Cadbury Creme Egg Cupcakes

| buttercream, chocolate, featured, filled cupcakes, guest blogger, recipes

JavaCupcake Note:  This is a re-post of a recipe from Culinary Concoctions by Peabody! She has so many amazing recipes for bakers, you’ll have to check them all out!

Because I Can Cadbury Creme Egg Cupcakes by Culinary Concoctions by Peabody

Devil’s Food Cake

9 TBSP unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
4 ounces unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup water
½ cup whole milk

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Butter (or use the baking spray) two regular size cupcake/muffin pans or two mini. I personally made 12 large cupcakes and 20 mini cupcakes.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.

Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.

Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes. Mini bake 13-15 minutes.

Cake recipe  from David

Crème Egg Filling Buttercream Frosting

the centers of 20 Cadbury Crème Egg scooped out (save the chocolate shells for décor and filling)
1 cup unsalted butter, at room temperature
6 to 8 cups powdered sugar
1 TBSP vanilla extract
milk to thin frosting

Place the butter in a large mixing bowl.  Beat until light and fluffy.  Add the creme from the eggs and beat until incorporated.

Add 4 cups of the sugar and vanilla extract.

On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
You can take half of the icing and color it yellow for effect. You will also probably have little bits of chocolate that stayed with the crème filling, no worries, it’s tasty.

Chocolate Shell Ganache

10 ounces of chopped up Cadbury Crème Egg Shell, if you don’t have enough to make 10 ounces, then add some milk chocolate chips to it
1 cup heavy cream

Put chocolate in a medium bowl.

Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.

Whisk in chocolate until smooth. Let set up at room temperature.

To assemble the cupcakes:

Take chocolate shell filling and place into a pastry bag fitted with a small tip.

Take tip and place into cupcake squeeze filling into cupcake using the cone method (or just poke into center and fill if making mini).

Frost cupcake and top with chocolate shell piece. If making the mini, they do make mini eggs. Cut those in half and use as décor.


6 Comments on Cadbury Creme Egg Cupcakes

  1. Jennifer
    March 26, 2010 at 1:52 pm (5 years ago)

    Yum! I love Cadbury Creme Eggs! Cupcakes look delicious!

  2. laura
    March 26, 2010 at 2:24 pm (5 years ago)

    looks really festive!
    u just gave me an idea for easter! ;)

  3. redkathy
    March 26, 2010 at 5:18 pm (5 years ago)

    Super sweet and unbelievably beautiful cupcakes. You are the cupcake queen! Have a great weekend.

  4. @JazzerGyrl
    April 4, 2010 at 8:13 am (5 years ago)

    I have a picture of these on my twitter. Right now my posts are locked, but you can request me!
    These took a little time, but were SO worth it in the end! My friends went crazy for them. I made the larger ones, and garnished them with the filled halves of the creme egg. While the cupcakes sat out, the creme from the candy drizzled all over the buttercream, making the flavor that much more prominent. VERY YUMMY! Thanks for sharing!!!

  5. Marise
    November 4, 2010 at 8:14 pm (4 years ago)

    thank u, it looks delicious, but it was not what i was looking for. i wanted a literal egg cup cake- not a real egg, but a cupcake with hard candy as the shell, and when broken up, ther’s an icing yolk and egg white beneath it.

    thank u again. this rlly is a good recipe.

  6. Becky
    May 11, 2012 at 5:24 pm (3 years ago)

    Definetly going to do these cupcakes next easter.Xx


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