Bake a frozen chocolate egg inside a chocolate cupcake topped with vanilla buttercream and you may just have Easter heaven. Surprisingly easy and with a hidden surprise!
Prep time: 20 mins
Bake time: 15 mins
Total time: 35- 40 mins
For the cupcakes
12 Cadburys Cream Eggs
115g Risen Super White Spelt Flour
175g unsalted butter
160g caster sugar
40g cocoa powder
10mll boiling water
1 tsp baking powder
For the buttercream
350g icing sugar
175g unsalted butter, room temp
1 tsp of flavouring (your choice)
Preheat the oven to 180C and line a muffin tin with paper cases.
Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. If you need more water, add it in tablespoons.
Cream the butter and sugar together, then mix in the eggs. Add the flour in gradually and then finally the cocoa paste. Whisk for a few minutes with a hand mixer to incorporate some air.
Fill the muffin cases to about 2/3rds and place a Cadburys Cream Egg, thick side down, in the middle. Top the up with enough cake batter to cover.
Bake in the oven for 20 minutes and allow to cool fully on a rack.
Whilst the cupcakes are baking, make the buttercream by mixing the butter and sugar in a stand mixer with the paddle attachment. Add the flavouring and colouring of your choice.
Top the cupcakes with the buttercream and enjoy.