Cadbury Creme Egg Cupcakes

With Easter just around the corner, I took to Pinterest to discover new and exciting recipes that I could use to incorporate baking and my ever lasting love of Cadbury Creme Eggs and create something delicious that everyone could enjoy. While scrolling through the hundreds of mouth-watering pictures of cheesecakes and muffins, I stumbled upon this recipe for Cadbury Creme Egg Cupcakes by Sarah Barnes. Let’s get started!

You Will Need:

  • 150g Caster Sugar
  • 150g Unsalted Butter, Softened
  • 3 Free Range Eggs (Medium Size)
  • 1 Tsp Vanilla Extract
  • 120g Self-Raising Flour
  • 30g Cocoa Powder
  • 12 Mini Cadbury Creme Eggs

For The Icing:

  • 175g Unsalted Butter
  • 350g Icing Sugar
  • Yellow Food Colouring
  • 75g Dark Chocolate


  • 12 Brown Muffin Cases
  • Star Piping Nozzle
  • 2 Disposable Piping Bags

What To Do:

  1. Freeze your mini Creme Eggs for a couple of hours, or overnight.
  2. Pre-heat your oven to 180C.
  3. Beat the caster sugar and butter until light and pale.
  4. 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.
  5. Mix in the flour and cocoa. If you’ve been using a mixer, do this bit by hand with a spoon or a spatula.
  6. Put a spoonful of batter into each muffin case, in a muffin tray.
  7. Unwrap your Creme Eggs and place one, laying on its side, in the middle of each muffin case, on top of the batter.
  8. 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.
  9. 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.
  10. Meanwhile, make your icing, beat your butter until it’s pale, light and fluffy.
  11. Beat in your icing sugar, followed by a teaspoon or two of boiling water to soften and lighten the texture of the buttercream.
  12. Split the icing between two bowls and colour one using the yellow food colouring. Use the tip of a knife and add more colouring as you go until you get the shade you desire.
  13. When your cupcakes are completely cold, put your star shaped nozzle into a piping bag, then spoon in the white buttercream on one half of the bag and the yellow icing on the other half.
  14. Pipe swirls onto your cupcakes.
  15. Melt the chocolate and allow to cool. Spoon it into a piping bag and snip 2-3mm off the end of the bag. Use the bag to dribble the cooled chocolate in squiggles over the top.


Original Recipe: 


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