These Galaxy Golden Egg Cupcakes marry together a chocolate and caramel cupcake, chocolate frosting and crisp Galaxy Golden Eggs to create a seriously delicious cupcake!
Happy Thursday! Hitting you up with one last recipe for Easter this weekend in the form of Galaxy Golden Egg Cupcakes. Oh my goodness, I cannot tell you how delicious these cupcakes are.
When Galaxy Golden Eggs came out a few Easters a go I was instantly hooked. Mini milk chocolate eggs with crunchy caramel pieces dusted in edible gold dust. What’s not to love!?
I also have exciting news for UK readers: you know how we aren’t able to get Kraft caramels here and there’s basically nothing that’s exactly the same?
Well Werther’s now make soft caramels and they are the most similar thing to Kraft caramels I’ve seen. Oh and they taste really good 😉
I wanted to take the flavours of the Galaxy Golden Eggs and make sure the cupcake complimented the eggs, so I decided on a chocolate cupcake with added caramel. I didn’t add crunchy caramel bits, so they’re not identical to the golden eggs, but I didn’t really fancy crunchy bits in my cupcake, so I went with gooey caramel instead!
To create my caramel layer, I popped a Werther’s caramel into the base of each cupcake liner, placed the cupcake batter on top and baked them to create a decadent, rich cupcake.
The caramel melts into the base of the cupcake to create this thick fudgy chocolate layer with gooey caramel. INSANELY GOOD!
To create the “frosting” I melted 6oz of milk chocolate with 1tbsp of butter to create a thick, spreadable frosting which I spooned onto each cupcake and swirled with a small spoon.
Plop two Golden eggs on the top and devour. These are bound to be a hit with any chocolate and caramel lover in your life!
Galaxy Golden Egg Cupcakes
- For the cupcakes:
- 3/4 stick (85g) unsalted butter, at room temperature
- 1 cup (200g) caster/white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (50ml) vegetable oil
- 1/2 cup (50g) cocoa powder, sifted
- 1 cup (140g) plain/all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1/2 cup (120ml) milk
- 12 Kraft caramels or Werther’s soft caramels
- For the frosting:
- 6 oz (170g) milk chocolate
- 1 tbsp unsalted butter
- 24-36 Galaxy Golden Eggs
- Preheat the oven to 180C/350F and line a 12 hole cupcake tray with liners.
- Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium speed until the mixture comes together – it won’t fully cream together due to the butter/sugar ratio, but it first of all goes crumbly, then comes together slightly. At this stage add in the eggs and vanilla extract and mix on medium speed until smooth and well combined. This is when the mixture comes together.
- Add in the vegetable oil and mix on medium speed until well combined and smooth, about 1 minute.
- Add in the cocoa powder, flour, baking powder and salt and mix on low until the mixture starts to come together, then add in the milk and continue to mix on medium speed until everything is smooth and well combined. The mixture should be airy and it won’t be super thick.
- Place a Kraft/Werther’s caramel into the bottom of each cupcake liner and then cover with 2tbsp of cupcake batter.
- Place into the oven for 18-22 minutes (mine took 18 mins) until risen and an inserted skewer into the centre comes out clean – because of the caramel, don’t insert the skewer all the way to the bottom.
- Transfer to a wire rack as soon as possible to cool completely.
- Make the frosting: break the chocolate into a heat proof bowl and add in the butter. Microwave in 20 second increments, stirring between each one, until everything is melted together and it’s thickened slightly.
- Spoon a little of the chocolate mixture into the centre of your cupcakes and then swirl with the back of a small spoon. Pop 2 or 3 Golden Eggs into the centre of each cupcake and leave to set.
- Galaxy Golden Egg Cupcakes will keep in an airtight container, at room temperature, for 3 days.