Cadbury Creme Egg Cupcakes

Whether for Easter brunch or your next office potluck, these easy Cadbury creme egg cupcakes are sure to leave everyone asking for more! These Easter cupcakes pair a rich chocolate cupcake base with a sweet Cadbury creme egg filling, all topped with a creamy vanilla buttercream frosting and a crisp, dark chocolate shell.

Cadbury eggs… Love ’em or hate ’em?

To be fair, I wouldn’t say I’m firmly in the Cadbury creme egg fan camp. But when paired with a dark chocolate, melt-in-your-mouth cupcake, oodles of vanilla buttercream frosting and a crisp, dark chocolate shell… Um, yes, I am so here for this.

And if you’re on the Cadbury egg fence, or even in the no Cadbury egg camp, hear me out before you press that back button.

Here’s why this recipe works: Without the egg, these cupcakes are all sorts of rich. And don’t get me wrong, I like a rich cupcake, but the Cadbury eggs balance out all the richness with hint of creamy caramel and milk chocolate goodness.

THIS is what Cadbury dreams are made of.

How to make these Cadbury creme egg cupcakes

First, make the cupcakes.

In a small bowl, combine the semi-sweet chocolate and boiling water. Stir until the chocolate has melted.

In the bowl of a stand mixer, whip the egg and vegetable oil until light and fluffy. Add the granulated sugar, water/chocolate and milk, and beat until just combined.

Gently whisk in the dry ingredients until just combined and lump free.

Pour your batter into your lined cupcake pan(s) until liners are about 2/3 of the way full.

Press an unwrapped Cadbury egg (original flavor or caramel, whatever your preference) into the center of each cupcake. Bake at 350F for 16-18 minutes, or until the top of the cupcakes spring back when touched.

Second, make the frosting.

In a small saucepan, combine the water and sugar. Bring the syrup to a boil and cook until it’s completely clear. While the syrup cooks, whip your egg whites in the bowl of a stand mixer until stiff peaks form.

On high, pour the hot syrup down the side of the bowl and into the egg whites. Continue to whipping until the mixture has cooled to room temperature (about 10 minutes).

On low, begin adding 1″ slices of the butter until all the butter has been added. Whip the frosting on high until it becomes a thick frosting (it’ll look curdled first, but don’t worry. Just keep on whipping).

Turn the mixer down to low, add the vanilla extract, and continue whipping until the frosting is completely smooth.

Finally, assemble the cupcakes.

Using a large round tip (I used an Ateco 809), pipe your frosting into a smooth swirl of 2-3 layers. Place the cupcakes in the freezer until the frosting is firm (about 5 minutes).

Freezing the cupcakes at this step will keep the frosting from melting and pulling away from the cupcakes as they’re dipped.

In a bowl, melt the dark wafers in the microwave using 20 second increments until the chocolate can be stirred smooth. Dip the tops of the cupcakes into the melted chocolate, gently shaking off any excess over the bowl before turning the cupcakes right-side-up.

Tips for making these Easter cupcakes

• Be careful about pushing your Cadbury eggs all the way to the bottom of the cupcake; this can cause the bottoms of the candy to melt/burn while baking making it harder to remove the cupcake liner later.
• Knowing when your cupcakes are done: There are two ways to test for doneness. 1. Insert a tooth pick in the center of the cupcakes and if it comes out clean, it’s done (be careful doing that with this cupcake as it has a candy center). 2. Gently press the top of the cupcake and if it almost immediately springs back, it’s done.
• Looking to save a little time? You can skip the homemade frosting and opt for store bought. You’ll need approximately 1 1/2 lbs (about 1 1/2 containers) and I recommend a “thick and creamy” frosting over a “fluffy” one to help it hold it’s shape while dipping.
• Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
• This recipe calls for 10oz of dark chocolate melting wafers, and while I recommend melting all of it to make sure you have a deep enough amount for dipping, you won’t use it all up. To store your leftover chocolate, pour the remaining chocolate onto a piece of plastic wrap, gently fold the ends together and keep in a cool, dark place until the next time you need it.
• Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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If you liked these cupcakes, you might also like…

• Chocolate and salted bourbon caramel cupcakes
• Easter chick cupcakes
• Easy chick doughnuts

Oh hey, you made it all the way to the bottom! That’s a whole 873 words you just scrolled through. But hopefully those 873 words were worth your while and have you chomping at the bit to whip up some delicious Cadbury egg cupcakes of your own. Take it from this kitty who gave them (but mostly the new spoons I bought this weekend) two paws up.