Cadbury Egg Cupcakes
The Easter bunny is on his way, bringing baskets full of gorgeous, gooey cream-filled Cadbury eggs. It’s a good thing these treats are only around once a year, because I would eat waaaaay too many of them if you could get them all year long.
So, since we only have a short time to enjoy this Easter goodie, I’ve made a special cupcake recipe to showcase it. These rich, moist chocolate cupcakes are topped with white-and-yellow buttercream frosting and a mini Cadbury egg on top…but the real surprise is that there’s a second egg tucked into the middle. So when you bite into the cupcake, that delicious cream filling oozes right into your mouth.
To make these extra special, you can slice some of the cake-topper eggs in half, so you can see the tempting golden contents in all their glory. It’s springtime, so let it all hang out!
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Yes, it will just end up with less cupcake since the candy will fill up more of the pan.
I got my pasty bags and star pastry tip amazon.
Place your piping tip in the middle of the cupcake and start squeezing out the buttercream. Move clockwise from the center to the outside and keep going around the whole cupcake. When you are about to connect the frosting, stop pushing out the buttercream but keep the swirling motion to cut off the stream of buttercream nicely.
I prefer gel food coloring because it will not water down the frosting.
Cadbury Egg Cupcakes
- Preheat your oven to 375°F. Line your cupcake pans with cupcake liners and set them aside.
- Mix the cocoa powder into the boiling water, allow it to sit for 2 minutes.
- In a medium mixing bowl, whisk together the flour, sugar, and salt set it aside.
- In a large mixing bowl, whisk together the egg, oil, and buttermilk. Stir the flour mixture into the egg mixture.
- Pour the cocoa powder minute into the batter and stir just until combined.
- Fill the cupcake pans so they are halfway filled; the batter will be on the thin side. Unwrap the Cadbury eggs and insert an egg into the center of each cupcake.
- Bake at 375°F for 5 minutes, then turn the oven down to 350°F for 12-15 minutes, until a toothpick can be inserted into the center of a cupcake and come out clean.
- Allow the cupcakes to cool while you make your buttercream.
Frosting:
- In the bowl of your mixer, combine the butter and shortening over medium speed until well combined.
- Reduce the speed to low and slowly add in the powder sugar.
- Once all the sugar has been incorporated, stir in the vanilla and 1 tablespoon of the hot water. If it is still too thick, add in the second half of the hot water.
- Turn the mixer to high and whip the buttercream for 5 minutes until light and fluffy.
- Dived the frosting in half and color one half a golden yellow.
Assembly:
- Place a large star piping tip into a piping bag. Fill one side of the bag with the yellow buttercream, then fill the other side with the white buttercream so when you squeeze the bag, you get both colors at the same time.
- Swirl the buttercream on each cupcake.
- Top each cupcake with a mini cream egg. To split some of the eggs to be broken open, run a sharp knife under hot water, wiped it dry then cut the egg in half, and then placed the two halves on the top of the cupcake.
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Cadbury Egg Cupcakes
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Ingredients
- ½ cup cocoa powder
- ½ cup boiling water
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 24 mini cream-filled Cadbury eggs
Chocolate Buttercream:
- ½ cup butter room temperature
- ½ cup shortening
- 1 pound powder sugar
- 2 teaspoon clear vanilla extract
- 1-2 tablespoon hot water
- Yellow food coloring
Instructions
Cupcakes:
- Preheat your oven to 375°F. Line your cupcake pans with cupcake liners and set them aside.
- Mix the cocoa powder into the boiling water, allow it to sit for 2 minutes.
- In a medium mixing bowl, whisk together the flour, sugar, and salt set it aside.
- In a large mixing bowl, whisk together the egg, oil, and buttermilk. Stir the flour mixture into the egg mixture.
- Pour the cocoa powder minute into the batter and stir just until combined.
- Fill the cupcake pans so they are halfway filled; the batter will be on the thin side. Unwrap the Cadbury eggs and insert an egg into the center of each cupcake.
- Bake at 375°F for 5 minutes, then turn the oven down to 350°F for 12-15 minutes, until a toothpick can be inserted into the center of a cupcake and come out clean.
- Allow the cupcakes to cool while you make your buttercream.
Frosting:
- In the bowl of your mixer, combine the butter and shortening over medium speed until well combined.
- Reduce the speed to low and slowly add in the powder sugar.
- Once all the sugar has been incorporated, stir in the vanilla and 1 tablespoon of the hot water. If it is still too thick, add in the second half of the hot water.
- Turn the mixer to high and whip the buttercream for 5 minutes until light and fluffy.
- Dived the frosting in half and color one half a golden yellow.
Assembly:
- Place a large star piping tip into a piping bag. Fill one side of the bag with the yellow buttercream, then fill the other side with the white buttercream so when you squeeze the bag, you get both colors at the same time.
- Swirl the buttercream on each cupcake.
- Top each cupcake with a mini cream egg. To split some of the eggs to be broken open, run a sharp knife under hot water, wiped it dry then cut the egg in half, and then placed the two halves on the top of the cupcake.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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