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.
Here's how to make these 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 ⅔ 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.
Expert tips
- 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 ½ lbs (about 1 ½ 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? Please leave a star rating and let me know how it went in the comments below! I regularly update these posts and your feedback helps me make them even better.
More Easter candy recipes
Recipe
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 egg filling, all topped with a creamy vanilla buttercream frosting and a crisp, dark chocolate shell.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Total Time: 58 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the cupcakes:
- ½ cup water
- 1 oz semi-sweet chocolate chips
- 1 egg
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ½ cup milk
- 2 oz baking cocoa
- ¾ cup flour
- 1 tsp baking soda
- 12 Cadbury eggs
For the frosting:
- 6 tbsp water
- 1 ⅓ cup granulated sugar
- 6 egg whites
- 3 sticks unsalted butter
- 1 tsp vanilla extract
For the chocolate coating:
- 10 oz dark chocolate melting wafers
Instructions
- In a small bowl, combine the semi-sweet chocolate and boiling water for the cupcakes. Stir until the chocolate has melted.
- 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 ⅔ of the way full.
- Press an unwrapped Cadbury egg into the center of each cupcake.
- Bake at 350F for 16-18 minutes, or until the top of the cupcakes spring back when touched.
- In a small saucepan, combine the water and sugar for the frosting.
- Bring the syrup to a boil and cook until it's completely clear.
- 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.
- Turn the mixer down to low, add the vanilla extract, and continue whipping until the frosting is completely smooth.
- Using a large round tip, pipe your frosting into a smooth swirl of 2-3 layers.
- Place the cupcakes in the freezer until the frosting is completely firm (about 5 minutes).
- In a bowl, melt the dark melting wafers in the microwave using 20 second increments.
- Dip the tops of the cupcakes into the melted chocolate.
Notes
- 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 ½ lbs (about 1 ½ 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!
- 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.
Nutrition
- Serving Size: 1 cupcake
- Calories: 588
- Sugar: 56.4g
- Sodium: 201.8mg
- Fat: 32.4g
- Saturated Fat: 17g
- Carbohydrates: 68.9g
- Fiber: 2.6g
- Protein: 7g
- Cholesterol: 49.3mg
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.
Katherine | Love In My Oven says
I am definitely on the fence about Cadbury eggs, but these CUPCAKES - I am not on the fence about these! That shell is just the perfect finishing touch to what looks like a moist, decadent, chocolate treat. Sign me up!
Sue says
I agree with Katherine completely that these sound and look delicious! I would also like to say that your photos are amazing, and I love how easy your posts are to navigate. I also appreciate your tips and time saving ideas. Thank you!!
Elaine Benoit says
I've you'd asked me about Cadbury eggs when I was in my late teens to early twenties, I'd have cheered for Cadbury eggs. But now? Way too sweet. These cupcakes look glorious and delicious. I love all the tips and can't wait to see if I can make them as beautiful as yours!
Carrie | Clean Eating Kitchen says
Such a great idea! Personally I'm a HUGE fan of a creme egg 🙂 These are so cute, look forward to trying them!
Denise says
This looks incredible for any Cadbury egg fan! That cupcake looks absolutely perfect! I love the chocolate coating top!
Marisa F. Stewart says
I've never had Cadbury Eggs so I don't know whether I'd like them or not. Your cupcakes, now, are a different story. They look delicious and I'm sure if I made them for Easter they'd be gone in a matter of seconds - especially since I have four grandsons. They are on the holiday list.
Kelly Anthony says
Oh my goodness! These cupcakes sound delicious. I am camp "no way, Jose" on the Cadbury eggs, however, for a fact -- would devour these chocolatey gems!!!!
Karyl says
Oh. My. Goodness...these cupcakes look absolutely amazing. The Cadbury eggs is such a great add. I would have a really hard time not eating all of these
Sharon says
Now, this is a delicious and one-of-a-kind dessert for Easter. The hidden Cadbury Egg is just the added touch that the Easter table needs.
Analida Braeger says
With all the cadbury eggs ( being one of my favorites ) I never imagined them in a cupcake , but these look so! yummy )
Jo says
Cadbury egg cupcakes? Wow never thought of that! These cupcakes look glorious and delicious. I love all the tips you have shared
Natalie says
These cupcakes look absolutely fantastic. They are full of chocolate, look so elegant ... they will fit perfectly on my Easter table. I'm definitely making these.
Jennifer Wagner says
Highly disappointed. I followed the recipe to a T and eggs completely disintegrated and I had chilled them before. I should have just baked the cupcake then inserted the egg in after it cooled. Cupcake was great. Method not so much