We haven’t posted in a while but these cupcakes needed to be shared. Because these aren’t any ‘ol cupcakes. They conceal a little something special. One bite of these cupcakes and you’ll be hooked.
Chocolate Cadbury Cupcakes
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 oz. bittersweet chocolate, chopped
- 2 tbs unsalted butter, room temperature
- 1/4 cup unsweetened cocoa
- 1/2 cup boiling water
- 1 tsp vanilla
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- 2 dozen mini-Cadbury Creme eggs
- Whipped chocolate frosting
Once Easter candy went on sale, our friend, Jared, was nice enough to snag two dozen of the miniature Cadbury Creme eggs with a slight stipulation: we get the eggs and he gets cupcakes. Win-win situation.
Nothing different here – just like normal cupcakes. Preheat the oven to 350. Sift the flour, both sugars, baking soda, and salt together, then set aside. In a large bowl, throw in the chocolate, butter, and cocoa and pour the boiling water over it. Let it sit for two minutes and then stir until smooth. The vanilla, sour cream, buttermilk, and eggs are now mixed in. Stir the dry ingredients into the wet ingredients.
And then the magic happens. We did some research and found that freezing the eggs beforehand works best. Otherwise, they tend to melt into the cupcake. We also wanted to try at least one with a large Cadbury Creme egg. The large egg was just too much. Sometimes less is more. Bake for 15-18 minutes, let them cool, and then frost.
First bite. Spot on.
Good thing Jared paid for the eggs because he ate four in one sitting… and we ate two while taking the pictures…. All 24 of them were gone within 24 hours… You do the math.