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Cadbury Creme Egg Cupcakes

How to make Cadbury Creme Egg Cupcakes

Make these Cadbury Creme Egg Cupcakes and surprise the kids during your Easter celebration with a special little surprise tucked inside. Each homemade chocolate cupcake is topped with homemade chocolate butter cream frosting, stuffed with a mini Cadbury Creme Egg and decorated with green sprinkles and another Cadbury Egg.

Ingredients

Homemade Chocolate Cupcake Ingredients

Homemade Chocolate Buttercream Frosting Ingredients

Instructions

Homemade Chocolate Cupcake Directions

1. Sift the flour, baking soda, baking powder, and salt together into a bowl.Set aside.
2. Add the cocoa to the boiling water and mix until all lumps have dissolved.Set aside.
3. In a large bowl cream together the butter and sugar.
4. Add the egg and vanilla to the bowl with the creamed butter and sugar.
5. Beat on high for about 2 minutes.
6. Add half the dry ingredients and half the cocoa mixture to the bowl and beat for about 1 minute.
7. Add the remaining dry ingredients and cocoa mixture to the bowl and beat for 2 minutes on high.
8. Fill the cupcake wells 3/4 full with batter.
9. Bake in a preheated 350 degrees oven or (325-degree oven for dark pans) for 20-24 minutes or until the top of a cupcake springs back when touched.
10. Allow cupcakes to cool completely before frosting.

Homemade Chcocolate Butter Cream Frosting Directions

1. Cream the softened butter in a large bowl until smooth and fluffy.
2. Sift the powdered sugar and cocoa together into a bowl. Add the salt.
3. Gradually add the powdered sugar to the mixer bowl and beat on low until mixed in.
4. Increase the speed to medium high and beat for 3 minutes, scraping the bowl occasionally.
5. Refrigerate until serving.

How to assemble Cadbury Creme Egg Cupcakes

Ingredients

Directions

  1. Prepare the first decorating bag by fitting it with a large closed star tip. Set aside.
  2. Fill the second decorating bag with about 1/4 cup of the Chocolate Butter Cream frosting and snip off the point of the bag.
  3. Fill the remaining decorating bag that you fitted with the star tip with the remaining frosting.
  4. Twist and secure the top of the bag tightly with a rubber band.
  5. Cut a hole in the center of each cupcake large enough to hold a Mini Cadbury Creme Egg.
  6. Set each piece of cake that you have removed next to the cupcake you cut it from.
  7. Unwrap 12 Mini Cadbury Creme Eggs.
  8. In the bottom of the hole you cut out into each cupcake place a dot of frosting from the small decorator bag.
  9. Push one mini Cadbury Creme Egg into each hole in the cupcake center.
  10. Squeeze another small dot of frosting on top of each Cadbury Creme Egg.
  11. Pick up the cap of cake you previously removed and trim some of the cake off the bottom, leaving a flat cap. Fit it into the hole and press gently but firmly down to secure it to the frosting you placed on the candy egg.
  12. Repeat with all the cupcakes.
  13. Unwrap the remaining 12 mini Cadbury Creme Eggs.
  14. Using the decorator bag fitting with the star tip frost each cupcake by going around the edge of the cupcake and ending in the center.
  15. Add some green sprinkles to the center of each cupcake.
  16. Place a mini Cadbury Creme Egg in the center of each bupcake.
  17. Refrigerate the cupcakes before serving to allow the frosting to stiffen.
  18. Makes 12 cupcakes.
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