Cadbury Easter Egg Cupcakes

Since I was a little kid, nothing said Easter more than a Cadbury Creme Egg. They were so sickeningly sweet and delicious, and since they were only available for a little while each year, they were something to look forward to!

Of course, once I moved to the UK when I was 19, I had access to them any time I wanted, as they were available year round! AND they came in many different varieties! Imagine my excitement. Within the first year, I’d eaten so many that they no longer were my favorite treat. Alas, alack.

But when we moved back to the US in 2012, wouldn’t you know I started to miss them again! That’s how it goes sometimes. Anyway, in this house, Cadbury eggs are usually the first treat to go at Easter. They don’t stick around long. So to keep the Easter fun going, I like to make these super delicious Cadbury Easter Egg Cupcakes!

These are a great way to use up your Easter candy at the end of the season. You can usually find them on discount in stores, as well.

Here’s what you’ll need.

Chocolate Cupcakes

1.2 C softened unsalted butter
1 1/4 C granulated sugar
2 eggs, room temp
1 T vanilla extract
1 C chocolate chips
2 C flour
1 T baking powder
1/4 T salt
3/4 C cocoa powder
1/4 C whole milk

Chocolate Ganache

1/4 C heavy cream
1 1/4 C chocolate chips

Chocolate Buttercream Frosting

1 C softened unsalted butter
1 C cocoa powder
3 C powdered sugar
3/4 C heavy cream

Cupcakes

Begin by preheating your oven to 350* F and lining your cupcake pan with paper liners.

In a microwave or double boiler, melt the semi-sweet chocolate chips and 2 T of milk together until a smooth consistency. Set aside.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs and vanilla and beat until combined. Take the cooled melted chocolate and add to the creamed butter.

In a separate bowl, whisk together the flour, baking powder, salt and cocoa. Add the dry mix into the wet and continue mixing, adding the rest of the milk as you go.

Scoop the batter into your cupcake liners, filling about 3/4 of the way. Now, place your Cadbury egg into the center, pushing down until the cake mix covers it.

Bake for 23-26 minutes, until a knife stuck in the middle comes out cake free. Cool for a minute in the pan and then transfer to a cooling rack. 

Allow to cool for 1 minute in the pan, then transfer to a cooling rack.

Chocolate Ganache

In the microwave or a double boiler, melt the chocolate chips with the heavy cream until a smooth consistency. Take the cooled cupcakes and gently dunk the tops in the ganache, gently twisting as you remove them.

Chocolate Buttercream

Beat the softened butter until smooth, then add the cocoa and powdered sugar alternately with heavy cream until you get a smooth, thick texture. If too thick, add more cream, and if too thin, add more powdered sugar.

Use a piping bag fitted with a medium sized tip to frost, or cut the corner off a gallon size zip-top bag filled with the frosting.

Frosting tips

Place the cupcake on a flat surface in front of you. Grasp the pastry bag from the top pushing the frosting down as you slide your hand down the pastry bag. Once you start to see frosting come out of the dip twist the top of the pastry bag tight. Use a clip or a rubber band to secure the bag.

Now begin to frost the cupcake going around in one smooth motion. Don’t stop!

Once you have completed the first circle begin the second one onto the first, as shown.

Continue this process until you have covered the whole area. 

Drizzle with fudge and caramel for a really decadent delight! You can add sprinkles or chocolate chips, or anything you fancy! 

There you have it. A perfect Cadbury Cupcake that will really drive them wild!

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Cadbury Easter Egg Cupcakes

Yield: 12 cupcakes

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

A decadent and delicious cupcake featuring everyone's Easter favorite...Cadbury Creme Eggs.

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Ingredients

• Chocolate Cupcakes
• 1.2 C softened unsalted butter
• 1 1/4 C granulated sugar
• 2 eggs, room temp
• 1 T vanilla extract
• 1 C chocolate chips
• 2 C flour
• 1 T baking powder
• 1/4 T salt
• 3/4 C cocoa powder
• 1/4 C whole milk
• 12 Cadbury Creme Eggs

Chocolate Ganache

• 1/4 C heavy cream
• 1 1/4 C chocolate chips

Chocolate Buttercream Frosting

• 1 C softened unsalted butter
• 1 C cocoa powder
• 3 C powdered sugar
• 3/4 C heavy cream

Instructions

Cupcakes

1. Begin by preheating your oven to 350* F and lining your cupcake pan with paper liners.
2. In a microwave or double boiler, melt the semi-sweet chocolate chips and 2 T of milk together until a smooth consistency. Set aside.
3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs and vanilla and beat until combined. Take the cooled melted chocolate and add to the creamed butter.
4. In a separate bowl, whisk together the flour, baking powder, salt and cocoa. Add the dry mix into the wet and continue mixing, adding the rest of the milk as you go.
5. Scoop the batter into your cupcake liners, filling about 3/4 of the way. Now, place your Cadbury egg into the center, pushing down until the cake mix covers it.
6. Bake for 23-26 minutes, until a knife stuck in the middle comes out cake free. Cool for a minute in the pan and then transfer to a cooling rack.
7. Allow to cool for 1 minute in the pan, then transfer to a cooling rack.

Chocolate Ganache

1. In the microwave or a double boiler, melt the chocolate chips with the heavy cream until a smooth consistency.
2. Take the cooled cupcakes and gently dunk the tops in the ganache, gently twisting as you remove them.

Chocolate Buttercream

1. Beat the softened butter until smooth, then add the cocoa and powdered sugar alternately with heavy cream until you get a smooth, thick texture. If too thick, add more cream, and if too thin, add more powdered sugar.
2. Use a piping bag fitted with a medium sized tip to frost, or cut the corner off a gallon size zip-top bag filled with the frosting.

Frosting tips

1. Place the cupcake on a flat surface in front of you. Grasp the pastry bag from the top pushing the frosting down as you slide your hand down the pastry bag. Once you start to see frosting come out of the dip twist the top of the pastry bag tight. Use a clip or a rubber band to secure the bag.
2. Now begin to frost the cupcake going around in one smooth motion. Don't stop!
3. Once you have completed the first circle begin the second one onto the first, as shown.
4. Continue this process until you have covered the whole area.
5. Drizzle with fudge and caramel for a really decadent delight! You can add sprinkles or chocolate chips, or anything you fancy!

Nutrition Information:

Yield: 12 Serving Size: 1 cupcake
Amount Per Serving:Calories: 1038Total Fat: 60gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 150mgSodium: 333mgCarbohydrates: 123gFiber: 5gSugar: 91gProtein: 10g

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.