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 half a Creme Egg too!
How to make Creme Egg Cupcakes…
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.
When the Creme Egg Cupcakes were fully cooled I used a piping bag to swirl some buttercream on top and placed a Creme Egg, cut in half, on top.
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!
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Purple foil cupcake cases||Orange food colouring||Round piping nozzle|
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More Creme Egg recipes…
|Creme Egg Trifle||Creme Egg Brownies||Easter Rocky Road|
Creme Egg Cupcakes
For the sponge
- 12 Creme Eggs Frozen
- 120 g Butter or baking spread
- 120 g Caster sugar
- 2 Eggs large
- 1 tbsp Milk
- 100 g Self raising flour
- 20 g Cocoa powder
For the buttercream
- 400 g Icing sugar
- 200 g Butter or baking spread
- 1 tsp Vanilla extract
- Orange food colouring optional
- 6 Creme Eggs cut in half
- Make sure 12 of the Creme Eggs have been put in the freezer for a few hours to freeze solid
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a muffin tin with cupcake cases
- To make the sponge, cream together the butter and the caster sugar, ideally with an electric mixer
- Add the eggs and milk, and whisk in
- Whisk in the self raising flour and cocoa powder gently
- 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, until all the batter is used up
- Bake for 20 minutes
- Make the buttercream by mixing the icing sugar, butter and vanilla extract together until smooth. Use an electric whisk for best results. If the buttercream is too stiff then you can add a little milk to it
- If you'd like to colour the buttercream, put half of it in a bowl and mix in some orange food colouring
- Fill a piping bag fitted with a round nozzle, with the vanilla buttercream on one side and the orange coloured buttercream on the other side
- When the cupcakes are fully cool pipe some buttercream on top and place a Creme Egg, cut in half, on top
- Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Cupcakes recipes!
Or you might like more of my Easter recipes!
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