Cadbury creme egg cupcakes with a delicious chocolate sponge and a fantastic choice of chocolate and lemon icing, the best Easter treat ever.
Freeze the mini creme eggs for a few hours, ideally overnight.
Beat the butter and sugar until you get a smooth consistency.
Gradually add the eggs one by one and continue to beat until all incorporated. Do not worry if it curdles at this stage, this is absolutely fine.
Add the flour, cocoa powder, salt and lemon extract and mix them all gently with a spatula.
Line a cupcake/muffin tray with paper cases, scoop out a teaspoon of batter in each case, then add one mini creme egg. Cover the eggs with more batter, making sure the batter is divided evenly between each case.
Bake it the preheated oven at 180 degrees Celsius for approximately 20 minutes or until well risen and firm to touch.
Leave to cool completely.
To make the yellow icing sugar, beat all ingredients until you get a smooth paste. Same applies for the chocolate icing.
Using a nozzle of your choice, pipe the icings on the cupcakes.