Ingredients
For the Cake
- 1 c all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ½ c dutch blend cocoa powder
- ¼ c butter (softened at room temp)
- 1 c granulated sugar
- 2 oz milk chocolate (melted)
- 2 eggs
- 2 egg yolks
- ½ c vegetable or canola oil
- 2 tsp vanilla extract
- ⅓ c full fat sour cream
- ½ c water
For the Cadbury Creme Filling
- ½ c light corn syrup
- ¼ c butter (softened at room temp)
- 1 tsp vanilla extract
- pinch of salt (omit if using salted butter)
- 2 c powdered sugar (sifted)
- yellow food coloring
- red food coloring
For the Chocolate Ganache
- ¼ c heavy cream
- ⅔ c chopped chocolate (I used chocolate chips)
Instructions
For the Cake
- Preheat the oven to 350°. Prepare a cupcake tray with liners.
- In a large bowl, sift together the dry ingredients (flour, salt, baking soda and cocoa powder). Set aside.
- 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.
- 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.
- Next, to the butter mixture, add the oil, vanilla and sour cream. Mix to ensure that everything is totally combined.
- 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.
- Once all of the ingredients are absorbed, stop mixing. Do not overmix!
- Fill each cupcake cavity about ⅔ of the way.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- 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
- In a large bowl, combine the light corn syrup, butter, vanilla and salt. Mix well using a hand mixer until combined.
- 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.
- 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.
- Freeze the bowls of creme filling for 1 hour.
Filling the Cupcakes
- Core the cupcakes using a cupcake corer or paring knife. Be sure to save the cake toppers!
- 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.
- Pop the ball of creme into the cupcake.
- 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
- Place your chocolate in a medium bowl and set aside.
- In a glass pyrex cup, microwave the cream for about 15-30 seconds or until very hot, almost bubbling.
- Pour the cream over the chocolate and let sit for at least 3-4 minutes.
- 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.
- Spoon the ganache on top of the cupcakes.
- Allow to set.
Notes
Recipe by Owlbbaking.com
The creme filling recipe makes a lot of filling - I didn't want to cut this down too much because I wanted you to fill the cupcakes as much as you would like.
I used my extra filling to make actual eggs and dip them in chocolate to make a copycat version of the candy. It would make a great decoration to top these cupcakes!