Cadbury-Stuffed Cupcakes

Frozen eggs save the structure and texture inside the cupcake. Unwrapping before freezing is a must — otherwise wrappers stick and tear the chocolate shell. Pick large muffin liners or jumbo sizing for enough volume and sturdiness to hold egg and batter. Adding espresso powder is a pro kitchen tip; coffee intensifies cocoa notes without tasting like coffee. Cream cheese swap for shortening in frosting brings tang and smoother mouthfeel — no bland grease taste. Milk quantity might shift depending on temperature — frosting too runny? Add powdered sugar a bit. Too stiff? Add a teaspoon more milk one at a time. Folding caramelized creme filling into frosting adds texture and flavor depth — avoid overmixing or you’ll lose that streaky look. Sharp knives minimize mess slicing egg tops — a serrated blade can crumble chocolate edges.

Start with frozen eggs; warn against skipping freezing or unwrapping. Batter texture matters — don’t overmix boxed mix but fold in espresso for flavor if used. Use thick liners or grease muffin pans to prevent sticking. Baking time is longer because of size but internal egg means visual cured top and spring-back feel are better doneness tests than toothpicks. Overbaking dries cupcakes; early removal critical. Cool fully before frosting or buttercream melts from residual heat — patience pays off here. Butter and cream cheese whipping must be thorough for light airy frosting; gradually adding powdered sugar avoids dust cloud and uneven mixing. Creme swirling should be gentle, preserving defined ribbons. Frost cupcakes generously — thick frosting hides small imperfections and anchors crooked egg halves. Chill frosting if too soft but best at room temp for spreading. Always clean knife between egg cutting to avoid smearing chocolate.