Oh how I love Cadbury Creme Eggs! And what goes perfectly with eggs? Bacon, of course! You know I'm talking about the eggs of the chocolate variety, right!
Have you ever had chocolate and bacon together? Sounds weird, right? Well, believe it or not, it's a perfect combination of sweet creamy and salty crunchy.
A chocolate cupcake with chopped bacon and a Cadbury Creme Egg baked right in, topped with buttercream, bacon sprinkles and a creme egg on top. Chocolate Creme Eggs & Bacon Cupcakes are eggtastic!
If you're still looking for an Easter dessert, this is it! Or you could make them after Easter if you have lots of Cadbury Creme Eggs left in your Easter basket.
Start with 12 ounces of cooked bacon and chop it up into very small pieces.
Add half of the bacon to a prepared chocolate cake mix.
Unwrap forty Mini Cadbury Creme Eggs. This might take awhile, so put some music on and get yourself some helpers. They come in packs of twelve, so you will have a few extra eggs to snack on while you do this very tough job.
They're so cute and colorful, I almost wished I could just leave them in the wrappers but that would be weird.
Use a cookie scoop (which yields 2 tablespoons) to scoop batter into cupcake pans with liners. Place an unwrapped egg on top.
Top eggs with another scoop of batter. Bake at 350°F. for 17-22 minutes. Let cool completely.
Meanwhile, make a batch of my vanilla buttercream frosting (recipe below).
Reserve ½ cup of frosting for the yellow. I used food coloring paste (Wilton brand) to give it a deep yellow color like an egg yolk.
Using a 1M pastry tip, I piped a few swirls of white frosting on first. Then piped on a little bit of yellow on top. I used a pastry bag with a round coupler and no pastry tip. Then sprinkled bacon around the edges. I chopped the remaining bacon even more, so I would have very small pieces, almost like sprinkles. Then topped it with a chocolate creme egg. I love how the icing looks like a real egg. I got that idea from a fabulous blog called My Baking Addiction.
They're almost too pretty to eat. But cutting them to discover the surprise inside is so much fun!
The crunch of the bacon in the chocolate cupcake is surprisingly delicious. The creme egg inside gives that extra chocolaty goodness. And the ooey, gooey creme egg on top! Well, that's just icing on the cake. Ha!
Happy Easter everybody!
Jesus said to her, "I am the resurrection and the life. He who believes in me will live, even though he dies; and whoever lives and believes in me will never die.
Chocolate Creme Eggs & Bacon Cupcakes
For the cupcakes:
For the frosting
- 1 cup unsalted butter, softened 226g
- ½ cup heavy cream 120mL
- 1 tablespoon clear vanilla flavoring
- Yellow food coloring I used Wilton
- Preheat oven to 350°F. Place 20 cupcake liners in cupcake pans. Set aside.
- Place cake mix, eggs, oil, milk and sour cream in large bowl. With an electric mixer, beat on low for 30 seconds, then on medium high for 1 ½ minutes. Stir in half of the chopped bacon until combined. Use a cookie scoop (2 tablespoons) and place one scoop of batter in each liner. You will have 20 cupcakes. Place one creme egg on top of each. Place another scoop of batter on top. Bake for 17-22 minutes. Let cool completely.
- Meanwhile, make the buttercream frosting. Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
- Reserve ½ cup of frosting and add yellow food coloring. Stir to combine.
- Assemble cupcakes: Place white frosting in a pastry bag with a 1M tip. Place yellow frosting in a pastry bag with a round plastic coupler, no tip. Pipe several swirls of white frosting on cupcake. Add a dollop of yellow frosting on top. Sprinkle with bacon. Use the remaining 20 creme eggs and add one on top of each cupcake.
- Serve immediately or store in refrigerator up to 5 days.