• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Savoury
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Caramel Egg Cupcakes

    19/04/2019 by thebakingexplorer 10 Comments

    Jump to Recipe Print Recipe

    These Caramel Egg Cupcakes are a chocolate and caramel packed Easter treat! The base is a chocolate sponge that's super moist and light, it's filled with a hidden caramel centre, topped with caramel buttercream, drizzled with more caramel sauce and adorned with half of a Caramel Egg. They are caramel heaven for Easter time!

    This post may contain affiliate links. I earn from qualifying purchases.

    Caramel Egg Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • For the filling and drizzle, my favourite caramel sauce to use is my Homemade Caramel Sauce. But you can also use a good quality shop bought sauce such as Tesco's Finest, Bonn Maman or Carnation.
    • I used an Ateco 829 piping nozzle to pipe the buttercream onto the cupcakes.
    • You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
    • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Caramel Egg Cupcakes

    Start by mixing the baking spread and caster sugar together in a mixing bowl for 5 minutes using an electric mixer. Or mix in the bowl of your stand mixer with the paddle attachment. Then add the eggs and milk, and mix until fully incorporated. Gently fold in, or whisk by hand, the self raising flour, cocoa powder and baking powder.

    Divide the cupcake batter into cases, bake for 25-30 minutes, or until risen and a skewer inserted in the centre comes out clean. Place on a cooling rack and leave to cool fully. Use a cupcake corer or a knife to make a hole in the centre of each cupcake.

    Fill each hole with caramel sauce. To make the buttercream, mix the softened butter for a few minutes on it's own. This is best done in a stand mixer with the paddle attachment, or you can use an electric hand mixer. Then add the icing sugar, milk and caramel sauce. Mix until fully combined and you have a smooth buttercream. Spread or pipe it onto the cupcakes. Drizzle more caramel sauce over the buttercream, then add a Caramel Egg half to each cupcake.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Caramel Egg Cupcakes

    What caramel sauce is best to use?

    My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the unfilled cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the appearance of the buttercream.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Caramel Egg Cupcakes

    Do you have to beat the butter and sugar together for the full 5 minutes?

    You don't have to, but I do recommend doing this to achieve the same results as me. I like a very slight bump or dome on my cupcakes, and for them to rise all the way to the top of the cupcake cases. I've tested this recipe multiple times and found that beating the butter and sugar together for 5 minutes achieves what I consider to be the perfect rise!

    Is butter or a baking spread better for cupcakes?

    I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!

    How do you cut Caramel Eggs in half?

    The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start of your cut), and saw the knife through the chocolate. Move the egg around and saw along the seal in a few places. Try not to just push down, as this can crack the chocolate. It is very likely that you won’t get perfect halves for all of your eggs, but you can still use them as the buttercream will hold the halves together - or just eat them!

    Caramel Egg Cupcakes

    Can these cupcakes be made gluten free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan Gum for better texture. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    Can these cupcakes be made dairy free?

    For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream. For the buttercream I recommend using a block butter alternative, such as Flora Plant or the Stork Baking Block, for best results. You will also need to use a dairy free caramel sauce and a dairy free alternative to the Caramel Eggs. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    Caramel Egg Cupcakes

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Mixing bowls
    • Cupcake tin
    • Measuring spoons
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Ateco 829 piping nozzle
    • Cupcake corer
    • Salted Caramel Sauce
    • Caramel Eggs
    • Brown cupcake cases

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More caramel Easter recipes...

    • Galaxy Chocolate Millionaire's Shortbread
    • Chocolate & Caramel Easter Nest Cupcakes
    • Salted Caramel Egg Brownies
      Salted Caramel Egg Brownies
    • Creme Egg Millionaire's Shortbread
      Creme Egg Millionaire's Shortbread

    Caramel Egg Cupcakes

    A delicious Easter cupcake with a chocolate sponge, caramel filling, caramel buttercream, caramel drizzle and half a Cadbury's caramel egg on top!
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 40 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 175 g Butter or baking spread softened, unsalted
    • 175 g Caster sugar
    • 3 Eggs large
    • 2 tbsp Milk
    • 150 g Self raising flour
    • 25 g Cocoa powder
    • ¼ tsp Baking powder

    For the filling

    • 150 g Caramel sauce good quality shop bought or homemade

    For the buttercream

    • 200 g Butter softened, unsalted
    • 400 g Icing sugar
    • 100 g Caramel sauce good quality shop bought or homemade
    • 2-3 tbsp Milk

    For decoration

    • 50 g Caramel sauce good quality shop bought or homemade
    • 6 Cadbury's Caramel Eggs cut in half
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
    • For the cupcake sponge, mix together the butter (or baking spread) and caster sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy
    • Add the eggs and milk, and mix them in well
    • Gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
    • Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
    • When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake. Fill the holes with the salted caramel sauce. You can do this using a spoon or put the sauce into a small piping bag, snip the end off and pipe it in
    • For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, caramel sauce and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
    • Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle of your choice (I used an Ateco 829) or spread on with a spoon
    • Drizzle caramel sauce over the buttercream, and top with the halves of Caramel Egg
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • For the filling and drizzle, my favourite caramel sauce to use is my Homemade Caramel Sauce. But you can also use a good quality shop bought sauce such as Tesco's Finest, Bonn Maman or Carnation.
    • I used an Ateco 829 piping nozzle to pipe the buttercream onto the cupcakes.
    • You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
    • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     

    Nutrition

    Calories: 552kcal | Carbohydrates: 78g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 345mg | Potassium: 98mg | Fiber: 1g | Sugar: 67g | Vitamin A: 880IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    Or you might like my Easter recipes!

    « Creme Egg Trifle
    Easter Rocky Road »

    Reader Interactions

    Comments

    1. Monika Dabrowski

      April 19, 2019 at 8:35 pm

      5 stars
      The caramel middle looks great, and I really like the egg on top. Happy Easter!

      Reply
      • thebakingexplorer

        May 16, 2019 at 12:23 pm

        Thank you Monika! Happy Easter to you!

        Reply
    2. Antonia @Zoale

      April 20, 2019 at 11:05 pm

      This is my type of cupcake! They look amazing! Thank you for bringing your festive and delicious cupcakes to the party! Happy Easter and Fiesta Friday!

      Reply
      • thebakingexplorer

        May 16, 2019 at 12:23 pm

        Thank you so much Antonia!

        Reply
    3. Cat | Curly's Cooking

      April 21, 2019 at 8:13 pm

      5 stars
      My husband would be obsessed with these! The caramel in the middle is a great idea and your frosting looks delicious.

      Reply
      • thebakingexplorer

        May 16, 2019 at 12:24 pm

        Thank you Cat!

        Reply
    4. Michelle Rolfe

      April 22, 2019 at 2:04 pm

      5 stars
      Wow these look amazing Kat. I love anything to do with caramel so will definitely add to my list of bakes! Thanks for sharing. Michelle
      #CooBlogShare

      Reply
      • thebakingexplorer

        May 16, 2019 at 12:24 pm

        Thanks Michelle! Let me know if you try them!

        Reply
    5. Anna | Once Upon A Food Blog

      April 25, 2019 at 1:38 pm

      5 stars
      These wouldn't hang around for long in my house! They look really yummy!

      Reply
      • thebakingexplorer

        May 16, 2019 at 12:25 pm

        Thanks Anna! They didn't last long in my house either!

        Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    Order my first book!

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Recent Recipes

    • Dubai Chocolate & Pistachio Tart

      Dubai Chocolate & Pistachio Tart

      Jun 20, 2025
    • Chocolate Biscuits

      Chocolate Biscuits

      Jun 14, 2025
    • Funfetti Loaf Cake

      May 30, 2025
    • Lentil & Spinach Curry

      Lentil & Spinach Curry

      May 23, 2025
    • Custard Cream Cake

      Custard Cream Cake

      May 16, 2025
    • Chocolate & Pistachio Cookie Cups

      Chocolate & Pistachio Cookie Cups

      May 9, 2025

    Footer

    ↑ back to top

    Baking Heaven

    Copyright © 2012 - 2025 The Baking Explorer