Name: Creme Egg Cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 12 Creme Eggs (Frozen); 120 g Butter or baking spread (softened, unsalted); 120 g Caster sugar; 2 Eggs (large); 1 tbsp Milk; 100 g Self raising flour; 20 g Cocoa powder; 200 g Butter (softened, unsalted); 400 g Icing sugar; 1 tsp Vanilla extract; 1-2 tbsp Milk; Orange food colouring (optional); 6 Creme Eggs (cut in half)

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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!

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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.
It’s best to use a good quality professional food colouring for the buttercream, to get the best colour, my favourite brands are Sugarflair and Pro Gel.
You can top the cupcakes with a Mini Creme Egg cut in half if you prefer.
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 Creme Egg Cupcakes

To make the cupcakes, mix together butter and caster sugar. Add eggs and milk, and whisk well.

Next, whisk in self raising flour and cocoa powder. Then place a teaspoon of batter into each cupcake case.

Put a frozen Creme Egg into each cupcake case and top them with the remaining cupcake batter.

Bake for 20 minutes and leave to cool.

Make the buttercream by mixing butter, icing sugar, vanilla extract and milk together. Split it into two bowls and colour one half with orange food colouring. Then put a piping bag fitted with a round nozzle over a large pint glass to keep it steady. Spoon the orange buttercream into one side of the bag, and the white buttercream into the other side. Then pipe it onto the cupcakes and add half a creme egg on top.

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

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.

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 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 buttercream.

Can this recipe be made into a cake?

Yes! Check out my Creme Egg Chocolate Cake recipe for the details.

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 teaspoon baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can the 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 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 teaspoon baking powder. You may also like to add ¼ tsp xanthan gum for better texture.

Can the 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. You will also need to use dairy free creme eggs. Mummy Meagz are a brand that sell vegan and dairy free creme eggs, called Chuckie Eggs. You can get them from Asda and online.

Troubleshooting

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!

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