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Creme Egg Cupcakes are one of my favourite Easter bakes. Light and fluffy chocolate cupcakes filled with a surprise treat, topped with swirled buttercream icing… divine! Here are my top tips – it’s easy when you know how.
Easter is a perfect excuse to go Cadbury’s Creme Egg crazy, and I am SO here for it.
From my Creme Egg Brownies to Creme Egg Rocky Road, Creme Egg Fudge to Creme Egg Cheesecake, there’s no bake I won’t indulge in to get these little foil-wrapped delicacies into my Easter diet.
These Creme Egg Cupcakes are great for celebrations and are a little special in that the Creme Eggs are hidden inside, making them fun as well as delicious.
There are a few tips and tricks you’ll need to follow to get these right – once you know them these cupcakes are so easy to make!
Why you’ll love Creme Egg Cupcakes recipe
⭐️ Gooey, chocolatey Easter surprise inside your cupcake
⭐️ Easy to make
⭐️ Perfect for Easter sharing!
Creme Egg Cupcake Ingredients
- Butter – I use unsalted, room temperature butter. Do not even THINK about using margarine! It tastes grim and just doesn’t behave in the same way
- Caster sugar – Be sure to use caster sugar, not granulated. It melts and reacts differently as the grains are larger
- Eggs – Free-range and medium or large sized is best
- Cocoa – I feel that one non-negotiable to make this cake amazing is VERY good quality cocoa powder. I use Green & Blacks cocoa, which I love
- Vanilla extract – It’s important NOT to use vanilla essence instead. This is more synthetic and doesn’t taste as good
- Self raising flour – This flour contains a raising agent so there’s no need for baking powder too
- Mini Cadbury’s Creme Eggs – You’ll need one for each cupcake
- For the icing – More unsalted butter and icing sugar, yellow gel food colouring (I use Sugarflair in Egg Yellow) and dark chocolate
What else you’ll need
- Disposable Piping Bags – These are a must-buy if you’re planning on some cake decorating. They are so easy to use. I know, these are not great for the environment. But using reusable bags takes so much detergent to get them clean, I’m honestly not sure of the best option.
- Piping – I used this Wilton 1M piping nozzle to get the pretty swirls of the icing and lemon curd.
- Muffin tray – It’s really important to bake these cupcakes in a deep muffin tray like this one: Cupcake Baking Pan.
- Muffin cases – Having tested HUNDREDS of muffin cases (cupcake cases), I like these: Dr Oetker White Cupcake Cases, which are available at most supermarkets, or Brown Cupcake Cases. (I genuinely find them really good value and very sturdy)
How to make Creme Egg Cupcakes
❗️IMPORTANT: Freeze your mini Cabdbury’s Creme Eggs for a couple of hours or overnight before you bake!
- Make your cake batter with the sugar, butter, eggs, vanilla extract, flour and cocoa, as per the full recipe method below.
- Put a spoonful into each muffin case in your muffin tray, then pop one Creme Egg on its side in the middle of each case, on top of the batter.
- Top each case with more batter to cover the Creme Eggs. Bake according to the recipe below.
- Make your icing and when your cupcakes are completely cold, pipe the buttercream on top. Melt the chocolate and, when cool, drizzle over the top of each cupcake.
Storing
Store these in an airtight container that ISN’T plastic, somewhere cool (so usually dark too) but not a fridge.
The buttercream icing has butter in, but if you’re old school, you’ll always leave your real butter out of the fridge anyway when in use.
How long do cupcakes last?
Answer – in this house, not very long! Really though, you can make these cupcakes ahead of time.
Because they are so moist, they should last 3-4 days in an airtight tin (although they are better when they are fresh, most people wouldn’t notice the difference.)
You may find that if you store them on a hot day or in a plastic container, the cupcake cases come away a little from the cakes. This won’t affect the taste.
Can cupcakes be frozen?
Yes. Freeze them before icing and wrap them well.
Let them defrost at room temperature. You may find that if they have been frozen and defrosted, the cupcake cases come away a little from the cakes. This won’t affect the taste.
Top Tips for making Creme Egg Cupcakes
⭐️ When you’re putting whole Creme Eggs into the cupcakes (or any other bake) if you can try to make sure they are completely covered they will survive much better. If they aren’t protected by batter, they melt too quickly and collapse.
⭐️ Always, always freeze your eggs before adding to the batter. Overnight is best if you have the time. I just keep some, in their wrapping, in the freezer at Easter time ready for use whenever the urge takes me.
⭐️ Lay the miniature eggs on their side in the cupcakes, rather than pointing up. It means they wobble about less when being put into the oven and they are also easier to cover with the batter.
⭐️ Make sure that you’re using a thick batter (like in this recipe) to hold the eggs in place. Some recipes that are more like a muffin mixture, and are too runny to hold the eggs where they need to be.
⭐️ Try popping cut up eggs on top of your cupcakes for the last 10 minutes of cooking for a different effect. (Don’t freeze them for this as you won’t be able to cut them). They have a very different texture when baked like that, but also look meltingly good.
More Fun Easter bakes…
Easter Ideas
Piñata Mini Egg Cake
Sweet Things
Chocolate Easter Nest Cornflake Cake Recipe
Sweet Things
Chocolate Easter Bark {with Maltesers Bunnies}
Easter Ideas
Easter Rocky Road {Easiest Ever Recipe!}
FAQs
This is SUCH a good tip.. Add a teaspoon at a time of boiling hot water and beat in until light and fluffy.
If you leave the icing for a while, press cling film down onto the surface so that it doesn’t dry out and then beat very well again before using. Add a little extra water if necessary.
Almost always dry cupcakes are down to overbaking. Test your oven with an oven thermometer to check it isn’t TOO hot.
Also, cupcakes will always become dry if they aren’t fresh. If you’re eating them on day 5, they probably will be dry.
There are a few things to check: Be sure that your flour isn’t out of date (so the raising agent is still working).
Test your oven with an oven thermometer to check it really is as hot as the gauge says.
Do not open the oven before 17 minutes.
Check that your eggs are medium or large size. Not enough eggs can cause cakes to rise less.
When the cupcakes are cool, pop a star nozzle in your piping bag and fill the bag with the freshly beaten icing (follow the instructions in the recipe to see how to make it two-tone!)
Pipe a circle around the edge of the cupcake, continue with another circle on top, slightly smaller, and a finally tiny circle on top.
Give the bag a squeeze, stop squeezing and pull the bag away quickly. Done!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
The BEST Creme Egg Cupcakes
Ingredients
- 150 g Caster sugar
- 150 g Unsalted butter, Softened
- 3 Eggs, Free range, medium
- 1 tsp Vanilla extract
- 120 g Self-raising flour
- 30 g Cocoa, I like Green & Blacks
- 12 Mini Cadbury Creme Eggs
For the icing:
- 175 g Unsalted butter
- 350 g Icing sugar
- Egg yellow gel food colouring
- 75 g Dark chocolate
Instructions
- Freeze your miniature Creme Eggs for a couple of hours or overnight.
- Pre-heat your oven to 180℃ fan/200℃/Gas Mark 6.
- Beat the caster sugar and butter until light and pale.
- Beat in the eggs one at a time, followed by the vanilla extract. (Don't worry if the mixture begins to look a little curdled. It will come good.)
- Mix in the flour and cocoa. If you've been using a mixer, do this bit by hand with a spoon or spatula.
- Put a spoonful of batter into each muffin case, in a muffin tray.
- Unwrap your Creme Eggs and place one, laying on it's side, in the middle of each muffin case, on top of the batter.
- Top with the rest of the batter and with a spoon. Gently move the batter in the cases so that you can't see any of the frozen eggs and they are totally covered with batter.
- Bake for about 20 minutes or until they are slightly bouncy to the touch. (You might need to adjust the time by 2-3 minutes either way depending on your oven.)
- Meanwhile, make your icing. Beat your butter until it’s pale, light and fluffy.
- Beat in your icing sugar followed by a teaspoon or 2 of boiling water to soften and lighten the texture of the buttercream.
- Split the icing between two bowls and colour one using your yellow colour. (Use just the tip of a knife and add more colouring as you go until you get the shade you fancy.)
- When your cupcakes are completely cold, put your nozzle into a piping bag, then spoon in your white buttercream and your yellow icing. (Spoon them in next to each other so one goes down one side of the bag and the other down the other side.)
- Have a little practise squeeze until you get a two-tone icing coming through, then pipe swirls onto your cakes.
- Melt your chocolate and allow to cool. Pop into a disposable piping bag, snip 2-3mm off the end of the bag and use it to drizzle your cooled chocolate in squiggles over the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just tried these out ahead of Easter and they turned out brilliant! Amazing recipe, thank you.
Hi there,
Are mini Creme Eggs definitely used? Not full sized?
Hello! I just wanted to reach out because I am very armature baker, and I need some more expert advice.
I need to make 48 of these cakes, but when I multiply all the amounts by 4, I get extraordinary amounts.
600 grams of butter is nearly 6 sticks!
A whole dozen eggs?!
In my experience, most 24 cake recipes have only 2 or 3 eggs, and 1 to 2 sticks of butter. It almost feels like something is wrong in the conversion with this recipe…
Recently I doubled a recipe for 24 cakes (4 sticks of butter, 4 eggs) and ended up with enough leftover batter to make 48 more cakes, so I am not totally convinced that merely doubling the ingredient amounts will have the desired result. And in this case, quadrupling it. (12 whole eggs in one recipe though?!)
Anyway, do you think I should just go ahead and multiply everything by 4? Or is there another conversion method I’m missing?
Hi Jacqueline, yes, but you’d only be able to make as much batter as you have muffin tins for! So you’d need 4 muffin trays to make 48 at once?
That is an amazing cupcake recipe that will definitely come in handy for this year! I plan to cook a lot more and want my family to try different food. Thanks for sharing this post. I love it.
These look amazing! I was wondering if they freeze well (iced or not) or if it ruins the mini egg inside? Trying to think of a way to make in advance to keep fresh. Any ideas? Do you store at room temp in an airtight container? Thank you so much!
Hi Heather, I’ve never frozen them before, but I would’ve thought they would be fine. Sometimes the cases can come away from the cakes as cupcakes defrost, but it won’t affect the taste. Yes, if not freezing store in an airtight container (I find a tin better than plastic, which can make them ‘sweat’ a bit). Enjoy!
Thank you! I will try a tin next time when storing at room temp. I plan to make a test batch next week and will try freezing a few and then see how the thaw out and taste. I will reply here afterward and let you know how it went. Have a great day!