Every Easter, I used to eagerly anticipate the arrival of Cadbury Creme Eggs on the shelves, but since they have become a year round feature in the chocolate aisle, the excitement has lessened slightly. Is this true where you are from? In the last couple of years, I have started to notice that there have creme eggs for every season! I guess when you have a good thing going, you want to capitalize on it!
Despite their availability year round, I will not eat them at any time other than Easter. RESIST THE CREME EGG! Now, that is willpower unheard of by me!! This year though, I found myself wanting a new way to enjoy the eggs! I think I had egg boredom.
So I thought, “why not put them in a cupcake for a new spin?! ” I knew the cupcake HAD to have a creme egg inside, flavoured buttercream, and another creme egg on top. And of course the cupcake flavour had to be chocolate. If you’re able to find Cadbury cocoa powder, you’re even better off for a “true” flavour match. I didn’t have THAT much luck, but I can’t complain, since like I said before, I can get creme eggs all year round!
If you have never had a Cadbury Creme Egg, I think you are totally missing out! But, these are one of those things that people feel strongly about: they either love them, or hate them! I will admit that they are very sweet, and usually make me cough (but I’m blaming the lingering effects of my chest infection for that this year). The outer shell is chocolate, and in the inside, there is a creamy smooth yellow and white filling.
The only “difficulty” with this recipe is figuring out what time to put the eggs into the baking cupcakes. I experimented with quite a few batches, before settling on placing a frozen egg into the cupcakes 15 minutes into the baking process. I tried putting the frozen ones in immediately, at the 10 minute mark, and found that those 2 times were too long for the egg and the creme filling would leak out of the melted chocolate. But, like I say in the tutorial, it will still taste good if it is melted.
How to Make Cadbury Creme Egg Cupcakes
- Prepared chocolate cake batter
- Frozen Cadbury mini eggs (2 per cupcake)
- 3/4 cups butter
- 3 cups icing sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2-3 tablespoons milk
- Remove wrappers from creme eggs, and place in freezer. Prepare chocolate cake batter. Preheat oven to 350F. Line cupcake pan with preferred cupcake liners.
- Fill each cupcake well with 1/2 – 2/3 worth of batter. Place into preheated oven, and bake for 15 minutes. At the 15 minute mark, remove cupcakes from oven, and quickly place a frozen Cadbury egg in the centre of the cupcake. Put back into oven, and continue to bake for 5 more minutes.
- When baked, allow to cool completely.
- Cream butter in the bowl of a stand mixer, fitted with a paddle attachment.
- Add half of the icing sugar, and mix.
- Add in the extracts, and half the milk. Continue to mix until the butter and sugar starts to combine.
- Add the remaining icing sugar, and mix.
- Add the rest of the milk as needed.
- Remove approximately 1/2 cup of buttercream from the bowl, and place in a small bowl. Add a small drop of yellow gel paste and mix until there are no white streaks remaining.
- Place white buttercream into piping bag fitted with a large round tip, and place the yellow buttercream into a piping bag fitted with a smaller round tip.
- Once cupcakes are cooled, they can be decorated. Using the white buttercream, cover the top of the cupcake entirely by starting in middle, and working your way towards the outside.
- Using the yellow buttercream, pipe a small dollop of yellow on top of the white buttercream.
- Place a Cadbury Creme Egg on top of the yellow buttercream.
- Serve and enjoy!