Use Leftover Chocolate Eggs to Make Amazing Cupcakes
Have a bunch of chocolate eggs leftover from your Easter baskets? If you don’t think you’ll devour all of them as they are (good luck not doing that) then we’ve got a great idea for using them up. The next time you bake a batch of cupcakes, the chocolate eggs can add a surprise melty center that will surely blow your taste testers away.
-1/2 cup cocoa powder
-1 tbsp instant coffee powder
-1/2 cup brown sugar
-2 tbsp dark rum (optional)
-1 cup + 2/3 tbsp boiling water
-2/3 cup unsalted butter, softened
-2/3 cup superfine sugar
-1 1/4 cup plain flour
-1/2 tsp baking powder
-1/2 tsp bicarbonate of soda
-18 mini caramel-filled Easter eggs (or whatever flavor you’d like!)
Here’s what you do:
- Preheat your oven to 320 degrees F. Add 18 cardboard baking cups to a baking tray.
- In a medium bowl, mix cocoa powder, instant coffee powder, brown sugar and dark rum. Pour in the boiling water and whisk together to combine. Set aside.
- In a mixer, beat butter and superfine sugar until light and fluffy. Add eggs and beat until well-combined.
- In a separate bowl, sift flour, baking powder and bicarbonate of soda.
- Add the flour mixture to the butter mixture and beat until well combined.
- Add in the cocoa-coffee mixture as well and beat until combined. Then beat for another 2 minutes on a medium speed until mixture appears smooth.
- Pour 3 tbsp of cake batter into the baking cups. Then add one Easter egg into each cup so it sinking into the batter. Cover each cup with another 3 tbsp of batter. (Baking cups should be 3/4 full).
- Bake in the preheated oven for 18-22 minutes. Cupcakes should be bouncy to the touch and a skewer should be able to be inserted and removed cleanly.