Cadbury Creme Egg Cup Cakes

1 French Vanilla Cake Mix

Make cup cakes as directed on the box. Let cool. Meanwhile you can start your filling.

For the Filling:

1/2 Cup light corn syrup
1/4 Cup butter, softened
1 tsp. vanilla
1/8 tsp. salt
3 Cups powdered sugar
1-3 Tbsp. milk
Optional: add 4 drops yellow and 2 drops red food coloring

Combine the corn syrup, butter, vanilla and salt in large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well, slowing adding the milk until creamy and resembles the creme from inside the Cadbury Egg. If you are using the food coloring, add at this time.

Once your cupcakes have cooled completely, take a knife and carve a small inverted cone out of your cupcake. Hint: Hold you knife at a slant so it will make the cone. Remove the cone from the top of the cupcake and set aside. Next, take a spoon and carefully remove some of the inside of the cupcake to make a well for your creme. Be sure not to take any more cupcake from the edge so your cone will fit back into the cupcake nicely. Spoon a small amount of the creme mixture into the cupcake. Place your the top back onto the cupcake, pressing gently.

For the Frosting:

1/4 Cup butter
4 Cups powdered sugar
1/3 Cup unsweetened cocoa powder
6 Tbsp. Half-and-half, light cream or milk
1 tsp. vanilla

In a medium mixing bowl beat butter with an electric mixer until fluffy. Gradually add 1 cup of powdered sugar and cocoa powder, beating well. Slowly beat in half-and-half and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional half-and-half to make spreadable. Frost your cupcakes!!