I did some belated Easter baking a few weeks ago and tried out the new baking trend- cooking Easter eggs in the batter. Amazing is an understatement.
I really wanted to try out caramel filled eggs in vanilla batter but because I wasn't feeling well enough to go and get some, the only flavour left after Easter was peppermint- the perfect match for a chocolate cupcake!
Cooking Easter eggs inside the cupcakes is really simple. All you need to do is pop one egg into each cupcake before putting them in the oven. When they are ready to come out, you can wow your guests with a surprise centre.
If you let them cool to room temperature, you'll have a gooey center. If you store them in the fridge, the eggs will harden and you will have a solid egg to bite into. Either option is equally pleasant, it just comes down to personal preference.
I think this new baking trend is genius, and it's a great way to use up left over Easter eggs. Cooking chocolate in the center of cupcakes is the perfect way to make sure that they turn out moist.
The recipe for these chocolate cupcakes comes from the Glorious Treats blog. I highly recommend it- they are the most decadent, divine, magical melt in your mouth cupcakes. I've never tasted better. This is where my inspiration for these cupcakes came from. Follow the instructions just for the perfect chocolate cupcakes only, and don't forget to add your chocolate peppermint filled eggs at the end.
For the chocolate butter cream frosting:
125g butter, softened
1 1/2 cups icing sugar
2 tablespoons milk
2 tablespoons cocoa powder
Beat butter in a small bowl with an electric mixer until it is as white as possible. Then beat in the sifted icing sugar along with the cocoa, and milk in two separate batches. Pipe swirls onto cupcakes and dust with cocoa.
**Cupcake cases are by Robert Gordon