Chocolate Egg Cakes
Author: 
Recipe type: Dessert; Easter
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Chocolate Egg Cakes are bunny approved! Inspired from a favorite Easter Egg, chocolate egg cakes sandwich peanut cream filling and are drenched in milk chocolate glaze with a candy bow on top!
Ingredients
  • Devil’s Food Cake
  • 2 cups of flour
  • ½ cup unsweetened cocoa
  • 2 cups of sugar
  • ½ teaspoon of salt
  • 1 teaspoon baking powder
  • 2 teaspoons of baking soda
  • 1 cup of milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup (8 ounces) strong, decaffeinated coffee
  • Peanut Butter Cream Frosting
  • ½ cup creamy peanut butter
  • ½ cup softened butter
  • ⅛ teaspoon salt
  • 3 ½ cups confectioners sugar
  • 8-10 tablespoons milk
  • Milk Chocolate Glaze
  • One 6-ounce can of evaporated milk
  • 1 cup milk chocolate chips
  • 1 tablespoon softened butter
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray pan with baking spray or place cupcake liners in cupcake tin.
  3. Mix together flour, cocoa, sugar, salt, baking powder and baking soda in a bowl.
  4. In a mixing bowl, combine eggs, milk and vegetable oil until well blended.
  5. Add coffee and continue mixing for about two minutes.
  6. Gradually add dry ingredients and mix until well combined.
  7. Pour batter into prepared pans and bake, about 12 minutes for egg pan, 25-30 minutes for cupcake; check with cake tester.
  8. Cool on wire rack in pan for 10 minutes.
  9. Invert pan on wire rack and remove cakes from pan. Cool completely.
  10. Place peanut butter cream frosting, if desired, in decorating bag with medium star tip.
  11. Prepare frosting:
  12. Blend butter, peanut butter and salt in mixing bowl.
  13. Add about ⅓ of sugar into mixture and blend in about 4 tablespoons of milk.
  14. Continue mixing and add remaining sugar and mix in additional milk until frosting is very creamy.
  15. Prepare glaze:
  16. Combine evaporated milk, chocolate chips, butter and vanilla in a small saucepan over low to medium low heat.
  17. Cook and stir until chocolate is melted and mixture is blended and comes to a boil.
  18. Lower heat; cook and stir about 3 minutes until mixture has thickened.
  19. Cool and stir until mixture is of pouring consistency.
  20. For egg cake, place one cake, flat side up, and pipe layer of frosting.
  21. Place another cake, flat side down, on top of frosting,
  22. Drizzle generous amount of chocolate glaze over top of cake and let it drip down the sides.
  23. Add frosting bow or other decoration, as desired, on top of wet glaze. Let set.
Recipe by Little Miss Celebration at http://www.littlemisscelebration.com/2015/03/20/chocolate-egg-cakes/