Easter Candy Bites

Sunday, March 16, 2008

This month’s Master Baker theme is Easter candy. At first, it sounds like it might be easy to bake something with Easter candy, but I had a hard time coming up with something. I wanted to highlight one of my favorite Easter candies. I planned to use either Starburst Jelly Beans, Peeps, or Cadbury creme eggs. The creme eggs are my absolute favorites and I prefer the mini-eggs because they are bite size and less messy. The big eggs are also a lot of sugar to handle all at once.

Immediately I thought of putting a Cadbury egg in a cupcake. But since the eggs are so sweet, I thought it would be overkill. Instead, I came up with this idea. It was a trial and error effort. I found out that if you bake creme eggs, the inside gets hard. I wanted the creme filling to remain in it’s gooey goodness state. I found a solution on the third try.

Cadbury Egg Bites – Adapted from Allrecipes.com – makes 18
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1/4 cup white sugar
1 cup all-purpose flour
15 unwrapped mini Cadbury creme eggs

Preheat oven to 375F.

In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 18 small balls (I used a cookie scoop), place them on a plate and refrigerate for one hour.

While dough is chilling, unwrap creme eggs and put into a bowl in the fridge.

Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Bake for 15 minutes in preheated oven. IMMEDIATELY upon removing from oven, push one mini-egg into each cup. Push them in as far as you can.

Allow to cook 5 minutes in the pan before removing to a cooling rack. These are best enjoyed the same day they are prepared.

Cookies, Dessert

10 comments »

10 Responses to “Cookie Dough Chocolate Ice Cream Cupcakes”

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1

Janna — June 2, 2008 at 2:43 pm

These look awesome!
Did it take a long time to get the ice cream to freeze?
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2

Jen — June 2, 2008 at 8:03 pm

Janna,

I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.
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3

Lisa — June 5, 2008 at 4:03 pm

I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.
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4

Ivy — June 5, 2008 at 6:34 pm

This was a REAALLY good idea!
I love cookie-dough anything. 🙂
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5

Katie — June 7, 2008 at 5:28 pm

I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!
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6

Jen — June 12, 2008 at 3:40 pm

That’s awesome Katie – glad I’m not the only cake mush eater out there!
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Teanna DiMicco — April 21, 2009 at 2:38 pm

This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!
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Hillary — April 21, 2009 at 4:32 pm

What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?

Hillary
Chew on That
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Cathy - wheresmydamnanswer — April 21, 2009 at 4:47 pm

These are so incredible – Love them!!!
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Jen — April 21, 2009 at 5:01 pm

Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.