Cadbury Cream Filled Cupcakes
Cadbury Cream Filled Cupcakes | When you take your favorite Easter candy and make it into a cupcake complete with a fondant cream filling you know you have a winner.
Now you can enjoy your favorite candy year round with these incredibly delicious cupcakes. To create these Easter Treats I started with my favorite Devil’s Food Cupcake Recipe, hollowed out the center and filled the cupcakes with fondant cream. I even colored some of the cream yellow to represent the yolk like what’s inside a Cadbury Egg. Then I topped them with a fluffy creamy frosting.
Hollow out some of the cupcake.
Add a dollop of the white fondant.
For added fun add a smaller portion of some of the white fondant colored yellow to look like an egg.
Top with removed cupcake and frost.
Cadbury Cream Filled Cupcakes
Ingredients
For the Devil's Food Cupcakes:
- 3/4 cup unsweetened Dutch process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/4 teaspoons salt
- 1-1/2 cups unsalted butter
- 2-1/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
For the Fondant Cream Filling:
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups confectioners' sugar
For the Frosting:
- 3 cups confectioners' sugar
- 2 cups unsalted butter
- 4 tablespoons reserved fondant cream filling
- 1/4 teaspoon of salt
- 2 teaspoons vanilla extract
Instructions
For the Devil's Food Cupcakes:
- Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.
- Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
- Remove from heat, and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Add vanilla, then cocoa mixture, and beat until combined.
- Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Fill cupcake liners 2/3 full.
- Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely.
- Cut a hole out of the middle of each cupcake (being careful not to cut too deep).
- Place a small dollop of the white fondant in the hole, top it with a little bit of the yellow and add the top with some of the removed cake.
- Pipe the frosting onto the cupcakes, covering the filling in the center.
For the Fondant Cream Filling:
- In a mixing bowl, beat together the corn syrup and butter until smooth.
- Beat in the vanilla, salt and confectioners' sugar.
- RESERVE FOUR TABLESPOONS OF THE CREAM FOR THE FROSTING
- For a true cream egg look, color some of the cream yellow.
For the Frosting:
- In a large mixing bowl beat together the sugar, butter, fondant cream, salt and vanilla until light and fluffy.
Optional: add a few drops of yellow to slightly color the frosting.
MORE CUPCAKE RECIPES
LEMON CLOUD CUPCAKES 2. CINNAMON ROLL CUPCAKES 3. ROOT BEER FLOAT CUPCAKES
Those cupcakes look so pretty, almost too pretty to eat. I could stare at them all day. But then again, it has chocolate so I’m sure to end up devouring them.
Lol Joshua…..I totally know what you mean! 🙂
What is the metal ring in the pic that you used to make the hole in the center & where can I get one?
Hi Brenda, That’s a cookie cutter. 🙂