Step #1
Pop your Creme Eggs into the freezer for a few hours or overnight to chill before you begin. Preheat the oven to 180 degrees.
Step #2
Add cake mix into mixing bowl and add water and oil. Then mix well until there are no lumps. Line your baking tin with greaseproof paper or a coating of butter before adding in your mixture.
Step #3
Put the cake into your preheated oven for 30-40 minutes. Carefully remove the cake from the oven and place it on a wire rack to cool.
Step #4
While the cake cools, combine cocoa powder, icing sugar, butter, vanilla extract and a splash of milk in a mixing bowl. Whisk everything together until smooth. After your cake has cooled, crumble it into small pieces by hand or with a utensil in a bowl until it is finely broken up. Combine the crumbled cake mixture with the prepared chocolate buttercream. Combine the two until they hold together, forming a sticky consistency that isn't overly wet.
Step #5
Remove the crème eggs from the freezer and start unwrapping a few. Take a portion of your cake mixture, about the size of your fist and shape it into a ball. Press it gently in your hand, then place a creme egg at the center. Carefully work the cake mixture around the creme egg until it’s completely covered and forms a ball. Repeat this process with the remaining mixture until it’s all used up.
Step #6
Place the chocolate sprinkles in a bowl, then take one of your prepared balls and gently roll it in the sprinkles until it’s fully coated. Leave them to set and enjoy!
