My family LOVES homemade dark chocolate cupcakes, and they LOVE Cadbury Creme Eggs! I've seen several recipes that incorporate the delicious Cadbury Creme Eggs into them, but usually involves stirring the unwrapped eggs into the batter (brownies) or painstakingly unwrapping the eggs, gently splitting them open, and scooping out the inside to melt and add. Yuck - not for me!
I was really looking for a way to preserve the entire egg in its' entirety - and this fabulous dark chocolate cupcake is exactly what I wanted!
The hardest part of eating a Cadbury Cream Egg is NOT having them melt and run onto your hands while eating - this seems to happen with equal regularity not only with the little ones, but the older ones around here as well! And the cupcake creates the perfect solution to this problem! Unwrap the cupcake, and then munch, bite and lick to your heart's content on the Cadbury Creme Egg - no mess and you can take all the time in the world!
This is my FAVORITE dark chocolate cupcake recipe - it takes a few minutes longer to whip together, but it is well worth the time and effort! These are rich, and luscious, and oh so chocolatey!
Once the cupcakes are completely cool, I use my cupcake corer to remove the middle of the cupcake - you could use a sharp knife and carve out the middle if that works better for you. Unwrap the Cadbury Creme Egg and place it in the middle, run a quick ribbon of Buttercream Frosting around the edges, and top with some springtime-colored sprinkles. Instant party!
And if the Cadbury Creme Eggs become available at any other time of the year, these do look a bit like Brown Eyed Susans, don't you think?
Hope that you enjoy eating these as much as my group does!