For the Cake

1. Preheat the oven to 350°. Prepare a cupcake tray with liners.
2. In a large bowl, sift together the dry ingredients (flour, salt, baking soda and cocoa powder). Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar. Add the melted chocolate and combine. Scrape down the sides and bottom of the bowl.
4. With the mixer on low, add the eggs and egg yolks, one at a time. Be sure to fully combine after each addition. Scrape down the sides and bottom of the bowl.
5. Next, to the butter mixture, add the oil, vanilla and sour cream. Mix to ensure that everything is totally combined.
6. With the mixer on low, add ⅓ of the flour mixture. Once most of the flour mix is absorbed, add about ½ the amount of water. Combine and scrape down the sides and bottom of the bowl. Repeat again with flour, then the remaining water, then the remaining flour.
7. Once all of the ingredients are absorbed, stop mixing. Do not overmix!
8. Fill each cupcake cavity about ⅔ of the way.
9. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool in the pan for about 5 minutes before moving them onto a wire rack to finish cooling.

Making the Cadbury Creme Filling

1. In a large bowl, combine the light corn syrup, butter, vanilla and salt. Mix well using a hand mixer until combined.
2. Add 1 cup of the powdered sugar. Slowly begin to incorporate the sugar. Once that's mixed, add the remaining 1 cup of sugar. Mix well until fully combined.
3. Remove about ⅓ of the mix and put into a separate bowl. Add yellow food coloring and a touch of red. I used the end of a toothpick to add just a tiny little bit. You want the yolk color to be a deep, rich yellow with a slight orange hue.
4. Freeze the bowls of creme filling for 1 hour.

Filling the Cupcakes

1. Core the cupcakes using a cupcake corer or paring knife. Be sure to save the cake toppers!
2. Scoop out ¼ tsp of the white creme, then ¼ tsp of the yellow creme, then another ¼ tsp of the white. Sandwich the yellow creme in between the white and roll into an egg shape. You can use more filling if you want to, but I found this to be a good amount.
3. Pop the ball of creme into the cupcake.
4. Remove half of the cupcake core and use the top half to place back onto the cupcake. Give it a gentle press into the creme.

Making the Ganache

1. Place your chocolate in a medium bowl and set aside.
2. In a glass pyrex cup, microwave the cream for about 15-30 seconds or until very hot, almost bubbling.
3. Pour the cream over the chocolate and let sit for at least 3-4 minutes.
4. Stir the cream and chocolate -the chocolate should be fully melted and smooth. If not, pop the bowl into the microwave in 5 second intervals until melted.
5. Spoon the ganache on top of the cupcakes.
6. Allow to set.