Cadbury Creme Egg cupcakes... enough said

Photo Credit: Sarah Lindig

 We all have our food weaknesses — those yummy treats that make our mouths water instantly just at the thought of them.
For me, it’s all things sugary sweet. I can pass on the basket of bread, skip the chips, say no to just about any junk food, but dessert is always a temptation I struggle to resist. And there are two occasions during the year that really get me: Halloween and Easter. I make the excuse that my favorite candies during these holidays are seasonal, so they’re only available for a few weeks. That means the indulgence is justified, right?
During Halloween I’m a sucker for Brach’s Mellowcreme Pumpkins. But around Easter — oh, glorious Easter — it’s all about Cadbury Creme Eggs! I wasn’t just excited, I was positively giddy when I spotted the first Cadbury eggs of the season in a gas station on South Congress a few weeks ago. So, in honor of the diabetic coma I will surely find myself in by Easter Sunday (April 8), here is a recipe to make those fondant-filled Cadbury Creme Eggs even more decadent.

3 ounces bittersweet chocolate, chopped
1/3 cup cocoa powder
3/4 cup hot coffee (you can use instant coffee)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup unsalted butter
1 1/4 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
2 teaspoon white vinegar
1/2 cup sour cream, room temperature
14 Cadbury Creme Eggs

8 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream

Chocolate Cream Cheese Frosting
14 ounces bittersweet chocolate, chopped
16 ounces cream cheese
3/4 cup unsalted butter
6 Tablespoons cocoa powder
6-7cups confectioners’ sugar, sifted
Pinch of coarse salt
14 marshmallow Peeps


1. Preheat the oven to 350 degrees. Prepare a muffin tin with liners. The recipe yields about 14 large cupcakes, so you may want to use a jumbo muffin tin to avoid overflow in the oven.
2. Prepare the coffee.
3. In a medium bowl, whisk together the chocolate, cocoa powder and hot coffee until the mixture is smooth. Place it in the refrigerator until cooled, about 20 minutes.
4. In a medium bowl whisk the flour, baking soda and salt. Set aside.
5. In a saucepan over medium heat whisk the butter and sugar until butter is melted and the mixture is well combined.
6. Transfer the butter-sugar mixture to a large bowl and beat with an electric mixer until slightly cooled, about three to five minutes.
7. Add in the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl as you go to make sure all the ingredients are blended.
8. Remove the chocolate mixture from the fridge and add it in along with the vanilla and vinegar.
9. On low speed, add in the flour mixture in two parts alternating with the sour cream. Beat until just combined.
10. Distribute the batter in the muffin tin so each cup is about 3/4 full. Place a Cadbury Creme Egg in each, and cover with one or two additional spoonfuls of batter.
11. Bake for about 18-20 minutes, rotating the pan halfway after the first 10 minutes. Remove when a toothpick comes out clean. Tip: don’t insert directly into the center of the cupcake or you’ll hit the creme egg instead of the cake.
12. Allow the cupcakes to cool in the pan for the first five to seven minutes then transfer to a wire rack until completely cooled.

1. In a saucepan over medium heat, bring the heavy cream to a simmering boil.
2. In a medium bowl pour the heated cream over the chocolate, let stand for one to two minutes.
3. Whisk until blended and smooth.
4. Place in fridge until thickened and cool, whisking every five to 10 minutes.
5. Spread over the tops of the cooled cupcakes.

Chocolate Cream Cheese Frosting
1. In a double boiler or in a heat-proof bowl over a saucepan of boiling water, melt the chocolate. Set aside to cool until just barely warm.
2. In a large bowl mix together the cream cheese and the butter with an electric mixer on medium-high speed until pale and fluffy, about three to four minutes.
3. Reduce the speed and slowly add in the cocoa powder and salt.
4. Add in the first 4 cups of confectioners’ sugar and then adjust to taste a half-cup at a time.
5. Beat in the cooled chocolate until icing reaches desired consistency and texture. If the frosting is too thick, add a tablespoon of milk. Add additional confectioners’ sugar to thicken it. Tip: The more sugar you use, the less cream cheese you will taste.
6. Frost each cupcake generously. If you have leftover ganache you can drizzle it over the top of the frosting. Decorate each cupcake with the marshmallow Peeps. Add sprinkles or sugar decorations to make them extra festive.