Cadbury Creme Egg Cupcakes with a moist chocolate sponge, hidden mini Cadbury creme eggs, and smooth chocolate buttercream, a decadent Easter dessert that goes down very well with kids and grown-ups too. Quick and easy to make, these cupcakes are so delicious!
Creme Eggs have become an unmistakable Easter treat that are heavenly delicious on their own, but also fantastic in any bake. From cupcakes to Easter brownies, or Easter chocolate cake, these chocolate eggs can be put to so many yummy uses.
Cupcakes are a quick and easy treat no matter the celebration. They are a favourite with kids, but also grown-ups, and the sky is the limit when it comes to flavours we can choose from.
As with my moist vanilla cupcakes, I opted for a hot milk sponge, as it's incredibly fluffy and moist, and it's pretty much failproof. And it worked a treat with these Easter cupcakes too.
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Ingredients used to make the creme egg chocolate sponges
- mini creme eggs - the regular-sized ones are too big for these cupcakes
- flour - I used plain flour, but self-raising is also ok
- caster sugar - granulated sugar is also ok
- cocoa powder
- butter - I used unsalted butter, salted can also work
- milk - full fat is my first choice, semi-skimmed also ok, but not skimmed
- vanilla extract - it ads a nice flavour to the cupcakes
- eggs - at room temperature
- baking powder
Step-by-step photos and instructions
- freeze the mini eggs for at least 1 hour before baking
- in a bowl, add the sugar and eggs, and use a hand mixer to beat them together well until you get a runny mixture that has a pale yellow colour
- add the milk and butter to a pan set over a low to medium heat, and heat it up until the butter is melted - the milk does not need to boil, it is removed from the pan as soon as the butter is melted
- pour the milk mixture over the egg mixture, whisking continuously
- sift in the flour, cocoa powder and baking powder together with the vanilla extract
- mix well to get a rather thin batter than seems pretty runny - do not add any more flour, as it is not necessary and it will change the consistency of the sponges
- line a muffin/cupcake tin with paper cases, add one tablespoon of the batter to each of it
- add one mini egg to each cupcake, then top it with another tablespoon of batter
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until firm to touch
- leave the cupcakes to cool down completely
Ingredients used to make chocolate buttercream
- icing sugar - confectioners' sugar
- butter - soft, but not melting
- vanilla extract - for a nice flavour
- milk - to loosen up the buttercream
- cocoa powder
Step-by-step instructions to make the buttercream
- if you use a food processor or blender, nothing simpler - add all the ingredients and blitz until smooth - it's ready in a couple of minutes
- if you use a hand mixer, beat the butter and icing sugar together until smooth, then add the milk, cocoa powder and vanilla extract, and beat again
Expert tips
Make sure you use the mini Cadbury creme eggs, rather than the standard size, as those are too big to fit inside the muffin tray cups.
And we really want them to be covered completely with batter before placing them in the oven. Otherwise, the chocolate eggs will not keep their shape and will melt while baking. That would be such a disaster!
Another thing you must be warned about is that you really have to freeze the creme eggs well before using them. Again, that will prevent them from melting in the oven. Once the cupcakes are baked, the eggs will have the right shape and consistency.
Childish as it may sound, cutting the cupcakes in half to reveal the hidden creme eggs is so exciting. It's like opening a Kinder surprise egg, you can't wait to see what's inside.
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Cadbury Creme Egg Cupcakes
Ingredients
- 150 g plain flour
- 1 teaspoon baking powder
- 2 eggs (room temperature)
- 85 g butter
- 150 ml milk
- 150 g caster sugar
- 2 tablespoon cocoa powder
- 12 mini Cadbury creme eggs
- 1 teaspoon vanilla extract
For the chocolate buttercream
- 200 g butter, soften
- 400 g icing sugar
- 2 tablespoon cocoa powder
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Freeze the mini creme eggs for at least 1 hour.
- Add the sugar and eggs to a bowl and use a hand mixer to beat them well until you have a pale yellow colour and they triple their volume.
- In a pan set over a low to medium heat, add the milk and butter cut into cubes, and heat them up until the butter is melted.
- Pour the milk mixture over the egg mixture whisking really well.
- Sift in the flour, cocoa powder, baking powder, and the vanilla extract, and mix well to get a runny batter.
- Line 12-hole muffin tray with non-stick muffin cases, and add one tablespoon of batter to each case.
- Add one mini creme egg to the cases, then cover them with another tablespoon of batter so they are completely covered.
- Bake it the preheated oven at 180 degrees Celsius (350 Fahrenheit) for approximately 20 minutes or until well risen and firm to touch.
- Leave to cool completely.
- To make the chocolate buttercream, add all the ingredients to a food processor and blitz until smooth.
- Use a piping bag fitted with the nozzle of your choice to decorate each cupcake with buttercream.
Video
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure you use the mini Cadbury creme eggs, rather than the standard size, as those are too big to fit inside the muffin tray cups.
- And we really want them to be covered completely with batter before placing them in the oven. Otherwise, the chocolate eggs will not keep their shape and will melt while baking. That would be such a disaster!
- Another thing you must be warned about is that you really have to freeze the creme eggs well before using them. Again, that will prevent them from melting in the oven. Once the cupcakes are baked, the eggs will have the right shape and consistency.
Nutrition
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Karen
Is it ok to double this recipe?
Daniela Apostol
Absolutely!
The ice Queen 👑
Hi Daniela. Made your cream egg cupcakes. My critic's have still to taste them . But they look great and easy to make.
🐥🐥🐥🐥
Many Thanks.
Georgie.
Daniela Apostol
I hope everyone liked them!
Isabella Lin
Are these okay to bake without baking powder or sofa?
Daniela Anderson
Yes, that’s fine.
Carly
Would these be ok to freeze do you think?
Carly
Would you be able to freeze these or would this make them go funny?
Daniela Anderson
Hi Carly! I'm sorry, l have never tried to freeze cupcakes, so l can't tell if they would freeze well. Definitely, l wouldn't freeze the icing anyway. But l think they are at their best freshly baked, so l wouldn't freeze them at all. They would however last ok in the fridge for a day or two, in case you need to make them in advance.
Julie S Pit Stop Crew
Thanks for sharing with us at the Blogger’s Pit Stop Yummy looking cakes yummmm!
Daniela Anderson
Thank you, Julie!