Homemade Cadbury Creme Cupcakes

If you are reading this you are most probably like myself in that you love to read other people's blogs to try to find new recipes to try. It can be such an adventure trying a new dish, sometimes it turns out successful and others we learn lessons about what not to do next time.  For me reading blogs does two things, it teaches me new food recipes and it also teaches me how to better write my recipes.  Because when we are attempting new dishes sometimes we need more help then just the instructions on what to do.  We need more of an understanding about why we are doing this next step and kind of results we are needing from it.  Because without that knowledge that the author has we are often left with disappointing results because we didn't understand why we were meant to beat the cream for 5 minutes and we just quickly mixed up the cream in 1 minute.  So as I struggled some what with this recipe and the results didn't quite turn out how they were meant to, I felt this was a perfect time to show that I too mess up, more times then I would like to, and hopefully pass on the things that I learned so that your results will turn out better then mine.

Cadbury Creme Cupcakes

1/4 cup butter, softened

1/2 cup golden corn syrup

3 cups icing sugar

1 teaspoon vanilla

yellow food colouring (optional)

1/2 cup butter, softened

1/2 cup sugar


2 eggs, separated

1/2 teaspoon vanilla



3 ounces unsweetened chocolate, roughly chopped


2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¼ cups milk

1/2 cup chocolate chips

Beat 1/4 cup of the soft butter until fluffy. Add golden syrup, icing sugar and 1 teaspoon vanilla and beat until well combined. If desired, stir in some yellow food colouring until a pale yellow. Put in the fridge while you prepare the rest of the ingredients.

Turn oven on to 350F. Grease a muffin tin and line with paper cups. Beat butter until light and fluffy and add in sugar until well combined. 

In a separate bowl melt the unsweetened chocolate in the microwave one minute at a time, stirring regularly. This should only take two to three minutes. 

 

Separate the egg whites into a large bowl and beat the egg yolks into the sugar mixture one at a time. Slowly add in melted chocolate and vanilla and mix until batter is smooth.

 

In a separate bowl whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to your chocolate batter half a cup at a time until all of the flour has been mixed in. 

*It is at this point that I would add the 1/2 cup of chocolate chips.  As you normally do with a recipe I just followed the original directions that had you add a sprinkle of chips on the top of the batter when it is already in the muffin cups, but I think it would be a much better addition to the batter.

Beat the egg whites to soft peaks and gently fold in. 

*Now here is another thing that I think it is important to talk about the reasons why we do it.  Beating the egg whites before you fold it into your batter can be a very important step that shouldn't just be avoided as I did. Beaten egg whites are a leveling agent as they incorporate air into the batter which will expand in the oven and cause the dough to rise. For this particular recipe you are wanting this to help create a more airy cupcake so that you can then fill it after it has baked.

Divide the batter into the muffins cups. The original recipe said it made 12 cupcakes but I feel that it would be better off only filling the muffin cups half way and making about 15-18 cupcakes instead because they do rise very well and can be easier to work with if they are small. Remove the creme filling from the fridge and roll out enough balls for your cupcakes no bigger than a centimeter in diameter. In the centre of each cupcake press in a ball of filling as deep as possible. 

*Here is where I personally really messed up so let me talk a little bit about the reasons for this process so you can better understand it and not make the same mistakes as I did.  As you can probably see by my photo my filling balls are all quite large. Because the filling is just butter and sugar it resulted in too moist of a bottom so the cupcake just fell apart.  So let me explain what this is meant to do; this process is designed not to fill your cupcakes but to help create a moist center.  This step helps you create the hole that will then be filled with your center.  So make sure that you don't over do your filling balls and your results should be much better and easier to work with then mine were.

 

Bake for 35 minutes. Transfer cupcakes to a rack and let cool.

In the meantime combine about 1/4 cup of butter with the remaining creme filling and beat until uniform. Transfer to a piping bag. When the cupcakes have cooled they should have a little hole in the middle, if yours were like mine you might have to help poke the hole ever so slightly. 

Put your icing into a piping bag and pipe a dollop into the centre of each cupcake.