I have a confession – I have NEVER eaten a Cadbury Egg! Stop freaking out – it’s not the end of the world.
It’s the look of them, that white inside with a yellow center – I can’t get past the look of a real and RAW egg. I just can’t even bring myself to try them.
My husband, on the other hand, is convinced that when he arrives in heaven , he will have them in abundance and that this Ooey Gooey Easter Goodness I am writing about will be served to him no less than once a day.
Cupcake on steroids that’s how I would describe this. It is not for the novice half-hearted dessert eaters. This big boy is for the really committed sugar addicts.
I first made these a few years ago BEFORE I had children and when my Pinterest boards were full of ideas that I actually tried instead of a “Yeah Right” comedy board full of outlandish things I will never ever find time to do unless I just give up sleep completely. The amazing thing is I continue to pin to it as if I am in some type of DIY denial.
Since that first time, my husband has asked for these cupcakes each and every year under claims that his co-workers really wanted some. So this year I made them again because he needs to be the center of my efforts every once in a while and not feel like he is the third one in line for my efforts behind our two sons and because I know that all things sweet are his love language.
To give credit where credit is due – this idea was originally featured over at Pizzazzerie and I used her recipe. Hers are much prettier than mine but I don’t think my husband really cared if the icing color added a nice accent to “too cute” cupcake holders. In fact I could have just popped them straight from the oven into his mouth and sprayed icing in with it and that would have been just fine and saved him the effort of unwrapping them. There was a time when my Type A syndrome would have kicked in and I would have had to make them as cute as possible but that disease has been healed a great deal by the existence of a toddler. I have learned to embrace craft mediocrity.
You can find the full recipe at the bottom of this post, but first I will walk you through the steps with pictures – because seeing is believing and I am a very visual person. I need to SEE what I need to do before I do it. The pictures always reassure me I am doing something right.
Disclaimer: These decadent creations are time consuming as both the cupcake and icing are made from scratch and they are pricy little things since each one contains a full size Cadbury Egg.
FIRST things first – freeze your Cadbury eggs. I don’t know how long is long enough but I froze mine overnight. Now here is a great opportunity to learn from my mistake – I just threw the eggs in the freezer, wrapper, box and all…. well actually hubby did that while I was busy doing something else and yelled down from upstairs to please put the *&^* Cadbury eggs in the freezer because I had forgotten. Hey, I said I baked from scratch for him, I made no claims that I did it with a cheerful heart. I believe any time you can use the phrase “from scratch” the mere fact that you did it is a plenty!
I would suggest that you unwrap the eggs before you place them in the freezer. I had a time getting the foil off once they were frozen and had to carve some of it off with a knife.
Preheat your oven to 350 degrees F. While things are heating up, combine the ingredients for your cake.
Some thoughts on ingredients:
1. In my humble opinion, if you are going to make something this rich and this loaded with chocolate goodness you should go ahead and take it over the top. So when the recipe called for cocoa powder, I didn’t stop there, I pulled out the “big guns” and went with the holy grail of chocolates: Ghiradelli!
When I lived in California I lived near a Ghiradelli meca of goodness and they simply are the best in chocolates! Don’t even get me started on the huge bowls of vanilla ice cream smothered in that hot, rich chocolate syrup that they served every day. I may need a moment here…..
2. The egg issue: I have already admitted to having a “thing” about the image of a raw egg. My mom has forever warned of eating the forbidden part of the egg. I have believed all my life that very bad things would happen if you did not remove the little white stringy things from the eggs before using them. What white stringy things you may ask; well take a look for yourself, they hang off the yolk like little tails:
When I started writing this post, I decided I should check it out for myself. Responsible reporting and all that, I don’t want to pass any misguided hatred of these little white stringy things on to you if it is unwarranted. Word to the wise, don’t read about the anatomy of eggs if you ever want to eat them again. I firmly believe the words sperm and membrane should be used when describing something I eat.
I did some checking into this, turns out the little white thing has a name – Chalaza and the Chalaza Chalazae- they are on opposite ends of the yolk and keep it centered. The more prominent the Chalaza, the fresher the egg. Now I am wondering if I SHOULD eat them in the hopes that enough of them will keep me centered.
Back to the task at hand – Cadbury Goodness. I gathered all my cake ingredients: flour, sugar, butter, Ghiradelli cocoa powder, Jell-O fudge mix, water, salt, vanilla, milk, baking soda and baking powder – only to have a “scratch your head” moment – I opened by cabinet to find this:
I never have to buy baking powder again! Why in the world do I have 3 containers of baking powders in my cabinet? I will never ever bake enough to use all three containers!
Once I carefully measured all of my ingredients – and by carefully I mean I wasn’t at all worried if things were a little under or a little over – I told you that Type A disease was getting better. Then I mixed for 67 seconds just because the recipe said 60 and I like living dangerously and breaking rules.
The result is a thick gooey chocolate temptation that you want to spoon into your mouth rather than into cupcake holders – go ahead, I won’t tell if you have a taste – just this once, raw eggs and all. (I’m still here and I licked plenty of beaters growing up!)
Do NOT lick your computer screen! Here’s what it looked like after 67 seconds:
Put the cute or plain cupcakes liners in your cupcake pan and start filling them up with the mix. First place a thin layer of batter on the bottom of the cupcake liners (about 1/4 full) – you want this layer to be thick enough that the Cadbury Egg will rest on it without sinking through the dough to the paper lining. You need the egg to be completely surrounded by batter so that the gooeyness stays inside.
Place a Cadbury Egg in each liner, star side up. I pushed mine down into the batter some.
The eggs in this first batch are actually a little higher than you want them – so on the second batch I put a little less batter on the bottom layer and they looked better once baked.
Top eggs with more batter – the recipe says 1 to 2 teaspoons more for those of you that are strict recipe followers – I just eyeballed it until they were completely covered.
Pop them in the oven for 20 -22 minutes. After 20 minutes, test them to see if they are done by placing a toothpick in the side of the cupcake – use the side since the Cadbury Egg is in the middle and it will remain gooey. For the beginners: if the toothpick is clean, they are done. If you are on the side of the egg and it is still gooey, they need to cook longer.
Remove them from the oven and let cool.
It’s okay if they crack on the top. That is just that gooey goodness popping through – like me, it can’t be contained. You’re gonna cover them with icing anyway so don’t worry if they aren’t perfect on top.
While the cupcakes are baking you can start on the icing. Your butter will need to be room temperature – plan that in advance. I did not so I popped mine in the microwave for 20 seconds to get it the consistency of room temperature butter – sometimes you just have to improvise.
Beat the butter until creamy and then add powdered sugar one cup at the time.The recipe calls for 5-6 cups of powdered sugar. I had 1 bag and since I rarely bake anything that does not require at least one trip to the store by my husband mid-bake, I was determined not to send him for this project. That one bag yielded 5 cups for me and it was enough to make the icing the consistency I wanted it. If you are going to pipe it onto your cupcake in some fancy smancy design then you may need 2 bags so you can get that 6th cup for thickness.
Friendly Reminder: after you dump in the powdered sugar, be sure to start your mixer on low so as to avoid the white powdery stuff flying into the air and all over your kitchen. (I may or may not have made this mistake because I was trying to do too many things at one time in a hurry.)
Once the cupcakes have cooled completely, ice them. You can either slap it on there like I did or you can put it in an icing bag with tips,etc and pile on the cuteness with swirls and sprinkles. Like I said, I went for the easy!
They weren’t the prettiest cupcakes I have ever made, but according to all that tried them, they were certainly tasty!
Enjoy and keep strutting!
- 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour)
- 1 2/3 cups sugar
- 3/4 cup butter, softened
- 2/3 cup cocoa powder
- 1 package Jell-O instant pudding in Chocolate Fudge (3.4 oz)
- 1 1/4 cup water
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 24 Cadbury Eggs (frozen)
- 1 1/2 cups unsalted butter, room temperature
- 5-6 cups powdered sugar (more to thicken)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-3 tablespoons milk
- Preheat oven to 350 degrees F.
- Combine together cake ingredients and beat for 60 seconds on medium-high with electric mixer until fully mixed.
- Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg (thick side first) down inside batter.
- Top eggs with another 1-2 teaspoons batter.
- Bake for 18-20 minutes (test for doneness by inserting a toothpick on the side of the cupcake, since the Cadbury Eggs are in the center).
- Beat room temperature butter until creamy. Add in powdered sugar 1 cup at a time.
- Beat in extracts, salt, and milk.
- Add more powdered sugar or milk until desired consistency (thick enough to pipe on cupcakes).
- Top cupcakes with frosting