Way back three Easters ago Robin and I had a great
This year, I decided to prove how far my baking skills have come over the past few years by combining all the knowledge I have acquired over time to generate the ultimate Cadbury Creme Egg Cupcake. I was going to have to dig deep going all the way back to my first ever time baking cupcakes with Jenny (which is sadly pre-blog) to achieve maximum Easter.
Cadbury Creme Egg Cupcakes Take Deux
Cake Adapted from Food.com and Previously seen Here
Ganache Adapted from The Barefoot Contessa
Time: 90 minutes
Servings: 36 cupcakes
3 cups all-purpose flour
|Yet another great culinary Rorschach Test. I see a dog dancing!|
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups milk
10 tbsp vegetable oil
2 tbsp cider vinegar
2 tbsp vanilla
16 oz cream cheese, softened
2/3 cup sugar
36 Mini Cadbury Creme Eggs, frozen
36 Crispy Cadbury Mini Eggs
12 oz semi-sweet chocolate chips
3/4 cup heavy cream
|My double boiler needs some work|
- Decide to show everyone that your Easter game is on point.
- Hate yourself for thinking that statement.
- Preheat the oven to 350 F.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Make the creamy sugar filling by beating the cream cheese until soft. Then add beat in the eggs and sugar until smooth. Set aside.
- Stir the milk, vegetable oil, cider vinegar, and vanilla together with in a stand mixer fitted with the paddle attachment at medium speed.
- Gradually add the dry ingredients to the oil mixture at low speed until just incorporated.
- Fill lined cupcake tins ~ half full with batter. Scoop ~1 tbsp of the filling on top of each, and insert a frozen mini creme egg in the center. It is extremely important that you do not overfill as the egg will displace a decent amount of batter. The overfilled ones will tend to get horrible dimples above the creme egg (which are thankfully covered up with ganache).
- Bake for 14-18 minutes (rotating once halfway through) or until the toothpick test comes back clean and the tops have set.
- Let the cupcakes cool on wire racks.
- While the cupcakes cool make the ganache by stirring the chocolate chips and heavy cream together in a double boiler until melted and smooth.
- Frost each cupcake with ganache, and top with a crispy mini egg. For best results, serve cold.
|These cupcakes already look like the most fun ever and they don't even have frosting yet!|
|Failure to properly place the egg or putting too much batter will lead to some interesting developments once the cupcakes start to cool. Fortunately, ganache will hide this.|
|Layer upon layer of pure, absurdly rich perfection. This is my favorite picture ever not involving dogs.|