Creme Egg Chocolate Cupcakes with Cinnamon Coffee Buttercream Recipe

 

I decided to bake these in conjunction with the Easter celebrations - pleased to say that they were a hit! The recipe for both the cake and icing I found separately on the internet and they are both simple and easy to follow. The cupcakes came out nice and fluffy, and you can barely tell that they are pure wholewheat. 

100% Wholewheat Chocolate Cupcakes (Makes 24) from Texanerin Baking

• 2 cups (360 grams) white sugar
• 1 3/4 cups (210 grams) whole wheat flour
• 3/4 cup (85 grams) cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup (240ml) milk
• 1/2 cup (120ml) olive oil
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water

1. Preheat your oven to 350°F / 175°C.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, olive oil and vanilla.
4. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water.
5. Line 24 muffins tins with liners and fill each one just a little more than halfway.
6. Bake for 14 – 17 minutes or until a toothpick comes out with some moist crumbs, but no liquid.

Coffee and Cinnamon Icing from All Recipes

• 1 teaspoon instant coffee granules
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1 teaspoon vanilla extract
• 110g butter, softened
• 360g icing sugar
• 2 tbsp milk (add more if you would like a softer consistency than what you see in the pictures)

1. In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt.
2. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla.
3. Alternately beat in icing sugar and milk until desired consistency is achieved.

Last but not least, top your cupcakes off with mini Cadbury Creme eggs - gently push them into the icing to make them stick!