Easter Cupcake Recipes
I have been checking through my Easter cupcake recipes to decide which cupcakes I will be making this year. When I found this recipe I remembered how much my family loved the caramel filled Easter egg cooked into the middle of the cupcakes.
Both the big and little kids loved these.
If I make really large cupcakes the mixture would be enough for 12 cupcakes but I made 24 cupcakes out of the slightly smaller trays.
3-1/2oz (100g) butter, chopped
1 cup granulated (caster) sugar
1/2 cup water
1/4 cup cocoa powder
1 cup ground almonds (almond meal)
1 cup self-raising flour
caramel filled Easter eggs
Preheat oven to 350F (180C).
Line cupcake tray with cupcake papers.
Place butter, sugar, water and cocoa powder into a medium saucepan and stir over a low heat until the sugar has dissolved and the mixture is smooth.
Remove from heat and leave to cool for 15 minutes.
Add lightly beaten eggs, one at a time.
Fold in almonds and sifted flour and gently stir until well combined.
Remove the foil wrapping from the Easter eggs and place one in each cupcake paper. Spoon cupcake mixture into trays.
Bake for 20-25 minutes or until firm to the touch.
Cool cakes on rack for 10 minutes before turning onto a wire rack to cool completely.
Frost with chocolate buttercream, chocolate ganache or sprinkle with sifted confectioners sugar.
Thanks very much for sending in your Easter cupcake recipe.
Like you I have a few Easter cupcake recipes and can't decide which of the chocolate cupcakes to make this year. Your recipe has just made the decision for me.
Everyone loves biting into a cupcake to find a surprise center and the caramel filled eggs sound like the perfect and easy answer. Easy because most surprise centers involve piping a filling into a cooled cupcake.
Any frosting would be suitable for these chocolate cupcakes. For the real chocoholics the cupcakes can be topped with chocolate frosting and then sprinkled with grated chocolate, chocolate curls, or chocolate sprinkles.
Thanks again for sharing.