Cadbury Creme Bites
Easy homemade mini Cadbury Creme Eggs made in bite size cups with a rich milk chocolate shell and silky creme center.
Ingredients
Ingredients
- 32 oz milk chocolate chopped and divided
- 1 cup light corn syrup
- 1/2 cup unsalted butter softened
- 2 tsp vanilla bean paste
- 2 tbsp milk
- 1/2 tsp fine salt
- 6 cups powdered sugar
- 2 drops orange gel food coloring
- 1 drop yellow gel food coloring
Instructions
- Line a mini muffin pan with 48 parchment paper mini cupcake liners and set aside.
- Place 16 oz of the milk chocolate in a microwave safe bowl and heat on HIGH for 30 seconds. Stir well, then continue microwaving in 20 second increments, stirring after each, until completely melted and smooth.
- Spoon or pipe a small pool of melted chocolate into the bottom of each liner, just enough to cover the base, then gently tap the pan on the counter to level the chocolate and release any air bubbles. Refrigerate for 5 to 10 minutes, until the chocolate just firms up.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and corn syrup on medium speed until thick and creamy.
- Add the milk, vanilla bean paste, and salt, and mix until combined.
- With the mixer on low speed, gradually add the powdered sugar, about 1 cup at a time, mixing well and scraping the bowl as needed, until a stiff, smooth creme forms.
- Transfer about two thirds of the white creme mixture to a piping bag and set aside.
- Add the orange gel food coloring and yellow gel food coloring to the remaining creme in the mixer bowl and mix until the color is completely even and a rich orange shade forms. Transfer the colored creme to a second piping bag.
- Snip the tip of the white creme piping bag to create about a 1/2 inch opening. Pipe a generous mound of white creme into the center of each chocolate base, leaving a small border around the edges for the top chocolate layer.
- Snip a small opening in the colored creme piping bag and pipe a small dot of orange creme in the center of each white creme mound to create a yolk effect.
- Add the remaining 16 oz milk chocolate to the bowl with any leftover melted chocolate and microwave in 20 second increments, stirring after each, until fully melted and smooth.
- Transfer the melted chocolate to a clean piping bag, snip the tip, and pipe chocolate over the creme in each cup, covering completely and sealing to the edges of the liners.
- Gently tap the pan again to level the tops, then refrigerate for at least 30 minutes, or until the chocolate is fully set and firm.
- Once set, peel the bites from the liners and serve, or store in an airtight container in the refrigerator until ready to enjoy.
Notes
- Use good quality milk chocolate for the best flavor and a smooth, shiny shell.
- If the creme feels too stiff to pipe, beat in 1 to 2 teaspoons of milk until it loosens slightly.
- Work in short microwave intervals with the chocolate and stir well to avoid scorching.
- For clean layers, make sure the bottom chocolate is set but not rock hard before piping the creme.
- Store the bites in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
- If the creme feels too stiff to pipe, beat in 1 to 2 teaspoons of milk until it loosens slightly.
- Work in short microwave intervals with the chocolate and stir well to avoid scorching.
- For clean layers, make sure the bottom chocolate is set but not rock hard before piping the creme.
- Store the bites in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.