Cadbury Egg Easter cupcakes with a rich chocolate cupcake base filled with Cadbury eggs, creamy caramel frosting and a chocolate Easter egg candy on top.
In a large bowl, combine the cake mix, chocolate pudding and 1/2 cup chocolate chips. Stir until combined. Next mix in 4 eggs, 3/4 cup canola oil and 3/4 hot water. Finally mix in 1 cup sour cream.
Then scoop the caramel out of the large Cadbury eggs and set aside. Chop up the chocolate from the eggs and stir into the batter.
Pour batter into the cupcake liners (about 3/4 the way full). Then place a mini Cadbury egg in the center of the cupcake.
Bake for 20-23 minutes or until they spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.
Remove from oven and allow cupcakes to cool on a cooling rack.
Caramel Frosting:
Melt the reserved caramel in a microwave safe bowl.
Whip butter in a large mixing bowl. Next slowly add in 2 cups powdered sugar and mix. Then add vanilla, milk/cream, melted caramel and 1 more cup of powdered sugar. Add last cup of powdered sugar and mix until combined. Add more or less milk/cream to reach desired consistency.
Pipe frosting on cooled cupcakes, then top with mini Cadbury egg if desired.