Every year Creme Eggs are the talk of Easter. I bet you’ve got a couple at home. If you do, why not use them to make delicious Creme Egg cupcakes? They are fun to make, easy and look splendid. Why not impress your family during their Easter visit with these tasty and visually stunning Creme Egg cupcakes? Once you serve them on the table, they will disappear within minutes, so make sure you make a large batch.
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I am sure that most of you know what a Creme Egg is. It is a chocolate-based egg with a white and yellow sugary filling to simulate the yolk. These Creme Eggs come in different varieties and sizes, and are most popular during Easter. Britons generally purchase them all year around.
Varieties of Creme Eggs
As this products of Cadbury’s is such a success, it’s not a surprise that they come in different flavours. Hence, you can make Creme Egg cupcakes with different types of eggs. How exciting, right?
- Caramel Eggs
- Creme Egg Twisted
- Mint Creme Eggs
- Orange Creme Eggs
- Chocolate Creme Eggs
My favourite substitute for the Creme Egg would be using the Caramel Eggs. Imagining the melted gooey chocolate and caramel inside the cupcakes. It’s just to die for!
History of the Creme Egg
The first Creme Egg appeared in the second half of the 19th century in Britain. The first products were made from dark chocolate with chocolate filling inside. Sometimes the eggs even had marzipan present on their shells. Through time the Creme Egg developed into the product we can purchase in the store today.
The filling of the creme egg is very sugary. It’s white and yellow in colour to resemble the yolk. If you are not a big fan of the stuff just open the egg, take a spoon and scoop the filling out. Keep the chocolate and place it into the cupcake. If you have kids at home, you can let them lick the filling directly off the spoon. Negotiate for chores first!
The chocolate base is essential to make the Creme Egg Cupcakes. When you make the Creme Egg Cupcake batter, you can use milk chocolate of any sort and mix it with caster sugar. If you don’t have any chocolate at home, you can also use cocoa powder.
Other cupcake bases
You can also make creme egg cupcakes using these as a base:
- Dark chocolate base – on the bitter side but provides a lovely dark rich flavour.
- Vanilla base – this is a classic base used for fruity cupcakes. Will work with creme eggs as well.
- Oatmeal base – this is a healthier option for the health-conscious.
- Coconut base – this is typically a vanilla base with the addition of coconut in the batter.
- Carrot base- also a healthy option and works very well with the creme egg icing.
- Red velvet base – smooth and rich base that will leave a smile on your face. You can find the recipe here: xxx
Since we are Creme Egg lovers we can also crumble the chocolate from the eggs and mix it in the batter. Then you will truly have Creme Egg Cupcakes. Stir the chocolate softly into the batter until it’s smooth.
Inserting the egg
Don’t insert the creme egg in the batter immediately. If you do, the creme egg will melt to the bottom of the batter and become crispy. I highly recommend that you wait a little before inserting the Creme Egg. Give the sponge a bit of time to bake and then simply dip the chocolate egg inside.
Substitutes for the Creme Eggs
There are plenty of substitutes you can use for the creme egg cupcakes. You can use other types of chocolate, cream cheese of even different type of fruits. The best types of fruit that would work with the creme egg cupcake batter are:
- Banana – this creamy sweet fruit is an excellent addition to the Creme Egg cupcake base.
- Strawberry – this fruit will add a fresh tangy flavour to your cupcake.
- Blueberry- they will add more acidity, which will cut through the subtle sweetness of the cupcake.
- Raspberry – beautiful addition to the creme egg cupcake batter. Will provide mild acidity that beautifully complement the rich chocolate flavour.
As you can see, I’ve used beautiful tri-colour icing for the Creme Egg cupcake. It’s delicious, looks amazing and uses the same colours as the branding. Guests are not only impressed by the stunning visual presentation of the Creme Egg cupcakes, but they also get that surprise in the middle of the cupcake. That warm gooey creme egg filling is definitely the best part of the Creme Egg cupcake. Once you have one, you won’t be able to resist having another.
Finally, crack the Creme Egg in half. Place the halves on top of the icing and enjoy your Creme Egg cupcake. You use these as toppings:
- Fresh fruit
- Shaved chocolate
- Chocolate syrup
Let us know how this recipe works out for you. If you are a dessert lover, you will also love these:
Creme Egg Cupcakes
Prep 20 minutes
Cook 60 minutes
Total 80 minutes
Author: Michelle Minnaar
- 130g (4½oz) self raising flour
- 130g (4½oz) caster sugar
- 130g (4½oz) butter or margarine
- 2 large eggs
- 20ml (4 tsp) water or milk
- 2.5ml (½ tsp) baking powder
- 60ml (4 tbsp) Cadbury’s drinking chocolate
- 4 Cadbury’s Creme Eggs
- 125g (4½oz) unsalted butter
- 250g (9oz) icing sugar
- Food colour pastes (optional)
- Preheat oven to 175°C/350°F/gas mark 4 and place appropriate number of muffin cases in a muffin tray.
- Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
- Measure out flour and drinking chocolate into a separate bowl and add the baking powder. Gently stir together.
- Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix.
- Cut the creme eggs in half and scoop out the middles. Set the filling aside.
- Chop the remaining chocolate into small chunks.
- Gently stir in the remaining flour, chocolate chunks and water. If you want a stronger chocolate flavour you can add another tablespoon of drinking chocolate to the mix at this stage.
- Scoop mixture into cases, about half-full. An ice cream scoop is very handy for doing this.
- Place the mixture in the oven for approximately 15-20 minutes. Check after 15 minutes to see if cooked. Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
- Leave cakes to cool on a wire rack.
- For the butter icing soften the butter.
- Carefully add icing sugar to avoid clouds of icing dust.
- Mix until fully incorporated and butter icing becomes whiter. You can do this by hand but a mixer makes it much easier – just keep the mixer on a slow speed.
- Take the Creme Egg middles reserved earlier and add a couple of tablespoons of butter icing and mix well.
- Using an apple corer, remove small sections from the middle of each cupcake and fill with the cream egg and butter icing mixture.
- Optional, at this stage you can colour the butter icing or you can leave it white. For a bit of fun with this recipe we coloured the icing red, yellow and purple. To achieve the rainbow icing effect imagine you are splitting your piping bag into 3 sections and scoop a spoonful of each colour carefully onto the inside of the piping bag so that all colours are at the same level. Then as you squeeze the bag, all three colours will come out together to give the rainbow swirl effect.
- Using a large star nozzle, pipe swirls of butter icing onto the cakes.
- Decorate with cream eggs or with chocolate sprinkles/shavings.
- The temperature varies in each oven so you may need to make your oven slightly hotter or cooler when preheating.
- When make smaller batches of cupcakes, it’s better to mix smaller mixes by hand, but for larger quantities a food mixer is easier to use.
- If you’d like to soften butter, it works well to microwave it in 10 second bursts, checking each time to see if butter is softening.
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 9.7g
Saturated Fat 5.8g
Total Carbohydrates 40g
Dietary Fiber 0.3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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