That’s right: Cadbury creme eggs in chocolate cupcakes!
A friend of mine who absolutely adores Cadbury Creme Eggs sent me a link to a recipe video for these creme eggs cupcakes by Chef Club UK on Facebook. I took the hint!
The original recipe includes coffee, which I left out. I also added a little baking powder to guarantee a good rise. I put a few more steps in my method than the original. But please do check out the video if you think it will help you.
This is also an ideal recipe if you don’t have a stand mixer or electric hand mixer to help you.
Ingredients (makes 6 cupcakes – just double all quantities if you want to make 12)
- 100 g / 3.5 oz dark chocolate broken into small chunks
- 100 g / 3.5 oz butter or baking margarine (at room temperature)
- 100 g / 3.5 oz caster sugar
- 50 ml warm water
- 1 egg (large or medium will be fine)
- 1 tsp vanilla essence / extract
- 150 g / 5.3 oz self-raising flour
- 0.5 tsps baking powder (a level spoonful)
- 6 Cadbury Creme Eggs (or any similar-sized chocolate egg of your choosing… see more below!)
Strangely, given I’m making this recipe, I’m not the greatest fan of Creme Eggs. So I used 3 Creme Eggs and 3 Caramel Eggs. I’m happy to report that the Caramel Eggs worked fine in this recipe, so any chocolate egg roughly the size of a Cadbury Creme Egg should also be ok. Good news if you’re somewhere where Creme Eggs aren’t sold/are scarce!
Put six cupcake cases in a muffin or cupcake baking tray. Preheat your oven to 180 degrees C (160 fan)/ 350 degrees F/ Gas Mark 4.
Put the broken chocolate into a large microwaveable bowl. Heat for two, 30-second bursts in the microwave, stirring between bursts. Add the butter and water to the chocolate. Heat for another 30 seconds. Stir until all the chocolate and butter has melted and you have a smooth mixture. You might need to give the mixture another 30 seconds in the microwave.
To this smooth chocolate mixture, add the sugar, egg and vanilla. Stir through again until smooth.
Add the flour and baking powder…
and stir gently until the ingredients have all combined, making sure there are no sneaky pockets of flour lurking at the bottom of the bowl.
Spoon a large dessertspoonful of chocolate mixture into each cupcake case.
Put a creme egg/ chocolate egg of your choice into each cupcake case and push into the mixture so it’s standing in the middle of the case.
Put another dessertspoonful of chocolate mixture on top of each of the eggs and use the back of the spoon to spread the mixture to cover the top of the creme egg.
Bake for approximately 20 minutes. Shake the tray slightly. If the cupcakes wobble, they need another couple of minutes in the oven.
Leave your creme egg chocolate cupcakes in the baking tin to cool.
At this point the original recipe advocates decorating with whipped cream, caramel sauce and mini eggs – but I think that’s overkill!
As you can see, when you bite into the cupcakes the creme egg is a nice surprise in the centre:
And here’s the caramel chocolate egg version:
Creme egg chocolate cupcakes: for those who just can’t get enough chocolate this Easter!
If you’re looking for more Easter / spring-themed recipes, try:
And remember, you can see a list of all the recipes on my blog by visiting my recipe index.