Cadbury Chocolate cream cheese cupcakes Recipe
- 50 g PHILADELPHIA Cream Cheese Block, softened
- 120 g unsalted butter, softened
- 0.25 cup Cadbury Bourneville cocoa
- 1 cup caster sugar
- 2 large eggs
- 1 tsp vanilla paste
- 1 cup plain flour
- 0.5 tsp baking powder
- 0.25 tsp Bicarb soda
- 0.66 cup Boiling water
- 225 g Cadbury Milk chocolate Melts, melted
- 200 g PHILADELPHIA Cream Cheese Block, softened
- 500 g Pure icing sugar
- 6 Oreo cookies, crushed
- 114 g Cadbury Milk Chocolate easter eggs, to decorate
INGREDIENTS
TIME
- PREP TIME 20 min
- COOK TIME 60 min
METHOD
- 1
Preheat oven to 160C fanforced. Place paper cupcake liners in a 12 hole muffin tin.
- 2
In a freestanding mixer, beat cream cheese, butter, cocoa and sugar together until light and fluffy.
- 3
Add eggs and vanilla and beat until combined.
- 4
Fold in flour, baking powder and bicarb soda. Add boiling water and stir until smooth.
- 5
Pour mixture into muffin tins until approximately ¾ full.
- 6
Bake for 25 minutes, until a skewer comes out clean when tested.
- 7
Cool on wire racks.
- 8
To make the frosting, beat the melted chocolate with cream cheese until combined, then add the icing sugar and beat until thick and smooth. Put the frosting into a piping bag fitted with a star shaped nozzle.
- 9
Pipe frosting onto cupcakes and decorate with crushed Oreos and Cadbury eggs.
PER SERVING
- 0
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING
- 0
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THE EQUIVALENT OF A GLASS AND A HALF OF FULL CREAM MILK IN EVERY 200g OF CADBURY DAIRY MILK MILK CHOCOLATE.
DAIRY MILK, THE GLASS AND A HALF DEVICE, CARAMILK, BOOST, CRUNCHIE, CADBURY FAVOURITES, BLACK FOREST, MARVELLOUS CREATIONS, VELVET AND ASSOCIATED MARKS, THE COLOUR PURPLE AND THERE’S A GLASS AND A HALF IN EVERYONE ARE TRADE MARKS USED UNDER LICENCE.
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