A photo of a creme egg cupcake topped with a mini halved creme egg

Cadbury Creme egg cupcakes

Devil's chocolate cupcakes with a fun surprise - a Cadbury creme egg middle! The perfect Easter treat!
Course Dessert
Keyword Cadbury Creme Egg Cupcakes
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 cupcakes
Author Nickki Thompson


  • 40 g cocoa powder
  • 1/2 tsp coffee granules
  • 180 ml boiling water
  • 130 g plain flour
  • 3/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 85 g butter soft
  • 150 g soft light brown sugar
  • 1 large egg And one large egg yolk beaten
  • 1 tsp vanilla extract

Vanilla buttercream

  • 300 g icing sugar
  • 150 g soft unsalted butter
  • 1/2 vanilla extract
  • One tablespoon milk
  • Golden yellow food colour gel
  • 3 packets Cadbury mini creme eggs


  • Preheat the oven to 180C/160Fan/350F. Line a 12 hole cupcake pan with liners.
  • Place the cocoa powder and coffee in a medium bowl. Pour over the boiling water and whisk until smooth.
  • Place the flour, bicarbonate of soda and salt in a small bowl and stir together. Place the butter in a large bowl, add the brown sugar and beat until the mixture is very light and fluffy.
    Add the egg, egg yolk and vanilla and beat until the mixture is smooth. Add the cocoa mixture and mix until smooth.
    Using a metal spoon, fold in the flour. The mixture will be pretty runny so don’t be alarmed.
    Pour this chocolate batter evenly into the liners (I pour the batter into a large jug – it’s much easier with runny mixtures) I pour 60ml of batter into each one (using a 1/4 cup measure)
    Bake for 18-22 minutes or until the cakes are risen and they spring back when lightly pressed. Transfer the cakes to a wire rack and leave to cool. While the cupcakes are cooling, make the buttercream.
  • Using an electric mixer, beat the butter and icing sugar together on high speed for several minutes until very light and airy. Beat in the vanilla extract and milk and continue to beat for a few minutes until very smooth and aerated.
  • Divide the buttercream equally between two bowls. Place yellow or orange (for the “yolk”) food gel colouring in one half and stir well to mix. I used Wilton golden yellow. Place the buttercream in a piping bag fitted with a star nozzle – one colour on either side – and start piping onto a plate until the colours have swirled together. You’re now ready to decorate your cupcakes!
  • Take your cooled cupcakes and using an apple corer or cupcake tool, remove a piece of cake from the middle of each cupcake. Then insert a whole mini creme egg inside. I’ll leave it entirely in your hands what you do with the cake you just removed – if you don’t want to eat it all like I did and clearly have more willpower than me, you can always keep it for making cake truffles!
  • Decorate your cupcakes with the buttercream and top each one with a halved Creme egg, letting the yolk spill out for an “EAT ME NOW” effect!