Servings: 12 cupcakes
Calories: 220kcal
Cost: $15
Equipment
- Muffin tin
- Paper cases
- Hand mixer
- Saucepan
- Whisk
Ingredients
- 120 ml milk
- 150 ml egg liqueur
- 18 g vanilla pudding powder
- 2 tablespoons sugar
- 120 g butter
- 150 g soft butter
- 150 g sugar
- 1 pinch salt
- 3 medium eggs
- 120 g wheat flour (Type 405)
- 30 g baked cocoa
- 1 teaspoon baking powder
- 50 ml egg liqueur
Instructions
- In a small saucepan, bring the milk and egg liqueur to a gentle boil.
- Whisk together the pudding powder, sugar, and a few spoonfuls of the milk mixture in a bowl.
- Pour the pudding mixture back into the saucepan and stir until it thickens into a pudding. Pour into a bowl, cover, and chill.
- Preheat your oven to 180°C (160°C for fan ovens) and line a muffin tin with paper cases.
- In a mixing bowl, beat the soft butter, sugar, and salt until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix the flour, cocoa, and baking powder.
- Alternate adding the dry mix and egg liqueur to the butter mixture until smooth.
- Spoon the batter into the paper cases, filling each about two-thirds full.
- Bake for about 25 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely, then beat softened butter into the chilled pudding.
- Cut a small hole in the center of each cupcake and fill it with the cream.
- Decorate with chocolate sprinkles, a drizzle of egg liqueur, and/or chocolate eggs on top.
Notes
Use high-quality egg liqueur and cocoa for the best flavor.
Brush cooled cupcakes with simple syrup before filling to maintain moisture.
Store in an airtight container in the fridge for up to 3 days or freeze wrapped individually for up to 2 months.
Let cupcakes sit at room temperature for 15 minutes before serving to enhance flavors.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 85mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Calcium: 30mg | Iron: 1mg
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