Cadbury Creme Eggs Cupcake Recipe
When it comes to holidays and changing seasons, there are certain foods that bring up the strongest memories. Halloween is all about candy corn, while candy canes are associated with Christmas. And as for Easter? For many, it's all about the Cadbury Creme Egg.
These chocolate eggs filled with a soft and sweet fondant center have been around since 1971, stealing the hearts of countless Easter candy lovers along the way. Sure, jelly beans and Peeps definitely top the list of Easter classics, too. But at this point, whether you're including them in an Easter egg hunt or simply adding them to the household candy bowl, Cadbury Creme Eggs are a quintessential Easter treat. And they're the perfect inspiration for a batch of Easter cupcakes.
With a simple chocolate cupcake recipe, vanilla frosting, and a few mini Cadbury Creme Eggs, you can make these festive Cadbury Creme Eggs cupcakes for your Easter celebration at home.
Gather the ingredients for this Cadbury Creme Eggs cupcakes recipe
You'll want to be sure you have all of your ingredients prepped and ready before you start baking. For this Cadbury Creme Eggs cupcakes recipe, you'll need a quarter cup of white sugar, a half cup of brown sugar, three-quarters of a cup of flour, half a cup of cocoa powder, three-quarters of a teaspoon of baking powder, three-quarters of a teaspoon of baking soda, half a teaspoon of salt, one egg, half a cup of milk, and a quarter cup of oil.
You'll also need your Cadbury Creme Eggs! The mini, individually wrapped Cadbury Creme Eggs available at most stores work best for this recipe. Grab 24 to use for the cupcakes and for decoration, and put them in the freezer so they'll be firm for when you bake your cupcakes.
To make the frosting to top the cupcakes, you'll need a stick of unsalted butter, softened, five to six cups of powdered sugar, two tablespoons of milk, one teaspoon of vanilla extract, and gold or yellow food coloring (if desired).
Mix the dry ingredients for this Cadbury Creme Eggs cupcakes recipe
Once your Cadbury Creme Eggs cupcakes ingredients are gathered and ready, it's time to start baking! First, preheat the oven to 350 degrees Fahrenheit to allow it to heat up to the proper temperature while you prep the chocolate cupcake batter.
Next, add all of the dry ingredients in a large mixing bowl. Pour in the white sugar, brown sugar, flour, baking powder, baking soda, salt, and cocoa. Mix the dry ingredients using a hand mixer until well-combined. Be sure the mixture is free of any large clumps before moving onto the next step.
Add the wet ingredients for this Cadbury Creme Eggs cupcakes recipe
Once your Cadbury Creme Eggs cupcakes dry ingredients are all mixed and ready, it's time to add in the wet ingredients. First, add in the egg and mix. Then, gradually add in the oil while continuously mixing. Lastly, gradually mix in the milk.
Mix until the ingredients are well-combined and the chocolate cupcake batter begins to form, but be sure not to over-mix. Mixing past the point of the batter being fully combined is unnecessary and will result in a drier cupcake.
Scoop the batter and bake these Cadbury Creme Eggs cupcakes
Once the chocolate cupcake batter is ready, it's time to prep the cupcakes for baking. Line a cupcake pan with paper liners. If you don't have paper liners on hand, lightly spray the pan with cooking spray to prevent the cupcakes from sticking.
Scoop the batter with a measuring cup and fill each cupcake pan well just under halfway full. Remove the Cadbury Creme Eggs from the freezer, remove the foil, and then place an egg in each cupcake well. Don't push down on the egg. Spoon a tiny bit of cupcake batter over top of the egg, using just enough to cover the top.
Place the cupcake pan in the oven and bake cupcakes for 18 to 20 minutes until the tops are fully set. Once the cupcakes are finished baking, remove them from the oven and set them aside to cool completely.
Make the frosting for these Cadbury Creme Eggs cupcakes
While the Cadbury Creme Eggs cupcakes are cooling, it's the perfect time to make the frosting to top your cupcakes. Add the stick of softened butter into a large mixing bowl. Use your hand mixer to make the frosting, or utilize a stand mixer with the paddle attachment.
Once the butter is added to the bowl, whip it until light and fluffy. Then, add in two cups of powdered sugar. Mix the butter and sugar, and then add in two tablespoons of milk and one teaspoon of vanilla extract. Continue gradually adding powdered sugar as you mix until the frosting thickens and comes together. Once the frosting has formed, turn the speed up on the mixer to whip the frosting until fluffy. Lastly, add a few drops of gold or yellow food coloring to your frosting to color it. Whip the food coloring into the frosting for a nice, subtle yellow color.
Once your cupcakes are cooled, top them with the vanilla frosting. Then, cut down the seam of the remaining eggs to split them in half. Place the split eggs on top of your cupcakes for decoration.
- ¼ cup white sugar
- ½ cup brown sugar
- ¾ cup flour
- ½ cup cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup milk (plus 2 tablespoons for frosting)
- ¼ cup oil
- 1 stick unsalted butter, softened (for the frosting)
- ½ teaspoon vanilla extract (for the frosting)
- 24 mini Cadbury Creme Eggs, frozen
- Gold or yellow food coloring (for frosting)
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add the dry ingredients. Add the white sugar, brown sugar, flour, baking powder, baking soda, salt, and cocoa powder. Mix well to combine.
- Mix in the egg, and then add in the oil.
- Continue mixing, and then add in the milk. Mix until the batter forms, but do not over-mix.
- Line a cupcake pan with paper liners or spray with cooking spray.
- Scoop the batter with a measuring cup and fill each cupcake pan well just under halfway full. Remove the Cadbury Creme Eggs from the freezer, remove the foil, and then place an egg in each cupcake well. Don't push down on the egg. Spoon a bit of cupcake batter over top of the egg, using just enough to cover the top.
- Bake the cupcakes for 18 to 20 minutes until the tops are fully set. Once finished baking, remove the cupcakes from the oven and set aside to cool completely.
- To make the frosting for the cupcakes, add 1 stick of softened butter into a mixing bowl. Whip the butter until fluffy, and then add in 2 cups of powdered sugar. Mix the butter and sugar. Then, add in 2 tablespoons of milk and 1 teaspoon vanilla extract. Continue gradually adding powdered sugar and mixing until the mixture thickens and the frosting comes together. Once formed, turn the speed up on the mixer to whip the frosting until fluffy. Add in gold or yellow food coloring to color the frosting a subtle yellow color if desired.
- Top the cooled cupcakes with the frosting. Cut down the seam of the remaining eggs to split them in half. Place the split eggs on top of your cupcakes for decoration.
| Calories per Serving | 318 |
| Total Fat | 21.6 g |
| Saturated Fat | 8.5 g |
| Trans Fat | 0.4 g |
| Cholesterol | 354.5 mg |
| Total Carbohydrates | 19.4 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 11.0 g |
| Sodium | 316.4 mg |
| Protein | 13.2 g |
