I remember the days when the first cream egg of the year generated nearly the same excitement as the first mince pie of the year. It was a treasured experience having that foodgasmic taste take over my taste buds, producing the excessive levels of satisfaction that I had been waiting for for about 10/11 months. But now that's never the case because creme eggs are constantly available. Being on show twelve months a year means, to me, they have lost that Easter magic. I mean, I don't have have to buy them. I don't. Apart from on this occasion as these creme egg cupcakes were first made at the end of January. I just couldn't resist the temptation OK?! It was a one off though and I have now waited until now to make them again. As it's Easter a week on Sunday, I thought it would be only fitting to have these as my 'recipe of the week'. They are pretty darn delicious if not incredibly sickly.
To make two you will need...
- 60g butter
- 60g brown sugar
- 1 egg
- 75g wholemeal flour
- cocoa powder
- 2 creme eggs
What to do...
- Pre-heat the oven to 180
- Mix all the ingredients together- starting with butter and sugar, then egg, flour...you get the idea.
- once your chocolaty mixture is complete, put approximately two table spoons of it into the bottom of a cake case and then place your creme egg on top. It is perhaps easier if you cut one of the ends off the egg just so it's a little bit smaller, therefore making the cakes less bulky when in the oven.
- Cover the egg with more mixture and then repeat for the next cake.
- Bake in the oven for about 20 minutes.
- When done and taken out, you have two options. You can either decorate the tops (like above) with buttercream and maybe grated chocolate or, if you're feeling extra indulgent, whilst still warm you can cut it in half (so all the gooiness begins to stream out), add some whipped cream and eat it like some kind of yummy dessert.
Happy baking!
On the playlist: Vampire Weekend Diane Young; Vampire Weekend Step
