Easter Candy Bites
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)
I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.
My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!
sounds so good!! I could go for one now 🙂
Well I love Irish Car Bombs so in dessert form I know I would love it even more!
Wow – I am dying to try these. They look amazing!
Wow these look amazing. That looks like the perfect amount of frosting, too.
I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!
What a wonderful recipe! And just in time for St Pats 😀
BB
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http://www.brisbanebaker.blogspot.com
Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!
Wow these are some fancy looking cupcakes! Great job 🙂
I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁
Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…
I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?
beantownbaker — March 16th, 2013 @ 2:49 pm
Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.
Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?