Happy Easter. I hope you are enjoying/enjoyed your holiday; ate plenty of ham, had a wonderful Easter egg hunt, and that the Easter bunny brought you many Cadbury Crème Eggs. Those candies are almost as inescapable as marshmallow peeps, in a good way. Although, I’ve always had mixed feelings about them. I love them, but I definitely prefer the caramel eggs ten-fold, the “crème” ones taste a little too much like corn syrup for me. So this year I made my own version, in a cupcake. I call them Radbury Crème Cheese Cupcakes. They’re pretty rad- if I do say so myself. They’re milk chocolate cake, filled with cream cheese frosting, all coated in a milk chocolate ganache.
MILK CHOCOLATE CAKE:
2½ cups all-purpose flour
¾ cup Dutch process cocoa powder
¼ tsp salt
2 cups sugar
½ tsp baking powder
1 tsp baking soda
1 ½ sticks (3/4 cup) melted unsalted butter
½ cup buttermilk
1 cup milk
2oz milk chocolate
1 tsp vanilla
1. Sift together flour, salt, cocoa powder, sugar, baking powder, and baking soda.
2. Add the melted butter to dry ingredients.
3. Add the eggs one at a time until thoroughly combined.
4. In a bowl, melt the chocolate in the microwave. Microwave in 10 second intervals, stirring between each interval- to ensure everything melts evenly without burning.
5. Add the chocolate slowly, simultaneously mixing so the eggs don’t curdle.
6. Add the vanilla, milk and buttermilk. Mix until batter is smooth.
7. Preheat oven to 350°.
8. Makes 24 standard cupcakes, bake for about 18-20 minutes.
For this recipe I used a Wilton balloon-mold cake pan. Because this particular mold was the same volume as a standard cupcake (holding 3 Tbsp of batter) I didn’t have to adjust my baking time. Egg and balloon shaped cake molds are available from Michael’s Craft Stores, Wilton, and many specialty bake supply shops. Volumes will vary, so beware of your baking time! Watch those cupcakes diligently!
A small issue I encountered making these was that, as a result of the egg-shaped mold, the cupcakes don’t rise evenly. If you have a funny, uneven bulging surface after the cupcakes are cooked, let them cool completely on a wire rack, then use a serrated knife to gently even the edge.
CREAM CHEESE FROSTING:
1, 8oz package cream cheese
1 stick softened unsalted butter
2 cups powdered sugar
1 tsp vanilla
Yellow food coloring
1. Beat butter and cream cheese together until soft and fluffy.
2. Add vanilla
3. Mix in powdered sugar a ½ cup at a time.
4. Reserve one third of the frosting.
5. To the reserve frosting add yellow food coloring until you reach your desired yellowness.
1. The cakes should be completely cool at this point. Using a melon baller (metal ones work best) scoop out roughly 1 “scoop”, “ball”, about a Tbsp, of cake from the center. Be careful not to dig too deep into the cake and go all the way through the egg.
2. Once you’ve hollowed your 24 eggs, prepare your piping bag.
3. Use a number 7, round tip.
4. Fill your bag with the white colored frosting.
5. Start at the center-bottom of the hollow, working in a circular motion pipe in a single coil to cover the bottom and up the sides of the hollow.
6. You should have a marble sized-empty space left in the center of the white frosting.
7. Frost a thin ribbon of the white frosting around the edge of the hollow; this will act as glue when the halves come together.
8. Repeat steps 6-7 for all 24 eggs.
9. Fill piping bag with yellow reserve frosting.
10. Fill the marble-sized leftover space of each egg with yellow frosting.
11. Once all the eggs are filled, sandwich together the eggs in pairs- frosting sides together.
12. Place the now 12 whole eggs in the freezer until the ganache is ready.
MILK CHOCOLATE GANACHE:
8 oz milk chocolate
¾ cup heavy whipping cream
2 Tbsp unsalted butter
1. In a double boiler, heat the heavy cream to a simmer.
2. Roughly chop the milk chocolate, then, add it to the warmed cream. Stir constantly until the chocolate has melted.
3. Add the butter. Stir until the butter has completely melted and immediately remove the mixture from the heat.
4. Cool the ganache to room temperature before coating the eggs.
When the ganache has cooled remove the eggs from the freezer. Now that the eggs are nearly frozen, they won’t fall apart while coating them in ganache. The easiest way to do this part is to get your hands dirty! Simply roll the eggs right in the bowl of ganache, shake free of excess chocolate and place the eggs sitting up on a sheet of wax paper. You can use a butter knife or the back of a regular spoon to smooth out any fingerprints. Eggs need to be refrigerated for about an hour before serving.