Mini Creme Egg Cakes
Mini creme egg cakes are inspired by the iconic Cadbury creme eggs that are synonymous with Easter. These miniature cakes capture the essence of the beloved seasonal treat, with each bite offering a burst of chocolatey goodness and creamy fondant filling. The chocolate sponge provides a rich and moist base, while the creme egg filling adds a delightful surprise inside.
Ingredients
For the Chocolate Sponge:
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Creme Egg Filling:
- 6 Cadbury creme eggs chilled
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 tablespoon milk
- Yellow food coloring optional
For the Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- Mini creme eggs for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup mini muffin tin and set aside.
- In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Remove the mini cakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the creme egg filling. Cut the chilled Cadbury creme eggs in half lengthwise and scoop out the fondant filling into a mixing bowl.
- Add the softened butter, powdered sugar, and milk to the bowl and beat until smooth and creamy. Add yellow food coloring, if desired, to achieve the desired color.
- Using a piping bag or spoon, fill the centers of the cooled mini cakes with the creme egg filling.
- Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Dip the top of each mini cake into the chocolate ganache, allowing any excess ganache to drip off. Place a mini creme egg on top of each cake for decoration.
- Let the chocolate ganache set before serving the mini creme egg cakes.
Notes
- Ensure that the Cadbury creme eggs are chilled before cutting them to make it easier to scoop out the fondant filling.
- You can adjust the sweetness of the creme egg filling by adding more or less powdered sugar to taste.
- Store any leftover mini creme egg cakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste and texture.
- These mini creme egg cakes are perfect for Easter celebrations, springtime gatherings, or as a fun baking project to enjoy with family and friends.