Creme Egg Cupcakes

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Somehow eating a Cadbury Creme Egg any time of the year besides Easter just doesn’t seem right.  Call it excellent marketing on their part, but I crave this super sweet chocolate candy every spring.  It’s like it’s not right to buy or eat them in, say, September.  As a matter of fact, you CAN’T buy them at that time of the year in the United Kingdom where they are only sold between January and Easter.  Just a bit of trivia for you.

There are some recipes that are made using a cake mix with a frozen creme egg “surprise” in the middle.  This recipe from baked in  uses the candies as a decoration with a homemade cream filling that looks like the center of the candy.  A little more work, but a very delicious result.


Creme Egg Cupcakes

A tribute to the Cadbury Creme Egg – chocolate cupcakes with homemade creme egg filling and chocolate frosting.



  • 2 cups (280g) all-purpose flour
  • 1 cup (85g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) kosher or sea salt
  • ½ cup (120mL) vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup (250g) sour cream
  • 1 cup (237mL) coffee, at room temperature


  • ½ cup (120mL) light corn syrup
  • 4 Tbsp (1/2 stick) unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1½ cups (150g) powdered sugar
  • 1-2 drops yellow food coloring


  • 12 Tbsp (1½ sticks) unsalted butter
  • 1 cup (85g) unsweetened cocoa powder
  • 3½ cups (350g) powdered sugar
  • ¼ cup milk

Garnish (optional):

  • Mini Cadbury eggs


  1. Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside.
  2. To make the cupcakes, sift flour and cocoa powder into a large bowl. Add sugar, baking soda, baking powder and salt and whisk to combine. In another large bowl, whisk together the vegetable oil, eggs, vanilla, sour cream and coffee. Pour into the bowl with the flour mixture and stir until well-mixed and smooth. Divide evenly among prepared pans, filling each ⅔-3/4 full. Bake 17-19 minutes, until a toothpick inserted in the center comes out clean.
  3. To make the filling, beat butter, corn syrup, vanilla and salt on medium speed until smooth. Add the powdered sugar a few tablespoons at a time, beating until smooth. Remove about ¾ of the mixture to a bowl. Add 1 or 2 drops of yellow food coloring to the remaining filling and beat until color is distributed and the mixture is a deep yellow. Pour yellow mixture into white mixture and use a fork to swirl gently together (make sure the colors stay distinct).
  4. To make the frosting, beat butter on medium-high speed until light and fluffy. Beat in cocoa powder and powdered sugar alternately with the milk until frosting is the desired consistency – you want it to hold its shape. Add more milk if necessary if frosting is too stiff.
  5. To assemble, use a paring knife to cut the middle out of each cupcake (you can save the middles for cake balls or something else). Fill each cupcake with 1-2 teaspoons of the filling. Frost with a dollop of frosting and garnish with mini Cadbury eggs



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