Creme Egg Cupcakes that are soft, chocolatey and hide a Creme Egg in the chocolate sponge. The perfect treat for Easter.
If you aren’t one of the lucky people to have a Cadbury Outlet Store nearby where you can buy Creme Eggs most times of the year then you need to make the most out of Easter and stock up on gooey goodness.
While I prefer the Caramel Eggs, because I’m a caramel addict, I do love the Creme Eggs too. The first time I tried them was in the US (I think!) and once you try them you are either completely hooked or in a sugar coma (or both).
There is nothing better than opening an egg and licking out all the caramel or the sticky gooey fondant filling. Raise your hand if you do that too!
Every since I started baking I’ve been asked to make Creme Egg Cupcakes at Easter every year. I’ve heard you and I am here to deliver!
The cupcake sponge is incredibly light and soft yet very chocolatey. I used mini creme eggs because that’s what I had at home, but you can definitely use the large ones. My Creme Egg is hiding a bit but my boyfriend proudly showed me the Creme Egg he found in his cupcake, holding it like a trophy! :)
Recipe Creme Egg Cupcakes with Vanilla Bean Frosting
Yields 6 Cupcakes
100 ml hot water
25 grams good quality cocoa
75 grams soft butter
50 grams caster sugar
50 grams dark brown sugar
1 large egg
1 teaspoon vanilla bean paste/extract
100 grams flour
1/2 teaspoon baking powder
6 mini creme eggs plus a few to decorate
Vanilla Bean Frosting:
115 grams soft butter
250 grams icing sugar
1 teaspoon good quality vanilla bean paste
3 teaspoons/15 ml whole milk