Inspired by the beautiful Galaxy Enchanted Eggs, my Enchanted Egg chocolate caramel cupcakes make a wonderfully decadent Easter themed baking treat! Chocolate cupcakes, a hidden caramel filling, light chocolate buttercream swirl and a crowning of those beautiful rose gold enchanted eggs. This is one Easter bake everyone will love!
Enchanted by rose gold
I’m all about the chocolate, especially as we rock up towards Easter. And whilst I love all the spring colours that most Easter themed bakes embrace, I do love the dark side too. 😆 For me, the rose gold colour of Galaxy’s Enchanted Eggs has a more indulgent feel to it. So naturally, when using it in baking, I had to make the bake indulgent to match.
And so these Enchanted Egg caramel chocolate cupcakes were born!
What ingredients do I need to make these Enchanted Egg chocolate caramel cupcakes?
- Self raising flour: I use self raising flour here to help me get a lovely fluffy cupcake.
- Cocoa powder: for all that chocolatey yumminess!
- Caster sugar: for sweetness in your cupcakes.
- Bicarbonate of soda: adding leavening agent to this bake, to give my cupcakes extra rise and lightness!
- Unsalted butter: as with all my recipes, I like to use unsalted butter so I can control how much salt is in the bake. For best results, use butter at room temperature.
- Eggs: helps with the structure of the cupcakes.
- Milk: a little additional liquid to help achieve moist cupcakes and a lighter buttercream.
- Icing/powdered sugar: used to make your buttercream. Dissolves more easily so your buttercream isn’t grainy.
- Caramel: to fill your cupcakes. I made my own caramel for these cupcakes, but you can use shop bought too.
- Galaxy Enchanted eggs: the inspiration and decoration for these cupcakes.
What equipment do I need to make cupcakes?
- Cupcake tin*: you will need 12 hole cupcake/muffin tin to bake your cupcakes in.
- Cupcake cases*: I used chocolate coloured cases to match the chocolatey cupcakes.
- Digital kitchen scales*: I would always recommend using digital kitchen scales to weigh your ingredients out. Weighing out your ingredients is much more accurate than measuring by volume, as you do with cups. This will ensure better results for your bakes. They are definitely worth the investment!
- Measuring spoons*: for measuring smaller quantities of ingredients, such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using your everyday eating spoons for your baking.
- Sieve*: to remove lumps from your dry ingredients, ensuring it’s all mixed together evenly.
- Stand mixer*/electric hand mixer*: I would highly recommend investing in a good electric mixer, whether stand mixer or hand held electric mixer, to help with your baking. This recipe can be done entirely by hand, but your bicep will get quite the workout! Having these tools makes it much easier and quicker to do your baking.
- Spatula*: for mixing and smoothing your cupcake batter and buttercream, plus scraping down the bowls as you mix.
- Ice cream scoop*: I like to use ice cream scoops to evenly measure out my batter between my cupcake cases. You can, of course, use two spoons, but I like the accuracy the scoops give me.
- Apple corer*: makes it easier to remove the middle of your cupcakes before filling. You can use a knife if you wish, I find this way easier.
- Piping bag*: used for piping your buttercream on your cupcakes.
- Piping nozzle*: I used a 1M nozzle here, but you can use another one if you prefer.
How to make chocolate caramel cupcakes
These Enchanted Egg chocolate caramel cupcakes are actually relatively easy to bring together, there are just a few more steps along the way due to coring and filling our cupcakes too. First, make the cupcakes. Once they are cool, core and fill with yummy caramel before piping with a flourish of chocolate buttercream. Finally, garnish with three enchanted eggs on your buttercream “nest”. It sounds like a lot of steps, but it’s totally worth the effort, I promise!
For the cupcakes and filling:
Step 1: Line your cupcake tin with cupcake cases and set it aside. Preheat your oven to 160C/325F while you make your cupcake batter.
Step 2: Into a large mixing bowl, or the bowl of your stand mixer, sift together your flour, cocoa powder, caster sugar and bicarbonate of soda (baking soda). Tip in the softened butter and eggs, then mix together slowly to combine. Add in the milk and mix thoroughly, then turn the speed up and beat for about a minute to incorporate some air into your mixture.
Step 3: Spoon your batter evenly into your prepared cupcake cases, making sure not to fill over ⅔ full. Slide into your preheated oven and bake for 22-25 minutes until springy to touch. Remove your cupcakes from the oven and leave to cool completely before decorating.
Step 4: Once your cupcakes are cool, use an apple corer or a knife to scoop out the middle of each cupcake and fill with some caramel. Enjoy devouring the scooped out bits of cake as perks of the chef. Set your filled cupcakes aside while you make the buttercream.
For the buttercream and decoration:
Step 1: Time to make the buttercream! First, beat your butter until really pale and soft. This should take around 5 minutes. Be patient at this stage, it feels like forever, but I promise it’s worth the wait! This beating gives you a really light buttercream that is just heavenly and fluffy. Spoon in half your icing sugar and cocoa powder, then mix slowly to avoid a sugar cloud. Add in the other half of your sugar and cocoa powder, and mix slowly again to combine. Scrap your bowl down well, then add in as much milk as you need to make it a smooth spreadable mixture. Finally, beat your buttercream on high for 1-2 minutes until beautifully light and fluffy.
Step 2: Once your buttercream is made, use your spatula to mix and press your buttercream around your mixing bowl for about a minute or so. This smooths out your buttercream, pushing out air bubbles, so giving you a really silky buttercream to work with for your final step. This step is optional, of course, but worth doing to avoid the air bubbles!
Step 3: Transfer your buttercream to a piping bag fitted with any nozzle you wish (I used a 1M), and pipe beautiful buttercream swirls onto your cupcakes. Top each cupcake with a trio of enchanted eggs. Enjoy!
Can I make my own cupcake cases?
Yes you can make your own cupcake cases! First, find a glass that fits closely in your cupcake tin. Cut a square of parchment and shape it around the bottom of your glass. Place your “cupcake case” in your cupcake tin and fill with batter as usual before baking.
How do I know when my cupcakes are baked?
You can tell your cupcakes are baked because they will have risen, be firm on top and springy when lightly pressed. You can also use a toothpick or wooden skewer (I prefer using a wooden tool as any uncooked crumbs stick to it better than to a metal tool), poked into the middle of the cupcake. If your cupcake is done you should have at most a few crumbs come out sticking to it.
How long will these Enchanted Egg chocolate caramel cupcakes last? How do I store them?
These cupcakes should be stored in an airtight container and should be kept at room temperature for 2-3 days.
Can you freeze cupcakes?
Absolutely! Most cupcakes will freeze well for up to three months.
How to freeze your cupcakes
I recommend freezing these cupcakes unfilled and undecorated. This helps avoid your buttercream being squashed and damaged when frozen. To freeze your cupcakes, make sure they are completely cool first. Wrap each cupcake tightly in cling film and place in a sturdy airtight container before freezing. I like using a container as I find it helps protect the cupcakes from knocks in the freezer.
How to thaw chocolate cupcakes
Cupcakes thaw very quickly. Depending on the temperature of your room, they can normally be completely thawed in just a couple of hours. To thaw your cupcakes, remove them from the container and cling film and place each cupcake on a cooling rack, brushing off any ice crystals as you do. Cover with a clean tea towel until you are ready to fill and decorate them.
Can I make these cupcakes gluten free and dairy free?
Absolutely! You can substitute your plain/all purpose flour for a gluten free flour, but do add an additional ¼ tsp Xanthan gum if you can tolerate it. For dairy free options in your cupcakes similarly use a plant based butter and milk. Please be aware though that the Galaxy enchanted eggs are not dairy free. Do also check that your caramel does not contain any dairy products.
Additional tips for making this Enchanted Eggs chocolate caramel cupcakes recipe
- Make sure you have prepared your tools and ingredients before you start mixing: line your cupcake pan with cupcake cases, preheat your oven and get your ingredients out ready to use. It is easy to forget something once you start mixing!
- Take time to read through the recipe so you are familiar with what steps come next. Do not skip details and instructions given as it could affect the results of your final bake.
- Do be patient for your cupcakes to cool completely before hollowing, filling and decorating: you do not want your cupcakes to fall apart or melt your buttercream!
- It is really important to beat your butter plenty enough when making your buttercream. Trust me, this step is totally worth the extra few minutes you will spend!
- If you are not confident with piping your buttercream onto your cupcakes, simply place a dollop of buttercream on top and swirl it with a knife instead. It will still taste lovely, and you can make a pretty swirl using a different tool!
If you have any other questions about this recipe, please use the comments below and I will do my best to help! And if you have made and enjoyed this, I would love to hear from you too!
One final thing: if you make this recipe for Enchanted Egg chocolate caramel cupcakes, please do consider leaving a rating and review below. I would truly love to know how you enjoy making them and it really helps others looking for a recipe too! You could even post a picture on Instagram and tag me when you share it with the world, you know I want to see! 😊
More Easter themed recipes for you to enjoy
If you enjoyed this, you will love these other fabulous Easter recipes on my blog:
Mini egg cookies: gorgeous chewy cookies with wonderful crispy edges. Plenty of gooey and melty chocolate chips. And lots and lots of mini eggs too. Easter doesn’t get much better with mini eggs!
Carrot cake tray bake: my crowd pleasing carrot cake tray bake is packed with walnuts and my delicious spice mix. Topped with a tangy cream cheese icing and a scattering of walnuts, this is sure to become a favourite!
Mini egg cupcakes: these cupcakes are perfect Easter bakes! Beautiful moist chocolate cupcakes topped with light vanilla buttercream and mini eggs. Delish!
Thanks for joining me today, my friends! Enjoy and happy baking! x
Recommended equipment I used *
|Digital kitchen scales
|Electric hand mixer
|Ice cream scoop