One of my favorite Easter candies is Cadbury Eggs. I like the cream eggs, the caramel eggs, the chocolate creame eggs…..yeah…I like them all and so does Alex. 

We are also big fans of cupcakes and chocolate and all the sweet sugary goodness they entail.

So you can imagine how much our mouths water at the thought of a Cadbury Egg Cupcake.  

Yes, a chocolate cupcake with a delicious Cadbury Egg inside.

OMG!

Now doesn’t that look AMAZING?

If you want to make these deliciously sweet treats, here’s what you need and how to do it!

Chocolate Cupcakes

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 eggs, room temp
1 Tbs vanilla extract
1 cup chocolate chips
2 cups flour
1 Tsp baking powder
1/4 Tbs salt
3/4 cup cocoa powder
1/4 cup milk, whole

Chocolate Ganache

1/4 cup heavy cream
1 1/4 cup chocolate chips

Chocolate Buttercream Frosting

1 cup unsalted butter, softened
1 cup or cocoa powder
3 cups powdered sugar
3/4 cups heavy cream

Directions

Preheat the oven to 350 degrees F.

Prepare a cupcake tin with paper liners

In a microwave safe bowl, melt semi-sweet chocolate chips and 2 tablespoons of milk for about 1 minute, stirring half way. Stir until chocolate chips are melted. Set to the side

Cream the softened butter and sugar until light and fluffy.

Now add the eggs and vanilla, and beat until combined.

Take the cooled melted chocolate and add to the creamed butter

Begin to whisk the dry ingredients in a separate bowl, flour, baking powder, salt, and chocolate cocoa.

Add the dry mix into the wet ingredients slowly alternating with adding the milk while mixing with a hand or standing mixer.

Scoop batter into prepared cupcake tin, filling a little up to 3/4 of the way

Take your Cadbury eggs and place them in the center pushing it downs the cake mix covers it

Bake for 23-26 minutes, checking doneness by testing with a toothpick should be cake free

Allow to cool for 1 minute in the pan, then transfer to a cooling rack.
Chocolate Ganache
In a microwave safe bowl, melt the chocolate chips with the heavy cream for about 1 minute, stirring half way.

Stir until smooth and all chocolate chips have melted.

Dip the cupcake in the bowl of ganache lightly twisting in motion to cover the whole area .

Allow the cupcakes to cool before frosting.

Chocolate Buttercream
Beat the softened butter on its own until smooth.

Add coca chocolate and powdered sugar alternately with heavy cream until a smooth, thick texture.

If frosting is too thick, add more heavy cream, if too thin, add more powdered sugar.

Use a piping bag fitted with a medium sized tip of your choice to frost, or cut the corner off a gallon size zip-top bag filled with the frosting.

To frost like a pro…

Place the cupcake on a flat surface in front of you. Grasp the pastry bag from the top pushing the frosting down as you slide your hand down the pastry bag. Once you start to see frosting come out of the dip twist the top of the pastry bag tight. Use a clip or a rubber band to secure the bag.

Now begin to frost the cupcake going around in one smooth motion do not stop!

Once you have completed the first circle begin the second one onto the first one as shown below.

Continue this process until you have covered the whole area. Now make a small peak at the top similar to how you would serve frozen yogurt a wee little twist and bam there it is a perfect frosted cupcake like a pro!

Drizzle with fudge or caramel, you can also sprinkle with chocolate sprinkles or even more chocolate chips. The more the better!