This easter I decided to experiment.

Mum used to make these really awesome muffins that had a little caramellow easter eggs in them. So I thought about recreating/resurrecting the idea and putting my own twist on them – that meant cupcakes, because I love cupcakes!

I also saw this blog right here using normal creme eggs, so naturally I had to try that too.

I’m also trying something new in the way of my baking posts – I have a new camera so wanted to try it out and do a step by step instruction thingy like you see on some blogs.

Ingredients


Cakes
60g dark cooking chocolate
2/3 cup of water
90g butter, softened
1 cup of brown sugar, well packed
2/3 cup of self-raising flour
2 Tablespoons of cocoa
1/3 of a cup of almond meal

caramellow eggs or creme eggs

Icing
100g white cooking chocolate
2 Tablespoons thickened cream
[This is a ganache. Just mix the two together in a saucepan on a low heat until smooth. Then place in the fridge until spreadable. You could also use a butter creme icing, or just whatever you normally used to decorate cupcakes. Although with these ones, the plainer the better, because they do already have the pupil largening effect before any icing is added.]

Topping
Whatever you can find. I used another caramellow egg on top and some chocolate sprinkles, but I also had some of those sliver cashues and Mini Mouse sprinkles, which I never got round to using.

Instructions

Mix the 60g of dark cooking chocolate and water in a saucepan over a low heat until smooth.

Beat the softened butter and sugar together until smooth and add the two eggs.

Sift the self-raising flour and cocoa into the mixture. Add the almond meal and the chocolate mixture. Stir to combine.

Place patty pans in muffin tray. Evenly separate the mixture into the cupcake pans.

Place an egg in each patty pan. I made sure that the egg was covered, so that it wouldn’t burn. But try not to push it right to the bottom of the cupcake, because I found that they ended up melting and goo kind of went everywhere. If there had have been a bit more batter underneath the egg, it wouldn’t have esploded as much.

Bake at 170º/150º fan-forced for 25 minutes.

Decorate!

Inside the deliciousness:

Yes, the egg kind of collapsed. I had visions of prettier things. They still tasted damn fine! As I said, if I were to try them again, which may well happen, I wouldn’t push the eggs in to the batter so far, I would try and make sure they were encased. The entire reason I pushed them down was so they wouldn’t get burnt, but the cake mixture will rise, surely preventing that.

Hey, I’m a paranoid baker. I like it to always be perfect, even when it still turns into a bit of disaster.

It was an interesting experiment, of which the end product produced something similar to a crack high.