Delicious chocolate cupcakes with a caramel centre topped with a cute chocolate nest and eggs.
Recipe type: Dessert
For the cupcakes:
2 medium eggs
100g dark brown soft sugar
1 orange (zest and juice)
125ml vegetable oil
2 tablespoons of natural yoghurt
200g self raising flour
1 teaspoon baking soda
50g good quality cocoa
For the caramel sauce:
200g dark brown sugar
150 ml sour cream
1 tablespoon condensed milk
For the Chocolate nests
150g good quality milk chocolate
80g Crushed shredded wheat
1 packet of Galaxy or Cadbury mini eggs
In a large mixing bowl add the eggs and sugar and whisk on a high level for approximately 2 minutes until the mixture becomes thick and pale.
Into the egg and sugar mix, add the yoghurt, and vegetable oil and mix well.
In a separate bowl sift the flour, baking soda and cocoa powder.
Gradually fold the dry flour mix into the wet egg mix until all combined. Fold carefully and don't over-mix to keep the cupcakes light and fluffy.
Spoon the mixture into cupcake cases, filling each around ⅔ full and bake in the oven at 170'C for 25 minutes. Check they are cooked through by placing a skewer in the middle. It should come out clean, if not cook for a further 5 minutes or so.
In a heavy bottom pan melt the butter with the sugar on a medium heat. Stir continuously until any grainy texture has gone, you should be able to tell this by the noise the wooden spoon makes on the pan. (Do not touch the mixture). It should take between 7-15 minutes.
Add the condensed milk, followed by the cream and mix well.
Melt the chocolate slowly over a bain marie.
Mix the crushed shredded wheat with the melted chocolate and leave to one side to cool slightly.
Once the cupcakes are baked, remove from the oven and allow to cool.
With a small knife cut a small hole out of each cupcake. I do this by inserting the knife into the top of the cupcake at and angle and cutting a circle out like a V or small cone out of each cupcake.
Fill each hole with the caramel sauce.
Spoon roughly 2 tablespoons of the chocolate shredded wheat mix on top of the cupcake and place 3 mini eggs on top.
Allow to set for at least 2 hours.
Perfect Easter Fun
The result is a delicious chocolate cupcake with a caramel centre, topped with a cute shredded wheat chocolate nest and galaxy caramel eggs.
You can of course use Cadburys mini eggs but I preferred using the Galaxy version because they don’t have a hard shell, and the caramel pieces complimented the cupcake.
This is a fun Easter bake to take around to people you visit over the Easter Bank holiday.
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I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.