Well Easter is just a few days away now. Ryan and I don’t usually do much to celebrate it but I can’t resist all of those Easter candies that you can find in the stores so I usually buy a few bags. This year I bought those Hershey’s Extra Creamy Chocolate Eggs and somehow found a way to make them even more indulgent. ;-) I decided to put them into some vanilla cupcakes. Honestly, what is better then biting into a cupcake to reveal a yummy chocolatey center? Topped with a quick butter cream frosting and some Easter sprinkles, these will make the perfect treat for your Easter celebrations.
I have tried to do stuffed cupcakes before and had problems with the chocolate sinking to the bottom, but this time I tried something different. The trick to getting the egg into the center of the cupcake is to fill the cupcake tin like you normally would and gently press the eggs on top, but don’t completely cover them with the cupcake batter. The cupcake batter will puff up when they are cooking and will close around the chocolate so it will be in the center. Once they are done baking you may still be able to see a little bit of the chocolate, but you are covering it with frosting so no need to worry about that.
Chocolate Egg Stuffed CupcakesPrint Recipe
- 1/2 cup butter, plus 5 tablespoons butter room temperature
- 2/3 cups granulated sugar
- 2 large eggs
- 1 large egg white
- 1 1/2 cups flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract, divided
- 1/4 cup plus 5 tablespoons milk
- 12 mini chocolate eggs (I used Hershey's Extra Creamy)
- 3 cups powdered sugar
Preheat oven to 350 degrees.
Beat sugar and 1/2 cup butter until well combined. Add eggs and egg white one at a time. Add 1 teaspoon vanilla.
In another bowl sift together flour, baking powder and salt. Add 1/2 of the flour mixture to the sugar mixture. Stir in 1/4 cup milk. Add remaining flour mixture. Beat until smooth.
Place cupcake liners in a cupcake pan. Fill each liner 2/3 of the way full.
Press 1 egg into each cupcake, remember the eggs don't need to be completely covered.
Bake for 15-20 minutes or until a toothpick inserted in the cupcake comes out with just a few crumbs on it. I find that if it is too clean, my cupcakes come out dry.
To make the frosting, beat together powdered sugar and remaining butter until fluffy. Add in vanilla and milk. Beat together until stiff and spreadable
Separate into different bowls and add a few drops of different colored food coloring.
Spread frosting on cupcakes or use a piping bag.