A cupcake in an egg shell

I saw this post for cupcakes baked in egg shells on the Cupcake Project blog today, and I knew I had to make these ASAP (while they were still "in season" for Easter and spring). So instead of baking the cupcakes that I had planned to make to celebrate my co-worker's excellent finish in the Boston Marathon, I decided to make these egg-cellent cupcakes.

I started out making 15 (I lost a few along the way). It took me about 30 minutes to hollow out the shells and that was the most time-consuming part. After that, the baking was simple. I did them in two batches. After the first batch all overflowed, I tried to use less batter the second time around. But they overflowed, too. I would say to fill the shells only half full. And I also learned that if you clean off the excess batter while the eggs are still warm out of the oven, you can get them fairly clean. (If you wait until they cool, it's difficult to remove the overflow cake.)

And, it's quite possible to crack a shell in the process. I lost one from my own stupidity, as I dropped it in the process of moving it. Two more cracked while I was trying to clean off excess batter. And I ended up a little short on batter, so I had tossed one empty shell without baking it. Thus, I'm bring a dozen to work (including one cracked shell).