Cadbury Caramel Egg Filled Cupcakes

Ready for a cupcake recipe that will blow your socks off?! Taste EXPLOSION time! Add these Cadbury Caramel Egg Filled Cupcakes to your Easter treats and you will love ’em!

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Cadbury Caramel Egg Filled Cupcakes

Makes: Approximately 20

What you need:

Cupcake Batter:
1 1/2 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Teaspoon Salt
1 Teaspoon Baking Soda
1/2 Cup Cocoa Powder
1 Cup Milk (or substitute coffee to bring out chocolate flavor)
1/2 Cup Vegetable or Canola Oil
1 Teaspoon Vinegar
1 Teaspoon Vanilla Extract
1 Egg (beaten)
10 Carmel Cadbury Eggs (Toppings)
20 Kraft Caramels (Stuffing)

Frosting:
2 3/4 Powdered Sugar
6 Tablespoons Cocoa Powder
6 Tablespoons Unsalted Butter
1/3 Cup Un-whipped Whipping Cream (or Milk)
1 Teaspoon Vanilla Extract
1 Cup Cool Whip (Optional)

How to make Cadbury Caramel Egg Filled Cupcakes:

Preheat the oven to 350. Line the muffin tin with cupcake liners or grease really well!

In a large mixing bowl, mix the flour, sugar, baking soda, salt, cocoa powder together. Set aside.

In a small mixing bowl, whisk the milk, oil, vinegar, vanilla extract and egg until smooth.

Add the wet ingredients to the dry ingredients and stir until smooth.

Fill the muffin tins to the halfway mark.

Bake for 15-17 minutes (depends on your oven) until a toothpick comes out clean when inserted into the middle.

Let the cupcakes sit for 5 minutes to set.

While the cupcakes are baking, prep your frosting.

In a medium bowl, sift together the powdered sugar and cocoa. Set aside.

In a large bowl or mixer, cream the butter until smooth. Slowly add in the sugar mixture. Once combined, add in the whipping cream followed by the vanilla. Combine until light and fluffy!

Optional- add in the Cool Whip to make it ultra fluffy.

Once the cupcakes have cooled for 5 minutes, core out the inside using the Wilton Corer Tool or a small knife or spoon.

Cut the Kraft Caramels into 8 long rows and insert as many as you can into the hollowed out cupcake center. Repeat until all the cupcakes are stuffed with caramel.

Place back in the oven and back for 2-3 minutes or until the caramel is soft.

Let the cupcakes cool completely before you add frosting.

Once frosted, break open the Cadbury Caramel eggs and drizzle the caramel over the top. Crush the remaining chocolate shell and sprinkle over the top.

Enjoy!