Creme Egg Cupcakes that are soft, chocolatey and hide a Creme Egg in the chocolate sponge. The perfect treat for Easter.
Creme Egg Cupcakes
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.
Creme Egg Cupcakes
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! :)

Creme Egg CupcakesCreme Egg Cupcakes

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
pinch salt
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


cupcake cases (I used cases from Squires Kitchen)
6 or 12 hole muffin tray
piping bag and nozzle


Preheat your oven to 180 degrees Celsius and line you muffin tray with 6 cupcake cases.
Mix hot water and cocoa and stir until combined.
In a bowl mix butter and sugars until completely combine. Add the egg and mix well.
Sift flour and baking powder, add a pinch of salt.
Add some flour to the bowl followed by the slightly cooled cocoa. Mix until just combined then add the rest of the flour and cocoa.
Divide the batter between the cupcake cases, about 2/3 full. Remove the wrappers from the creme eggs and place one creme egg in each cupcake, pushing it to the bottom.
Bake for 22 to 25 minutes. Once baked through remove from the muffin tray and leave to cool on a wire rack.

To prepare the vanilla bean frosting beat the butter in a bowl for a few seconds. Gradually add the icing sugar followed by the vanilla bean paste. Add one teaspoon of milk at a time until you have the consistency you like. 3 teaspoons makes the buttercream quite soft. You can also add more icing sugar if you like. Adding icing sugar will also make the frosting firmer.
Fill a piping bag with the nozzle of your choice and pipe swirls onto the cold cupcakes.
Decorate with Creme Eggs and some melted chocolate if you wish.

Store at room temperature.
Creme Egg Cupcakes

Have a lovely Easter!