CADBURY CUPCAKE.

springtime is in the air.
which means new life in the gardens… longer days… one season closer to summer… and CADBURY CREAM EGGS!
so, in our extreme cadbury season excitement we decided to create a cupcake of pure bliss, inspired by none other than our favorite… the cadbury cream egg.
a cupcake that… well… is quite literally heavenly. (no pun intended on the easter season…)

so. in celebration of the life, death, and resurrection of Jesus…we present to you —
a free cupcake friday recipe!!!!!!!

CADBURY CUPCAKE RECIPE:
(printer friendly version)

:: cake ::

18.25	box	german chocolate cake mix(make sure it has pudding in the mix)
¼	cup	butter (melted)
⅓	cup	sour cream
2	large	eggs (room temperature)
1	teaspoon	vanilla
½	cup	whiskey (we LOVE Jack Daniels®)

1	Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar.
2	Make the Cadbury Filling (see recipe below) and set aside.
3	Put all ingredients in the bowl of an electric mixer and beat on medium until incorporated. Increase to medium high and beat for 2 minutes.
4	Divide batter evenly into the prepared cups, filling each about three-quarters full.
5	Bake for 15-18 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
6	As cakes are cooling, carefully remove a portion from the center of the cupcake (you only need to remove a small pinch sized piece).
7	Before the cakes are fully cooled inject some Cadbury Filling into the holes you made in the center using a large star tip.
8	Top each cake with Buttercream Dipped Frosting (see recipe below).
9	Serve and store at room temperature.

:: cadbury filling ::

½	cup	unsalted butter (soft)
½	cup	light corn syrup
3	cups	baker’s sugar (or super fine granulated white sugar)
1	teaspoon	vanilla
2	tablespoons	heavy cream

1	Beat softened butter with an electric mixer on medium until fluffy.
2	Mix in corn syrup and sugar until incorporated.
3	Fold in vanilla and cream.
4	The texture will be grainy but as it sits it will become easier to work with.

:: buttercream dipped frosting :: 

3	ounces	cream cheese (room temperature)
½	cup	butter (room temperature)
1	teaspoon	vanilla
1	pound	powdered sugar

2	cups	milk chocolate chips
1 ½	tablespoons	coconut oil

1	Beat butter and cream cheese in mixer on medium-high until smooth.
2	Add vanilla and slowly mix in powdered sugar until smooth.
3	Pipe frosting onto cupcakes with a round tip and place cakes in freezer for 5 minutes.
4	Place the chocolate chips and oil in a microwave safe bowl and microwave in 1 minute increments, stirring after each minute, until completely melted.
5	Pour the melted chocolate into a wide mouthed mug.
6	Dip each cupcake’s frosted top into chocolate and return to the freezer for 5 minutes, or until the chocolate has hardened.

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