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.

  • Author: The Simple, Sweet Life
  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Total Time: 58 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American



For the cupcakes:

  • 1/2 cup water
  • 1 oz semi-sweet chocolate chips
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 oz baking cocoa
  • 3/4 cup flour
  • 1 tsp baking soda
  • 12 Cadbury eggs

For the frosting:

  • 6 tbsp water
  • 1 1/3 cup granulated sugar
  • 6 egg whites
  • 3 sticks unsalted butter
  • 1 tsp vanilla extract

For the chocolate coating:

  • 10 oz dark chocolate melting wafers


  1. In a small bowl, combine the semi-sweet chocolate and boiling water for the cupcakes. Stir until the chocolate has melted.
  2. Whip the egg and vegetable oil until light and fluffy.
  3. Add the granulated sugar, water/chocolate and milk, and beat until just combined.
  4. Gently whisk in the dry ingredients until just combined and lump free.
  5. Pour your batter into your lined cupcake pan(s) until liners are about 2/3 of the way full.
  6. Press an unwrapped Cadbury egg into the center of each cupcake.
  7. Bake at 350F for 16-18 minutes, or until the top of the cupcakes spring back when touched.
  8. In a small saucepan, combine the water and sugar for the frosting.
  9. Bring the syrup to a boil and cook until it's completely clear.
  10. Whip your egg whites in the bowl of a stand mixer until stiff peaks form.
  11. 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).
  12. 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.
  13. Turn the mixer down to low, add the vanilla extract, and continue whipping until the frosting is completely smooth.
  14. Using a large round tip, pipe your frosting into a smooth swirl of 2-3 layers.
  15. Place the cupcakes in the freezer until the frosting is completely firm (about 5 minutes).
  16. In a bowl, melt the dark melting wafers in the microwave using 20 second increments.
  17. Dip the tops of the cupcakes into the melted chocolate.


  • 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!
  • 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.


Keywords: easter cupcakes, cadbury egg cupcakes, easter cupcake recipe