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Cadbury Egg Cupcakes
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5 from 1 vote

Cadbury Egg Cupcakes

These Cadbury Egg Cupcakes Recipe from Family Fresh Meals are the perfect Easter treat for your friends and family!
Prep Time1 hour
Cook Time17 minutes
Total Time1 hour 17 minutes
Course: Dessert
Cuisine: Cupcakes, Easter
Keyword: chocolate
Servings: 12

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.