Easter is one of my favourite celebrations as it's such a lovely time of year. Seeing spring flowers popping up all over the place brings a smile to my face every time. And it's nice not to feel that cold bite in the air anymore. Plus there's a ton of chocolate and an extra two days off work which never hurts! I'm especially looking forward to Easter weekend this year as we've been so busy decorating our new house and we'll finally have some time to relax and see friends and family over the Easter weekend. I hope you all have lovely and relaxing Easter weekends planned!
To make the chocolate sponge I first creamed together 170g baking spread and 170g caster sugar.
I added 3 eggs and mixed them in.
Then I mixed in 140g self raising flour, 30g cocoa powder and 1/2 tsp baking powder.
I divided the cupcakes into cases (I used some brown ones and some gold foil ones as I wasn't sure which would look best!)
I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.
When they were cool I used a cupcake corer to remove a section from the middle.
I filled each hole with some Carnation caramel.
I made a buttercream by mixing together 150g baking spread, 300g icing sugar and 1 tsp vanilla extract. I then added 75g melted Galaxy chocolate and mixed until smooth.
I piped the buttercream onto each cupcake to resemble a nest, then placed 3 Golden Galaxy Eggs into the middle.
These cupcakes are so decadent and indulgent! The sponge is light, the caramel is rich and the buttercream has that hint of chocolate flavour that is fully satisfied by the shimmering golden eggs. And if you don't tell your friends and family about the caramel inside, they will get a yummy surprise when they dig in!
I'm linking these cupcakes up with a few blogger link ups this month. Treat Petite hosted by myself this month (and Cakeyboi on alternate months), and Desert Island Dish hosted by Good Egg Foodie.
Also linking up to Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.
Chocolate & Caramel Golden Egg Cupcakes (Makes 12)
- 320g Baking spread
- 170g Caster sugar
- 3 Eggs
- 140g Self raising flour
- 30g Cocoa powder
- 1/2 tsp Baking powder
- About 1/3 can of Carnation Caramel
- 300g Icing sugar
- 1 tsp Vanilla extract
- 2 packs of Golden Galaxy Eggs
- 75g Galaxy chocolate, melted
To make the chocolate sponge cream together 170g of the butter and the caster sugarAdd the eggs and mix them inMix in the self raising flour, cocoa powder and baking powderDivide the cupcakes into 12 muffin cases and bake them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutesWhen they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcakeFill each hole with some of the Carnation caramelMade a buttercream by mixing together 150g of the baking spread, the icing sugar and the vanilla extract. Then add the melted Galaxy chocolate and mix until smoothPipe the buttercream onto each cupcake to resemble a nest, then place 3 Golden Galaxy Eggs into the middle