Savor that amazingly sticky & sweet fondant inside of Cadbury Creme Eggs by whipping it into this soft and fluffy vanilla bean buttercream. The perfect topping for a cupcake!
Ingredients
18 chocolate cupcakes, baked and cooled (use a box mix or your favorite homemade recipe)
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and vanilla bean paste until creamy and combined. (You can find vanilla bean paste at many grocery stores or local markets, but I like finding it at places like TJ Maxx and HomeGoods for significantly cheaper. If you cannot find vanilla bean paste, you may substitute vanilla extract -- just increase the amount by a teaspoon or so, imparting a stronger vanilla flavor).
Beat in the heavy cream or milk until combined. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy.
Meanwhile, gently cut each Cadbury in half lengthwise. Scoop the fondant out from each egg half and spoon the fondant into the stand mixer bowl. Repeat with remaining 8 eggs. Do not discard emptied egg shells.
Beat the fondant mixture into the frosting until fully incorporated. Once combined, spoon the frosting into a piping bag attached with a large open tip (I like Atecco 801, but any large tip will do) and pipe generously onto each cupcake. Sprinkle the cupcakes with the nonpareils if you'd like, and garnish the top with a Cadbury Creme Egg half.
Store frosted cupcakes airtight in the fridge up to 5 days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/03/21/vanilla-bean-cadbury-creme-cupcakes/