Ideas Creme Egg Decoration

Creme Egg Cupcakes

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hours 20 minutes
  • Yield: 12 cupcakes 1x


  • 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)


  1. Preheat oven to 175°C/350°F/gas mark 4 and place appropriate number of muffin cases in a muffin tray.
  2. Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
  3. Measure out flour and drinking chocolate into a separate bowl and add the baking powder. Gently stir together.
  4. 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.
  5. Cut the creme eggs in half and scoop out the middles. Set the filling aside.
  6. Chop the remaining chocolate into small chunks.
  7. 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.
  8. Scoop mixture into cases, about half-full. An ice cream scoop is very handy for doing this.
  9. 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.
  10. Leave cakes to cool on a wire rack.
  11. For the butter icing soften the butter.
  12. Carefully add icing sugar to avoid clouds of icing dust.
  13. 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.
  14. Take the Creme Egg middles reserved earlier and add a couple of tablespoons of butter icing and mix well.
  15. Using an apple corer, remove small sections from the middle of each cupcake and fill with the cream egg and butter icing mixture.
  16. 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.
  17. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
  18. 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.
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British


  • Serving Size: 1 serving
  • Calories: 251
  • Sugar: 31.3 g
  • Sodium: 75 mg
  • Fat: 9.7 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 40 g
  • Protein: 2.3 g
  • Cholesterol: 54 mg