Chocolate Cadbury Egg Easter Cupcakes

Oops, I did it again. I put Cadbury Eggs in a cupcake. I just couldn’t help myself. It’s not the first time. I did it a couple of years ago for these pretty little aqua cupcakes but I decided the world needed a fully chocolate (with caramel) drizzle version that was even easier to make. Enter these Chocolate Cadbury Egg Easter Cupcakes! You can make these with a baby attached to your foot, trust me. They’re oh so decadent and the surprise inside? The yummiest! If you know someone who LOVES Cadbury Eggs, then you definitely need to tell them about these cupcakes…
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Baking Cadbury Eggs into cupcakes is really simple, but there are a few little tips I want to tell you so you won’t have any trouble and you’ll be on your way to eating these bad boys STAT! First, freeze your Cadbury Eggs beforehand. The night before or the day before (at least a couple of hours before), just pop your eggs in the freezer. Next, only fill the baking liners 1/4 full of batter. Then place each Cadbury Egg in (wide side first) and top with a tablespoon of batter (it will go over the top and down the sides). Ta-da! This will help the Cadbury Egg bake right inside and not ooze everywhere. Easy easy!

Ingredients

    1 box chocolate fudge cake mix
    1/2 cup oil
    1/2 cup hot water
    4 eggs
    1 cup sour cream
    1 package (3.4 ounces) chocolate pudding dry mix
    24 Cadbury Eggs, frozen
    1/4 cup butter, softened
    2/3 cup cocoa powder
    1/4 cup heavy cream
    2 1/2 - 3 1/2 cups powdered sugar
    1 teaspoon vanilla extract
    pinch of salt
    Caramel Sauce
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Instructions

Preheat oven to 350°F. Line muffin tin with cupcake liners.

Combine the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.

Beat with electric mixer for two minutes.

Fill each baking liner 1/4 full. Set a frozen Cadbury Egg in wide side down into the center of the liner.

Top each Cadbury Egg with a tablespoon of batter (it will fall around sides).

Bake for 12-15 minutes or until a toothpick inserted into the sides comes out clean. (Cadbury Egg will be in center).

Allow to cool.
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For frosting, cream butter and cocoa powder. Add vanilla extract. Alternate heavy cream with powdered sugar until frosting consistency reached. For thicker frosting, add more powdered sugar. For a looser frosting, add more cream (or milk).

Pipe each cupcake with frosting and drizzle with caramel sauce for a garnish.

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I hope you’ll try out these Cadbury Egg Easter Cupcakes!