Hiatus and Happy Easter...

I know Easter is over but there's still time to get a batch of these suckers out of your system since I  knoooow you got some this past weekend.

We got back yesterday from a wonderful, too-short weekend with my parents, grandparents, and great-grandfather.  Obviously the Easter Bunny found us and the boys had an amazing time. 

I had Mini-Eggs for breakfast. 

Don't judge.

I made this cupcake last month as an "Easter Cupcake" trial and what better time than five days ago to post it?  Ha!

As per usual, I used my favorite chocolate cake recipe for the cupcake batter. 

About 30 minutes before baking, or overnight, freeze your unwrapped Creme Eggs.  I used the minis so I wouldn't be in a Creme Egg Coma.  (It's a real thing, swear!)  You'll also want to make sure the liner filling and baking happen rather quickly as you don't want your egg to melt. 

Fill your liners with batter, about 2/3 full, drop in a creme egg. 

Bake as per directions.

While my cupcakes were baking, I made my frosting.  I chose a cream cheese frosting since I thought I'd already be borderline flatlined from the creme egg cupcake, buttercream might be too much. 

Cream Cheese Frosting

1 pkg. Cream Cheese  (I use Philly)
1 Cup Butter
4-6 Cups Icing Sugar (Depending on how stiff you want it to be)
Yellow Food Coloring (I used Golden Yellow Wilton)
1 T Vanilla (I used Clear Wilton Vanilla)

Beat cream cheese and butter with electric mixer until light and fluffy.
Add vanilla, beat again. 
Add icing sugar and mix until you've reached your desired consistency. 
Remove half the icing and put yellow food coloring in the mixer bowl with the rest of the icing. 
Beat it until blended.

To achieve the dual colored swirl, carefully fill your piping bag with half the yellow and half the white.  (It's easiest to spoon it in while on its side..) 

Pipe your swirl and top with another creme egg. 

With any luck, your eggs stayed intact on the inside.  A thicker batter might be more ideal for this particular concoction, but mine fared pretty well!

Don't make these again until next Easter.  Your friends will hate love you!


  1. You're RIGHT. I do have a bunch of those laying around begging me to eat them!

    Your cupcakes look delicious!

  2. I knew you did! Haha! Thank you so much. :)

  3. Nice job Jennifer! I love how you have the two swirled cream egg colors and you topped it with one. I personally like the mini's better than the mongo mothers! They are just tooooo sweet for me.

  4. Thanks Farrah! I agree on the sweetness, I love my sweets, but there's a creamy, fondant filled eggy kind of line. :)



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