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Cadbury Creme Egg Cupcakes: The Ultimate Easter Treat

Cadbury creme egg cupcakes
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These Cadbury Creme Egg Cupcakes are a delightful Easter treat that combines rich, devilish chocolate cupcakes with a gooey Cadbury Creme Egg surprise in the center. Topped with swirled vanilla buttercream and a halved Creme Egg, these cupcakes are as fun to make as they are to eat! Perfect for Easter celebrations or any chocolate lover’s indulgence.

Ingredients

Scale

For the Cupcakes:

  • 40g cocoa powder
  • 1/2 tsp coffee granules
  • 180ml boiling water
  • 130g plain flour
  • 3/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 85g butter, softened
  • 150g soft light brown sugar
  • 1 large egg + 1 large egg yolk, beaten
  • 1 tsp vanilla extract

For the Buttercream:

  • 300g icing sugar
  • 150g soft unsalted butter
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • Golden yellow food colour gel (e.g., Wilton Golden Yellow)

For Decoration:

  • 3 packets Cadbury Mini Creme Eggs

Instructions

  1. Preheat the Oven:
    Preheat the oven to 180°C/160°C Fan/350°F. Line a 12-hole cupcake pan with liners.
  2. Make the Chocolate Batter:
    • In a medium bowl, whisk the cocoa powder and coffee granules with the boiling water until smooth. Set aside to cool slightly.
    • In a separate bowl, cream the softened butter and brown sugar until light and fluffy. Add the beaten egg, egg yolk, and vanilla extract, and mix until combined.
    • Gradually add the cocoa mixture and mix until smooth.
    • Fold in the flour, bicarbonate of soda, and salt using a metal spoon. The batter will be runny—this is normal.
  3. Bake the Cupcakes:
    • Divide the batter evenly among the cupcake liners (about 60ml or 1/4 cup per liner).
    • Bake for 18-22 minutes, or until the cupcakes are risen and spring back when lightly pressed.
    • Transfer to a wire rack to cool completely.
  4. Prepare the Buttercream:
    • Using an electric mixer, beat the butter and icing sugar on high speed for several minutes until light and fluffy.
    • Add the vanilla extract and milk, and continue beating until smooth and aerated.
    • Divide the buttercream into two bowls. Add golden yellow food colour gel to one half and mix well.
  5. Assemble the Cupcakes:
    • Once the cupcakes are cool, use an apple corer or cupcake tool to remove a small piece from the center of each cupcake.
    • Insert a whole mini Creme Egg into each hole.
    • Fill a piping bag fitted with a star nozzle with both colors of buttercream (one color on each side) and pipe swirls onto the cupcakes.
    • Top each cupcake with a halved Creme Egg, allowing the “yolk” to spill out for a fun effect.

Notes

  1. Runny Batter Alert: The cupcake batter will be quite thin—this is normal! Pour it carefully into the liners using a jug or measuring cup for even distribution.
  2. Creme Egg Insertion: Use an apple corer or a cupcake tool to remove the center of the cupcakes. Be gentle when inserting the mini Creme Eggs to avoid cracking them.
  3. Buttercream Swirl: For a marbled effect, pipe the yellow and white buttercream together until the colors blend slightly.
  4. Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Nutrition

Find it online: https://recipes.swedishinarabic.net/cadbury-creme-egg-cupcakes-the-ultimate-easter-treat/