From the outside these look like a normal cupcake. Until you bite into them and unleash the gooiest creme egg centre. I spotted a brownie version on Pinterest but thought I’d try them in cupcakes..I’ve made 18 of these for my mum to take into her work for Red Nose Day. My brother stole one and they’ve definitely got his seal of approval. Here’s how I made them.. These are pretty sickly and expensive if you use large creme eggs you can substitute for the mini creme eggs if you wish 🙂
what you will need:
Betty Crocker chocolate cake mix, 3 eggs, 6 tbsp oil, 250ml of water, creme eggs, softened butter and icing sugar.
The night before freeze the creme eggs in the freezer (that’s the magic part) Preheat the oven add the cake mix, 3 eggs, 250ml of water and 6 tbsp of oil into a bowl and whisk until the mixture is smooth. Place the cake mixture into the baking tray and nestle the creme egg in nicely and then cover with cake mix. Place them in the oven for 20 minutes and the magic begins..
Due to making 18 I found that the larger baking tray (more muffin sized than cupcake) turned out better than the little cupcake sized ones above. They’re still just as yummy but the bottom was a little soggy due to not as much mixture / room in the baking tray! Because the creme eggs are frozen prior to baking they don’t melt when they’re in the oven.. when you cut the cupcake open you should have something that looks like this..and drool.
Decorate the cupcakes with buttercream icing and little mini eggs (perfect for easter.) No one will know the gooey creme egg surprise that awaits them inside.. until they take that first bite!
So..What do you think? I think These would make a great (and yummy) easter dessert or gift! p.s Don’t forget to freeze the creme eggs the night before you bake! otherwise they’ll melt when you bake them!