I am so excited to introduce my first ever guest blogger!! Kobi is a dear friend with an incredible passion and talent for baking. What’s more, Kobi has a knack for finding some of the most fabulous recipe ideas I’ve ever seen – you should see her cookbook collection!!
Thanks for sharing this amazing recipe with us Kobi!!
I came across this recipe on one of the many baking blogs I follow and thought it sounded like the ultimate easter treat, especially for a Creme Egg lover like myself. There was no actual recipe linked to the post about them, it just said they had made chocolate cupcakes with a cream egg baked into them, and frosted with a buttercream frosting. So where do I go to find the perfect recipes for it – straight to Martha Stewart of course, the queen of cupcakes IMO. So I pulled out my much-loved copy of her Cupcakes recipe book and got together the ingredients for her One-Bowl Chocolate Cupcakes, recipe found on her fabulous website: http://www.marthastewart.com/282243/one-bowl-chocolate-cupcakes
Here’s what you need:
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
- Cadbury Creme Eggs – I used a mix of mini and full-sized eggs – you need about 18 all up
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl
2. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3. Divide batter evenly among muffin cups, filling each 2/3 full.
4. Here is where I changed the recipe to accommodate the cream eggs – I only filled the cups 1/2 full for the full sized cream eggs, and 2/3 for the mini eggs. Just pop a cream egg into each cupcake before baking and pop in the oven.
5. Bake until tops spring back when touched, about 15-20 minutes, rotating pan once if needed.
6. Transfer to a wire rack and let cool completely.
- 1 1/2 cups (3 sticks, this is about 360g) unsalted butter, room temperature
- 1 pound (4 cups) confectioners’ sugar (icing sugar), sifted
- 1/2 teaspoon pure vanilla extract
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
4. Now pipe or spread on the frosting as you like, and try not to eat too much
6. Top with a mini candy egg to decorate and enjoy.
Mmmmm, gooey Creme Egg goodness baked into a moist and delicious chocolate cupcake, topped with a fluffy vanilla buttercream – Easter Heaven!!!!!