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Gluten free creme egg cupcakes

I decided to make chocolate cupcakes with a mini Cadbury's creme egg hidden inside. After some research, the best advice I found was to freeze the eggs first so they wouldn't completely melt inside. To match the gooey chocolate cupcakes I went for a cream cheese and marshmallow frosting and decorated them with white chocolate bunnies on a disc of green sparkles. I baked all my cupcakes in white foil cupcake cases from Just Bake.

Gluten Free

12 Cupcakes

Method

Gluten free chocolate chip cupcakes

  1. Heat oven to 150C fan assisted

  2. Line baking tray with cases

  3. Place water and chopped chocolate in to a small saucepan, stir over a low heat until smooth, set to one side

  4. In a food mixer, beat the butter, sugar and eggs till light and fluffy

  5. Stir in the sifted flour, cocoa powder, ground almonds and chocolate mixture

  6. Divide half the batter between the cases

  7. Place one frozen cream egg into the batter filled cases

  8. Divide the rest of the batter between the cases, so you cover the eggs

  9. Bake for about 25-30 mins until cakes bounce back when lightly pressed

  10. Place on rack to cool

Marshmallow cream frosting

  1. Place the marshamallow fluff and cream cheese in a bowl and whisk till light and fluffy

To decorate

  1. Fill piping bag fitted with a large star nozzle with marshmallow cream cheese frosting

  2. Pipe a swirl of frosting on top of the cakes

  3. Place chocolate bunny disc on top

Ingredients

Gluten free chocolate chip cupcakes

  • 60g dark chocolate (chips)

  • 160ml water

  • 2 large eggs

  • 100g gluten free self raising flour

  • 90g butter (unsalted)

  • 220g brown sugar

  • 40g almonds (ground)

  • 2 tbsp cocoa powder

  • 12 small creme eggs (frozen)

Marshmallow cream frosting

  • 213g marshmallow fluff

  • 200g cream cheese

Equipment

Equipment...

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