Easter. The holiday means many things to many people, but with an estimated $2 billion spent every year on 90 million chocolate bunnies and 16 billion jelly beans, it is safe to say that the best part for everyone is the candy. This year, we’re taking things to the next level with two Easter candy classics – marshmallow Peeps! Cadbury Creme Eggs! – and putting them in the only thing we love just as much as discovering a hidden Easter egg: Cupcakes! With a hidden egg inside and little yellow chick on top you’ll have the cutest bird’s nest around.
CUPCAKES:
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 pinch salt
3 tablespoons butter, softened
1 cup white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
18 mini Cadbury Creme Eggs
FROSTING:
1/4 cup butter, softened
1 jar (7 oz.) Jet-Puffed Marshmallow Creme
1 teaspoon vanilla extract
2 cups powdered sugar
2 tablespoons milk
18 Marshmallow Peeps
Makes 18 cupcakes
PREHEAT oven to 350 degrees. Line a cupcake pan with liners.
MIX together flour, baking powder, baking soda, cocoa powder and salt in a medium bowl. Set aside.
BEAT together butter and sugar in a large bowl until well creamed. Add the eggs and vanilla, stirring constantly. Gradually add in dry ingredients and milk.
FILL cupcake liners ⅔ of the way full. Then, carefully set one Cadbury Creme Eggs in the center of each cupcake.
PLACE the baking tin in the oven, gently so as not to disturb the eggs. Bake for 15 minutes or until a toothpick comes out clean. Once fully cooked, remove the cupcakes from the baking tin and place them on a rack to cool.
BEAT together butter, marshmallow creme and vanilla extract in a large bowl until well blended. Add in sugar, gradually, continuing to beat after each addition. Stir in milk, making sure not to over-beat so the frosting loses its density.
FROST each cupcake and place a marshmallow peep on top of each one.
