Creme Egg Cupcakes

Creme Egg Cupcakes
When you think of Easter chocolate, I’m sure the most common thing to pop in your mind is a Creme Egg. Delicious Cadbury chocolate surrounding a fondant centre – I know I’ll be devouring a few of these at Easter! I’ve been wanting to make something involving Creme Eggs ever since I saw Creme Egg brownies all over the internet. I decided on Creme Egg Cupcakes for an indulgent Easter treat, each one is filled with a whole Creme Egg, topped with buttercream and a mini Creme Egg too!

Jump straight to the recipe!

 
To make the batter I creamed together butter and caster sugar. I added eggs and milk, then self raising flour and cocoa powder.

 

I put 12 cases into a muffin tin. Then I placed a teaspoon of batter into each case, then topped with a frozen Creme Egg.

I added about 2 more teaspoons of batter around the Creme Egg, then baked for 20 minutes. I left them to cool and made the buttercream using icing sugar, butter and vanilla extract.

Creme Egg Cupcakes

When the Creme Egg Cupcakes were fully cooled I used a piping bag to swirl some buttercream on top and placed a mini Creme Egg, cut in half, on top.

Creme Egg Cupcakes

When I cut one of the Creme Egg Cupcakes in half I was pleased to see the whole Creme Egg intact inside! These were a huge hit at a party I attended that evening, everyone was really impressed that there was a Creme Egg inside each cupcake. The Creme Egg Cupcakes were definitely a huge chocolate hit, but were very delicious and the vanilla buttercream makes sure the chocolate isn’t over powering. A great Easter bake for the weekend and easy enough to make with the kids too!


Print

Creme Egg Cupcakes

Cook Time 20 minutes
Servings 12

Ingredients

For the sponge

  • 12 Creme Eggs Frozen
  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder

For the buttercream

  • 300 g Icing sugar
  • 150 g Butter or baking spread
  • 1 tsp Vanilla extract
  • 6 Mini Creme Eggs

Instructions

  1. Make sure the large Creme Eggs have been put in the freezer for a few hours to freeze solid

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases

  3. Cream together the butter and the caster sugar

  4. Add the eggs and milk, and whisk in  

  5. Whisk in the self raising flour and cocoa powder

  6. Place a teaspoon of batter into each case, then add a frozen Creme Egg. Add about 2 more teaspoons of batter around the Creme Eggs

  7. Bake for 20 minutes

  8. Make the buttercream by mixing the icing sugar, butter and vanilla extract together until smooth. Use an electric whisk for best results

  9. When the cupcakes are fully cool use a piping bag and nozzle to swirl some buttercream on top and place a mini Creme Egg, cut in half, on top

You can find more of my Cupcake recipes by clicking here!

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8 comments / Add your comment below

    1. Hi Kate, I think you need to be a creme egg lover to enjoy these, but they would work well with caramel eggs too! They weren't runny no, maybe if you ate them warm they would be but I let them cool fully.

  1. Ooh love these! I would never have thought of baking a creme egg into a cupcake! I've seen a lot of creme egg brownies but think I would definitely prefer the cake version as I reckon the brownies would be a bit sickly! Wish I'd seen these sooner, I bought two bags of mini creme eggs this year intending to bake with them and never did… they did still get eaten though!

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