Cadbury Creme Egg cupcakes. Orange flavoured cupcakes topped with a twisted chocolate and orange frosting and a Cadbury Creme Egg.
Cadbury Creme Egg cupcakes, the perfect Easter treat! Moist orange flavour cupcakes topped with a swirl of orange white chocolate frosting and dark chocolate ganache. Lovingly finished off with half a Cadbury Creme Egg.
Who else loves a Cadbury Creme Egg? I usually wait in anticipation for their arrival all year then scoff down several in one go. Of course I then don’t want to see another for a very long time, usually until the following March when I forget all about last year and precede to scoff down a load more. Rinse and repeat for the last 20 years. I have a love hate relationship with them because I love to eat them but hate that I eat too many and make myself sick.
These delicious cupcakes start off as a beautifully moist orange flavoured cupcake. We then top them with a twisted swirl of half white chocolate orange buttercream and half chocolate ganache. The whole thing is topped off with half a creme egg for decoration.
You can buy special piping bags to make it easy to pipe a two toned swirl. I never bother to buy them but they are available if you struggle. You can have a look at them here. I tend to find them a little useless because for the most part you have to use the special nozzle that comes with it. So that you can use your own piping bags I find it easiest to pop the piping bag into a tall glass and use a spatula to carefully fill one half of the piping bag at a time.
Cadbury Creme Egg Cupcakes
Ingredients- for the cake
- 250 g room temperature butter
- 250 g caster sugar
- 250 g self raising flour
- 4 eggs
- Finely grated zest of 1 orange
- Juice of 1/2 a large orange
- 6 Cadbury Creme Eggs
Ingredients- for the ganache
- 300 ml double cream
- 300 g dark chocolate – chopped
Ingredients- for the white chocolate orange buttercream
- 250 g unsalted butter – room temperature
- 250 g icing sugar
- 200 g white chocolate – chopped
- 1 tsp orange essence
- Orange food colouring
Method- for the cake
- Preheat your oven to 180C/fan 160C/gas 4. Line a 12 pan cupcake tin with cases.
- Using an electric mixer, beat together the sugar and the butter until pale and fluffy.
- Add in the eggs one at a time beating well in between each. I tend to add a spoonful of the flour with each egg to help it combine and not split.
- Sift in the flour and gently fold the mixture together.
- Stir in the orange juice and zest.
- Bake for between 25-35 minutes
- To check that the cakes are ready insert a clean skewer or butter knife into the centre of a cake. If the skewer comes out clean it is ready, if not just pop it back in the oven and repeat the process in 5 minutes until the skewer comes out clean.
- When the cakes are ready leave them on a wire rack to cool completely.
Method- for the ganache
- In a microwave safe bowl add the chocolate and the cream. Heat on a low power for 1 min, then heat in 30 second bursts until the chocolate is almost completely melted.
- Leave the bowl to the side for a few minutes out of the microwave until the chocolate has melted completely.
- Once the chocolate has melted vigorously whisk until the cream and the chocolate have combined and you have a smooth and glossy ganache.
- Transfer to the fridge for at least an hour to firm up.
Method – for the white chocolate orange buttercream
- Melt the chocolate in the microwave in 30 second bursts until melted. Pop the bowl to one side to cool slightly.
- Beat the butter and sugar together using an electric whisk until pale and fluffy.
- Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined.
- Add the orange essence and food colouring until you reach a vivid orange colour and beat to combine.
Method- to assemble
- Fit a piping bag fitted with a star shaped nozzle. To make the effect you need half of the piping bag to be filled with orange buttercream and the other ganache.
- I find this easier to do if I pop the piping bag into a tall glass first. Using a spatula add a dollop of ganache to half of the piping bag followed by a dollop of buttercream on the other half.
- Keep adding until the whole bag is filled.
- Pipe swirls of the combination on top of the cupcakes.
- With a sharp knife half the Creme Eggs and place a half on each cupcake.
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And there you have it, my Cadbury Creme Egg Cupcakes. A perfect Easter treat! Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post! I wanna see your bakes!