It finally feels like spring!
The snow is not quite gone, but less prominent and even some flowers are starting to peek out.
This is my kind of weather.
I associate spring with all kinds of good things:
The list goes on and even though it is the last week of school (aka the most stressful point in the entire year) I can still find something to enjoy.
More spring = less stress.
So, now it feels like the perfect time to share this super springy recipe for chocolate surprise cupcakes. Easter candy is no longer solely reserved for Easter time in my books.
Have I mentioned that I’m sorry I can’t stop posting about desserts? Well…there’s definitely more to come. So. Anyway.
This all started, because I saw these cupcakes with cream eggs baked into the middles on Pinterest. Everything on Pintertest looks so good, the reality? Not always so much.
Luckily, I experimented with two types of chocolates so Cadbury Cream Eggs are a no go, but Cadbury Daim, which apparently comes in bar form too, works perfectly.
It’s basically chocolate with little crunchy bits of toffee, and it holds it’s shape really well when baked.
To start you need chocolate cupcake batter, chocolate is always best.
Then you take an egg (or piece of chocolate) and push that down into the cupcake batter.
Cover. (It’s like the best secret)
Bake. You’ll never even know that chocolate was there!
Frost with swirls like flowers, and make them as pretty as can be. Multiple frosting colours is best.
Eat yourself into a sugar coma.
Go back for more.
- For the Cupcakes
- 6 tablespoons milk
- 2 eggs
- 1 tablespoon vanilla
- 1 cup and 1 tablespoon cake flour
- 3/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, at room temperature
- 1 ounce bittersweet chocolate, melted
- 12 Cadbury Daim mini eggs
- 1/2 cup vegetable shortening
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 4 cups icing sugar, sifted
- 4 tablespoons milk
- 2 tablespoons cornstarch
- food colouring
- Preheat oven to 350 degrees F. Grease, and line one muffin tin.
- In the bowl of a stand mixer, add flour, sugar, baking powder and salt and mix to combine.
- Continue mixing at slow speed and add butter. Mix until it resembles moist crumbs.
- Add the wet ingredients and beat on medium speed for about 1 minute, or until evenly combined. Stop and hand beat in the melted chocolate for 30 more seconds.
- Pour batter into the muffin tin about 1/2 full, push eggs into the middles, cover with more batter.
- Bake for 15-20 minutes
- Let cool on wire rack and then start frosting.
- In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
- In small bowl, combine milk and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy.
- Split icing into halves and add colour to one half, so that when piping a swirl effect occurs when half one colour, half white (or another colour) are placed side-by-side in the bag.