Limited Engagement

I was debating on what dessert to make to bring over to my in-laws for Easter. I went back and forth between pies and cakes, cookies, various fruits and creams and fillings danced in my head until I felt like I was in sugar shock just looking at the mounting grocery list. I checked my Google Reader one last time before heading off to the store, and ended up crossing everything off the list and getting only what was needed to make these cupcakes, which I saw at Culinary Concoctions by Peabody (and please check this post there to see what else she did with Cadbury eggs). They just struck me as the best choice. Cadbury Creme eggs are so delicious, so whimsical, and so available only at Easter that how could I not make these?

I'll be the first to admit, mine did not come out nearly as beautifully as hers, but they did taste delicious nonetheless. If I get the chance to make them again, I will certainly try the devil's food cake recipe provided (I used Hershey's Perfectly Chocolate Cake recipe for the cake part of these), and I will certainly add the ganache filing made with the shells of the Cadbury Creme egg. These were pretty sweet, without the filling, and if not, there's still the chocolate shell from the scooped-out egg to devour. Scooping out 20 eggs was no small task, but oh so worth it in the end.

Cadbury Creme Egg Cupcakes

frosting recipe from Culinary Concoctions by Peabody

cake recipe from Hershey's

makes 24 cupcakes

Ingredients:

for the cake:

2 C. sugar

1 3/4 C. flour

3/4 C. cocoa powder

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 C. milk

1/2 C. vegetable oil

2 tsp. vanilla extract

1 C. boiling water

for the frosting:

centers from 20 Cadbury Creme Eggs (save the chocolate shells)

1 C. butter, at room temperature

6 to 8 C. powdered sugar

1 Tbs. vanilla extract

milk, to thin frosting if needed

Directions:

Heat oven to 350 degrees. Line 24 muffin tin cavities with paper liners.

Stir together sugar, flour, cocoa, baking soda, baking powder, salt, and cocoa in a large bowl.

Add eggs, oil, milk, and vanilla.

Beat on medium speed with a mixer for 2 minutes.

Add boiling water (batter will be thin) and stir.

Pour batter into prepared muffin tins, filling each cavity 2/3 full.

Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean.

To prepare the frosting, place butter in a large mixing bowl.

Add 4 C. of the powdered sugar and beat until smooth and creamy, 3 to 5 minutes.

Add the creme centers and beat to combine.

Add remaining powdered sugar, 1 cup at a time, until icing reaches spreadable consistency. You can add milk to thin it if needed.

Pipe frosting onto cooled cupcake. Top with chocolate shell.