If you are looking for a great Easter recipe to make with the kids, you can’t go past these Cadbury Creme Egg Muffins.  What makes these muffins extra special is the ‘surprise’ cadbury creme easter egg centre and this muffin recipe  is perfect for little helpers and the older kids can do a lot of the jobs by themselves – under adult supervision of course.

You will need

2½ cups of self raising flour

⅓ cup of cocoa powder

½ teaspoon of bicarbonate of soda

⅔ cup of caster sugar

1½ cups of buttermilk

1 teaspoon of vanilla essence

2 eggs

150g of melted butter – cooled.

Vanilla frosting

2 packets of mini cadbury creme eggs

Let’s put it together!

Preheat your oven to 180 degrees and line 18 cupcake holes (1½ trays) with paper cases.

Place the butter in a microwave safe bowl and cook for 30 seconds or until melted. Set aside to cool.

Sift the flour, cocoa powder and bicarbonate of soda into a bowl and add the sugar. Stir all of the ingredients together before making a well in the centre.

In a small jug, combine the buttermilk, eggs and vanilla essence before pouring them into the well made from the sifted dry ingredients.

Add the cooled melted butter and gently fold all of the ingredients together until they have just combined – the mixture should still be a little lumpy.

Spoon the cupcake mixture into the paper cases, filling each one until they are approximately ¼ full. Place one of the cadbury creme easter eggs in the centre and cover with cake mixture until the paper case is ⅔ full.

Place the cupcakes into the oven and bake for 18 – 20 minutes or until they are cooked through when tested with a skewer.

Let the cupcakes cool in the tin for five minutes before carefully transferring them to a wire rack to cool completely.

You can use any type of icing you like to cover your cupcakes, we used ready made vanilla frosting to cover these ones as it’s just so easy and tastes great!

Once the cupcakes have cooled, cover them with approximately 1 tablespoon of icing and use a spatula to cover. Place a mini cadbury creme easter egg on top of the frosted cupcake and repeat until all the cupcakes have been iced and decorated.

Enjoy!

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Mini Cadbury Creme Egg Muffins Recipe

Ingredients

• 2½ cups of self raising flour
• ⅓ cup of cocoa powder
• ½ teaspoon of bicarbonate of soda
• ⅔ cup of caster sugar
• 1½ cups of buttermilk
• 1 teaspoon of vanilla essence
• 2 eggs
• 150g of melted butter – cooled.
• Vanilla frosting
• 2 packets of mini cadbury creme eggs

Instructions

1. Preheat your oven to 180 degrees and line 18 cupcake holes (1½ trays) with paper cases.
2. Place the butter in a microwave safe bowl and cook for 30 seconds or until melted. Set aside to cool.
3. Sift the flour, cocoa powder and bicarbonate of soda into a bowl and add the sugar. Stir all of the ingredients together before making a well in the centre.
4. In a small jug, combine the buttermilk, eggs and vanilla essence before pouring them into the well made from the sifted dry ingredients.
5. Add the cooled melted butter and gently fold all of the ingredients together until they have just combined – the mixture should still be a little lumpy.
6. Spoon the cupcake mixture into the paper cases, filling each one until they are approximately ¼ full. Place one of the cadbury creme easter eggs in the centre and cover with cake mixture until the paper case is ⅔ full.
7. Place the cupcakes into the oven and bake for 18 – 20 minutes or until they are cooked through when tested with a skewer.
8. Let the cupcakes cool in the tin for five minutes before carefully transferring them to a wire rack to cool completely.
9. You can use any type of icing you like to cover your cupcakes, we used ready made vanilla frosting to cover these ones as it’s just so easy and tastes great!
10. Once the cupcakes have cooled, cover them with approximately 1 tablespoon of icing and use a spatula to cover. Place a mini cadbury creme easter egg on top of the frosted cupcake and repeat until all the cupcakes have been iced and decorated.

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What is your favourite mini easter egg flavour?