Cadbury Cupcakes with Easter Egg Nests

These Cadbury Egg filled cupcakes topped with colorful milk chocolate eggs in marshmallow pretzel nests are the perfect Easter treat! Make this fun and festive treat just in time for Easter Sunday...

Cadbury Egg Cupcakes

Ingredients

• 2½ cups cake flour (or 2 1/4 cups all-purpose flour)
• 1 2/3 cups sugar
• 3/4 cup butter, softened
• 2/3 cup cocoa powder
• 1 package Jell-O instant pudding in Chocolate Fudge (3.4 oz)
• 1¼ cup water
• 1¼ teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 24 Cadbury Eggs (frozen)

Directions

Preheat oven to 350 degrees F.

Combine all cake ingredients in a large mixing bowl and beat with an electric mixer for one minute on medium-high until ingredients are fully incorporated.

Fill cupcake liners about 1/4 full and place in a frozen Cadbury Egg in the batter. Add another 1-2 teaspoons of batter, making sure to completely cover the egg.

Bake for 18-20 minutes. Test for the cupcakes by inserting a toothpick on the side of the cupcake to avoid the eggs in the center.

*Note: Cake mix also works well. Just follow the directions on the box and don’t forget to add Cadbury Eggs!

Buttercream Frosting

Ingredients

• 1/2 cup butter
• 1/2 cup Crisco vegetable shortening
• 3 ¾ cups Confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 ½ tablespoons milk
• Food Coloring

Directions

Combine the softened butter and Crisco in a large mixing bowl. Beat with an electric mixer (paddle attachment works best) on medium speed for 1-2 minutes or until smooth. Add half of the confectioners’ sugar and beat on low speed for an additional 1-2 minutes until completely combined. Add the remaining confectioners’ sugar, vanilla and milk. Beat for about 2 more minutes until the frosting is creamy and fluff. Add any food coloring at this time.

Easter Egg Pretzel Nests

Ingredients

• 4 cups Mini Marshmallows
• 1/2 cup Butter
• 8 cups of pretzel sticks (broken into smaller pieces)
• Filling: Cadbury Milk Chocolate Eggs, Whopper Robin’s Eggs, Jelly Beans or M&M's

Directions

Place the butter in a large microwave-safe bowl and heat until melted. Once the butter is melted, stir in marshmallows and microwave for 45 seconds on high. Stir and microwave for an additional 45 seconds. Stir again to ensure the butter and marshmallows are well mixed then add pretzel sticks, continuing to mix until completely coated with the marshmallow/butter mixture.

Coat the cupcake tin with cooking spray. Also spray a little on your hands to help keep the mixture from sticking. Spoon the marshmallow-coated pretzels into each cup (24 cups) then form into the shape of little nests using your hands.

Put the pan in freezer for at least an hour. Gently twist the nests to remove from the cupcake tin. If you’re having trouble, try using a knife or fork to pop them out. Fill with your favorite Easter candy (pictured: Cadbury Milk Chocolate Eggs) and place on top of your Cadbury Egg cupcakes!

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