Devil's chocolate cupcakes with a fun surprise - a Cadbury creme egg middle! The perfect Easter treat!


  • 40 g cocoa powder
  • 1/2 tsp coffee granules
  • 180 ml boiling water
  • 130 g plain flour
  • 3/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 85 g butter soft
  • 150 g soft light brown sugar
  • 1 large egg And one large egg yolk beaten
  • 1 tsp vanilla extract
  • Vanilla buttercream
  • 300 g icing sugar
  • 150 g soft unsalted butter
  • 1/2 vanilla extract
  • One tablespoon milk
  • Golden yellow food colour gel
  • 3 packets Cadbury mini creme eggs


  1. Preheat the oven to 180C/160Fan/350F. Line a 12 hole cupcake pan with liners.
  2. Place the cocoa powder and coffee in a medium bowl. Pour over the boiling water and whisk until smooth.
  3. Place the flour, bicarbonate of soda and salt in a small bowl and stir together. Place the butter in a large bowl, add the brown sugar and beat until the mixture is very light and fluffy.Add the egg, egg yolk and vanilla and beat until the mixture is smooth. Add the cocoa mixture and mix until smooth.
  4. Using a metal spoon, fold in the flour. The mixture will be pretty runny so don’t be alarmed.Pour this chocolate batter evenly into the liners (I pour the batter into a large jug – it’s much easier with runny mixtures) I pour 60ml of batter into each one (using a 1/4 cup measure)Bake for 18-22 minutes or until the cakes are risen and they spring back when lightly pressed. Transfer the cakes to a wire rack and leave to cool. While the cupcakes are cooling, make the buttercream.
  5. Full instructions visit @somethingsweetsomethingsavoury

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