Cadbury Creme Egg Cupcakes

Cadbury Creme Egg cupcakes - oh my!

Cadbury Creme Egg cupcakes – oh my!

Cadbury Creme Eggs in cupcake form – winning! Finally, a cupcake version of one of my favourite holiday treats ever! This is apparently not a new concept, but I discovered it only recently. Why had I never thought of doing this before? The inimitable Sticky Pinny designed these cupcakes for the Iron Cupcake: Leeds competition, and I am eternally grateful not only to Sticky Pinny, but to Milwaukee, the city which spawned the Iron Cupcake competition. A dark chocolate cupcake base (I used the one from these White Mocha Frappuccino Cupcakes) is topped with icing that is approximately 2/3 cream cheese icing and 1/3 yellow-tinted fondant. The icing is piped so that it resembles the filling of an actual creme egg, which is quite pretty and appealing. I did a side-by-side taste comparison of this icing and the filling from an actual creme egg, and was amazed to discover that the icing for these cupcakes truly tastes like the Cadbury Creme Egg filling! It is phenomenally good, and its sweetness is balanced quite nicely by the dark chocolate cupcake base.

A close-up of the yellow fondant and white buttercream. It's eggy!

A close-up of the yellow fondant and white buttercream. It’s eggy!

The white and yellow streaked icing is a beautiful canvas for further decoration, and there are myriad ways to decorate these cupcakes. Sticky Pinny topped her cupcakes with tiny creme eggs which she broke open, spilling the “yolk” and “white” onto the icing, but I chose to keep my egg toppers intact. I also used the regular creme eggs, rather than the minis, because my heart belongs to those whopping big chocolate treats. The minis just don’t groove my mojo. I thought the cupcakes looked a bit naked with just the eggs on top (I never do anything halfway), so I chopped up some Cadbury milk chocolate bars and sprinkled them over the cupcakes. The addition of a bit of crunch, plus more chocolate (seriously, how could more chocolate ever be a bad thing?), worked wonders with cupcakes that were already stellar to begin with. Winning!

Creme eggs, as far as the eye can see!

Creme eggs, as far as the eye can see!

I got so excited by the concept of creme egg cupcakes that I made a few chocolate ones to pay homage to chocolate creme eggs. I made a small batch of ganache (I love the ganache recipe from these Irish Car Bomb Cupcakes), iced about a half dozen cupcakes with it, and then broke open chocolate creme eggs to use as toppers. Winning!

An homage to the underrated chocolate creme egg. Yum!

An homage to the underrated chocolate creme egg. Yum!

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Cadbury Creme Egg Cupcakes

Yield: About 24 cupcakes


For the cupcakes:
5 oz. semisweet chocolate, coarsely chopped (I used Hershey’s Special Dark)
2 cups cake flour
1/2 tsp salt
1/2 cup sour cream
5 TBS cocoa powder
2 1/2 tsp baking soda
4 eggs
2 tsp vanilla extract
1 1/2 cups hot espresso or strong coffee
12 TBS unsalted butter, softened
1 1/4 cup + 2 TBS light or dark brown sugar

For the creme egg fondant filling:
4 1/2 TBS butter, softened
3/4 cup golden syrup (if you can’t find golden syrup, light corn syrup is an excellent substitute)
3 1/3 cups powdered sugar
1 tsp vanilla extract
1/4 tsp salt
yellow food colouring (preferably in gel form)

For the cream cheese icing:
1/2 cup + 1 TBS cream cheese, softened
1 stick + 1 TBS butter, softened
4 1/4 cups + 2 TBS powdered sugar

For decorating:
Cadbury creme eggs and / or chopped chocolate


For the cupcakes:
Preheat oven to 350°F. Line 2 cupcake tins with paper liners.

Melt the chocolate and let cool slightly. In a medium bowl, stir together flour and salt. In a separate bowl, whisk together the sour cream, cocoa powder, and baking soda, mixing to form a paste. Slowly whisk in the coffee. In a small bowl, stir eggs and vanilla until well combined.

Cream butter and sugar until fluffy. Slowly add the egg and vanilla mixture, and beat until combined. Add the melted chocolate and beat well. Add the flour mixture, alternating between it and the sour cream mixture, beating just until all ingredients are incorporated.

Divide the batter evenly between the cupcake liners, filling each about 2/3 full. (A 1/4 cup measure accomplishes this very well.) Bake 18 – 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow cupcakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. (The cupcakes must be completely cooled before you ice them!)

For the creme egg fondant filling:
Beat the butter, syrup, vanilla, and salt in the bowl of an electric mixer with the paddle attachment. (Doing this by hand would be exceedingly difficult and would take much, much longer than using an electric mixer.) Gradually add the powdered sugar (you will probably need to switch to the dough hook attachment at this point, for the mixture will be incredibly thick and heavy*), followed by the yellow food colouring to tint the mixture to the desired shade of yellow. Beat until smooth. Cover and set aside.

For the cream cheese icing:
Beat the cream cheese and butter together until light and fluffy and completely blended. Gradually beat in the powdered sugar until smooth and thick. Use immediately, else cover and store in the refrigerator.

To achieve a two-toned, swirled effect, place some of the fondant down one side of a piping bag and add the cream cheese down the other side, trying not to mix them. There should be a 1:2 ratio of fondant to cream cheese icing. Remember, the egg “white” forms most of the icing!

Pipe the icing onto a plate or aluminum foil until the two-toned effect comes through. Swirl icing onto the cupcakes in whatever pattern or patterns you choose. Decorate with Cadbury creme eggs, chopped chocolate – the sky is the limit!

*I strongly advise switching to a dough hook as soon as the fondant gets too thick for the paddle attachment to beat. Otherwise, you really might damage your mixer.

Source: Sticky Pinny

One thought on “Cadbury Creme Egg Cupcakes

  1. Pingback: Cadbury Creme Egg Cake | KitchEnchanted


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