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!
These Creme Egg Cupcakes are definitely a huge chocolate hit, they are very delicious and the vanilla buttercream makes sure the chocolate isn't over powering. It's a great Easter bake for the weekend and easy enough to make with the kids too!
How to make Creme Egg Cupcakes...
To make the cupcakes I mixed together butter and caster sugar. I added eggs and milk, and whisked well.
Next, I whisked in self raising flour and cocoa powder. Then I placed a teaspoon of batter into each cupcake case.
I put a frozen Creme Egg into each cupcake case and topped them with the remaining cupcake batter.
They baked for 20 minutes and I left them to cool.
I made the buttercream by mixing butter, icing sugar, vanilla extract and milk together. I split it into two bowls and coloured one half with orange food colouring. Then I put my piping bag fitted with a round nozzle over a large pint glass to keep it steady. I spooned the orange buttercream into one side of the bag, and the white buttercream into the other side.
How do you cut Creme 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!! I have found that the Mini Creme Eggs are much easier to cut and very rarely crack.
Can this recipe be made into a cake?
Yes! Check out my Creme Egg Chocolate Cake recipe.
Tips for making the Creme Egg Cupcakes:
- It’s best to use a good quality professional food colouring for the buttercream, my favourite brands are Sugarflair and Pro Gel.
- You can top the cupcakes with a Mini Creme Egg cut in half if you prefer.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Purple foil cupcake cases||Orange food colouring||Round piping nozzle|
*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 Creme Egg recipes...
|Creme Egg Trifle||Creme Egg Brownies||Easter Rocky Road|
|Creme Egg Chocolate Cake||Creme Egg Millionaire's Shortbread||Creme Egg Cheesecake|
|Creme Egg Drip Cake|
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
- 1 tsp Vanilla extract
- 1-2 tbsp Milk
- Orange food colouring optional
- 6 Creme Eggs cut in half
- Put 12 unwrapped Creme Eggs in the freezer for a few hours to freeze solid
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a tin with cupcake cases
- To make the sponge, mix together the butter and the caster sugar, ideally with an electric mixer, until fluffy
- 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 cupcake case, then add a frozen Creme Egg on top. Add about 2 more teaspoons of batter on top and 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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