Chocolate Easter Cream Egg Cupcakes

Hungry for more? This recipes was featured in a podcast episode!

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This is a fun take on one of our favourite Easter treats. Use a chocolate cake recipe that you love (even a box cake mix if you like). Your first job is baking the cupcakes. This recipe is step two, when you're ready to fill them!

Prep Time: 10 min

Cook time: 30 min

Yield: 24 cupcakes

Ingredients

• approx. 24 chocolate cupcakes, cooled

• 3 cups mini marshmallows

• 3 cups icing sugar

• 1 cup simple syrup

• yellow or orange food colouring

  
  

Directions

1. When cupcakes are fully cooled, carefully scoop out an indent in the top of each cupcake. Set aside the readied cupcakes. You don't need the discarded cake - feel free to snack on those pieces while you work.

2. In a small pot on the stove, make a simple syrup with equal parts water and sugar. 1 cup of each should be plenty. Simmer and stir until the sugar is dissolved. Remove from the heat, and cover with a lid.

3. Put the mini marshmallows in a microwave-safe bowl. Heat until just softened (about 30 seconds). You can also use a pot on the stove if you don't have a microwave.

4. Scoop the softened marshmallows into your mixing bowl. Mixing on low, and add icing sugar in increments, about 1/4 cup at a time, until thoroughly mixed.

5. Carefully drizzle in hot simple syrup a little at a time on low speed. Aim for about 1/3 cup syrup in total, but use your judgement to get the fondant to a texture you can pipe into the cupcakes.

6. When satisfied with the texture, remove a small amount into a small bowl (about 1/2 cup) and mix in a bit of yellow or orange food colouring until you are satisfied with the colour of the "yolk."

7. Scoop the white fondant into a piping bag (or ziplock bag with the corner snipped). Working quickly, fill a cup cake with the white fondant, and then a small scoop of the yellow fondant into the centre. Using a toothpick, guide the fondant into a circle as best you can. Don't fuss too much - it will settle slightly and even out as it sits. And even if it's not perfectly circular, it'll still look like the centre of an egg. Move on the the other cupcakes.

   
   

   NOTE: The fondant is very sticky! It may help to keep the bowl of yellow fondant a bit warm while you work. As it cools, it's more difficult to work with. A shallow bowl of warm water under the bowl holding the fondant might do the trick. Just be prepared for a bit of a mess! It's worth it in the end.

   
   

This amazing recipe was written by Heather Dyer.