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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 (0.75 cups) Caster sugar
- 150 g (5 oz) Unsalted butter, Softened
- 3 Eggs, Free range, medium
- 1 tsp Vanilla extract
- 120 g (0.75 cups (heaped)) Self-raising flour
- 30 g (2 tbsp) Cocoa, I like Green & Blacks
- 12 Mini Cadbury Creme Eggs
For the icing:
- 175 g (6 oz) Unsalted butter
- 350 g (2 cups) Icing sugar
- Egg yellow gel food colouring
- 75 g (2.6 oz) Dark chocolate
Instructions
- Freeze your miniature Creme Eggs for a couple of hours or overnight.
- Pre-heat your oven to 180℃/350F fan, 200℃/390F or 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.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on April 6, 2014 and updated later to make improvements.
Thank u so much for the recipe. I used to enter into our Easter bake off competition at work and I won in the Best Use Of Chocolate category. Will definitely make these a part of my Easter tradition from now on.
Hello, I was wondering if you could convert the ingredients to cups. For example: How much is 150 grams of sugar in cups?
I am having the worst time trying to convert because the measurements don’t add up and I don’t want to mess these up!
Hi Cassidy, you’d just need to google to find a conversion site. They are very easy to use 🙂
I also reccomend using wieght (mass) over volume when baking so finding a conversion from grams to ounces would be ideal (or a scale that does both)
I’m going to give these a go on Sunday! Hmm, creme eggs. Definitely worth breaking my diet for these bad boys!
Hi,
Made these last week and were loved by everyone but for some reason only the inner part of the egg had melted (not the outside though!) I wonder if it was because my cakes needed a couple more minutesto be cooked? Any ideas?
Also one or two (had made double the amount!) had the egg stuck to the bottom of the case- I guess because not enough cake batter was put on the bottom of the case before adding the egg?
Thanks so much for the recipe – got a feeling I am going to be making a lot of them (husband has just come through the door with 4 packets of mini eggs grinning – not knowing I already have a load already secretly stashed away;)
Just would like to get them perfect….
Chris
Hi Chris, so pleased you like the recipe. Were the eggs well frozen? As you say, a touch more batter on the base (even if you end up making bigger but fewer cakes I sometimes think that’s a good way to go..) If the eggs were accidentally touching the base inside the cake case, I think maybe a spot on the melts and the inside comes out. I know what you mean and it happens to me occasionally too. Hope next time is more successful. x
Thanks for the reply Sarah – the next batch were much better. I followed your advice and put slightly more mix on the base before adding the egg and also took them out of he oven a little earlier! They went down a storm 🙂
Thanks again and keep the wonderful recipes coming
Chris x
ooooh! These are so naughty. They look great though.
I’m not sure if creme eggs would be the same if they were avaliable all year, somehow Christmas to Easter makes them more appealing. I did however manage to make a very passable version, which have the added bonus that you can still use Dairy milk and not whatever the recipe has changed to 🙂
But now creme eggs don’t have dairy milk coating! Think it’ll still be great? With that much chocolatey goodness around it, probably so. 🙂
Thank you! Hope you enjoy it 🙂
I was wondering instead of the cream eggs they now have caramel too. How do you think that would work out if I use your same method of freezing them first? Thanks Tara Worthing
Hi Tara, yes, I’ve actually made that this weekend! I’ll share it over the next few weeks 🙂
Just wondering… Was eating some of those Toffeefee things the other day and thought of you and your creme egg cakes. Have you every tried cakes with those in, or do you think the toffee shell would be too lumpy in the sponge?
Oh wow! These are naughty but very nice.
Holy smoley!! Your marbled icing is absolutely GORGEOUS. I just had to comment on them. Your cupcakes look absolutely phenomenal. Thanks for sharing! 🙂
Thanks so much for your lovely comment Dora 🙂