Wondering what to do with all those leftover Cadbury Eggs from Easter? Why not make made these amazing Cadbury Egg Cupcakes. The beauty of these cupcakes is you can use regular size eggs for normal size cupcakes or mini eggs for mini cupcakes.
The key to either size is FREEZING the eggs first so they don't bust and make a big mess. Trust me, it isn't fun to clean up after that mess.
For the Cupcakes:
- 2 1/4 cups all-purpose flour
- 1 2/3 cups sugar
- 3/4 cup butter, softened
- 2/3 cup cocoa powder
- 1 package Jell-O instant pudding in Chocolate Fudge (3.9 oz)
- 1 1/4 cup water
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 24 Cadbury Eggs
1) Preheat the oven to 350 degrees.
2) Mix all the cake ingredients together. I don't bother with mixing the dry and wet ingredients separately, just toss it all in the bowl and mix.
3) Fill cupcake liners 1/4-1/3 full and place a Cadbury Egg (thick side first) down inside the batter.
4) Top eggs with another 1/2-1 teaspoon of batter. Do not over fill.
5) Bake for 18-20 minutes. Do not over cook or the eggs will melt and burst. You can test to see if the cupcake is done by inserting a toothpick on the side of the cupcake, instead of in the middle
My icing is hit or miss so for these cupcakes I bought icing. If you feel like Betty Crocker and want to make your own, go for it!
For the Chicks:
1) Spread yellow icing on the top of the cupcake pretty think and smooth the top. I used Pilsbury Funfetti Yellow Vanilla icing.
2) Turn cupcake upside down and press into a shallow bowl of yellow sugar
3) Place two mini chocolate chips in for the eyes.
4) Using a very thin tip, pipe orange icing for the beak and little feet.
5) With the leftover yellow icing pipe wings on the sides.