Spring is in full swing, and with it comes the delightful arrival of the Easter bunny. This enchanting creature carries with it an assortment of splendid Cadbury eggs, each one brimming with delectable gooey cream. It’s fortunate that these delectable delights grace us solely once a year, for if they were available year-round, I fear I would succumb to their irresistible allure and indulge myself indefinitely.

Given the limited time we have to revel in these Easter treasures, I took it upon myself to craft a unique cupcake recipe that showcases their splendor. Picture this: delectably moist chocolate cupcakes, their surfaces adorned with swirls of velvety white and sunny yellow buttercream frosting, crowned by a miniature Cadbury egg that serves as a crowning jewel.

However, the true astonishment lies hidden within, for concealed within the very heart of each cupcake lies a second egg, waiting patiently to reveal its creamy secrets. Thus, when you take a bite into these tantalizing treats, the rich cream filling gracefully bursts forth, caressing your taste buds with its irresistible decadence.

To make them even more special, you can cut some of the eggs that adorn the cake in half, so you can see the tempting golden contents in all their glory. It’s spring, so let it all hang out!

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Cadbury Egg Cupcakes

1. Preheat your oven to 375°F. Line your cupcake liners with cupcake liners and set aside.
2. Mix the cocoa powder into the boiling water, let it steep for 2 minutes.
3. In a medium bowl, whisk together the flour, sugar, and salt, set aside.
4. In a large bowl, whisk together the egg, oil, and buttermilk. Stir the flour mixture into the egg mixture.
5. Pour the minute cocoa powder into the batter and stir until just combined.
6. Fill cupcake liners until half full; the dough will be on the thin side. Unwrap the Cadbury eggs and insert one egg into the center of each cupcake.
7. Bake at 375°F for 5 minutes, then turn the oven down to 350°F for 12-15 minutes, until a toothpick can be inserted into the center of a cupcake and it comes out clean.
8. Let the cupcakes cool while you prepare the buttercream.

Cream:

1. In the bowl of your mixer, combine the butter and shortening on medium speed until well combined.
2. Reduce speed to low and slowly add powdered sugar.
3. Once all the sugar has been incorporated, add the vanilla and 1 tablespoon of the hot water. If it’s still too thick, add the second half of the hot water.
4. Turn mixer to high speed and beat buttercream for 5 minutes until light and fluffy.
5. Divide the frosting in half and color one half golden yellow.

Assembly:

1. Pipe a large star tip into a piping bag. Fill one side of the bag with the yellow buttercream, then fill the other side with the white buttercream so that when you squeeze the bag, you get both colors at the same time.
2. Swirl the buttercream into each cupcake.
3. Top each cupcake with a mini cream egg. To split some of the eggs to be cracked, run a sharp knife under hot water, dry it, then cut the egg in half, then place the two halves on top of the cupcake.