If you are craving a show-stopping treat that combines rich chocolate, smooth cream, and a playful surprise at the center, then you absolutely must try this Cadbury Egg Cupcakes Recipe. These cupcakes are not just any dessert; they are a delightful celebration of flavors and textures, from the moist cocoa cake to the luscious swirl of buttercream frosting crowned with a mini Cadbury cream egg. Whether you’re baking for a holiday, a special occasion, or just because, this recipe is guaranteed to bring smiles and sweet cravings to life.
Ingredients You’ll Need
The beauty of this Cadbury Egg Cupcakes Recipe is how the ingredients are both simple and essential to create that perfect balance of taste, texture, and color. Every component plays a crucial role, from the cocoa powder providing depth to the buttermilk tenderizing the cake, and of course, the mini Cadbury eggs delivering that magical gooey center.
- ½ cup cocoa powder: Use good-quality cocoa for a rich chocolate flavor that shines through the cupcake base.
- ½ cup boiling water: Enhances the cocoa’s flavor and helps create a moist cake texture.
- 1 cup flour: The foundation of your cupcakes, ensuring a light but structured crumb.
- 1 cup sugar: Sweetens the cupcakes perfectly without overpowering the chocolate.
- 1 teaspoon baking soda: Gives rise to your cupcakes, keeping them fluffy and tender.
- ½ teaspoon salt: Balances sweetness and intensifies chocolate flavor.
- 1 large egg (room temperature): Adds moisture and binds the ingredients together beautifully.
- ½ cup canola or vegetable oil: Keeps the cupcakes moist and tender for days.
- ½ cup buttermilk: Provides tanginess and softness, making every bite irresistible.
- 1 teaspoon vanilla extract: Lifts the flavor, adding warmth and depth.
- 24 mini cream-filled Cadbury eggs: The star of the show, hidden inside each cupcake as a delightful surprise.
- ½ cup butter (room temperature): Essential for a creamy and smooth buttercream frosting.
- ½ cup shortening: Adds stability and a light texture to the frosting.
- 1 pound powdered sugar: Sweetens and thickens the buttercream to the perfect consistency.
- 2 teaspoons clear vanilla extract: Keeps the frosting flavor pure without changing its color.
- 1-2 tablespoons hot water: Helps achieve the right frosting texture, making it easy to pipe.
- Yellow food coloring: Adds a cheerful color that mimics the Cadbury egg yolk in your frosting swirl.
How to Make Cadbury Egg Cupcakes Recipe
Step 1: Prepare Your Cupcake Batter
Start by preheating your oven to 375°F and lining the cupcake pans with liners. Mixing the cocoa powder into boiling water right away is a clever trick that blooms the chocolate flavor and ensures a moist final product. Whisk together your dry ingredients—flour, sugar, salt—in a separate bowl, while beating the wet ingredients—egg, oil, and buttermilk—in another. Combining these gently preserves the batter’s light texture before you stir in the chocolate-infused water, making your batter perfectly smooth and ready to bake.
Step 2: Insert the Cadbury Eggs
Fill each cupcake liner halfway with the thin batter, then carefully nestle one mini Cadbury cream egg right into the center. This step is where the magic happens—the cupcakes bake around the cream-filled egg, sealing in a creamy surprise that will melt in your mouth when you take a bite. It’s both fun and delicious, so don’t skip this part!
Step 3: Bake to Perfection
Bake the cupcakes at 375°F for five minutes to start, which helps the eggs settle nicely inside the batter. Then, lower the heat to 350°F and continue baking for 12 to 15 minutes, or until a toothpick comes out clean from the cupcake’s edges. The time adjustment ensures your cupcakes are moist and cakey without being overly dense—just the way a perfect Cadbury Egg Cupcakes Recipe demands.
Step 4: Make the Two-Tone Buttercream Frosting
While the cupcakes cool, whip up the frosting by blending butter and shortening until creamy and fluffy. Slowly add the powdered sugar, then vanilla extract and hot water, turning the mixer to high for a full five minutes. This whipping process creates a light, airy texture that contrasts deliciously with the dense cupcake. Divide the frosting in half, coloring one portion yellow to mimic the iconic Cadbury egg yolk for an eye-catching finish.
Step 5: Assemble and Decorate
Use a piping bag with a large star tip, filling one side with white frosting and the other with yellow to pipe a beautiful swirled design onto each cupcake. Finally, crown each cupcake with a mini cream egg—either whole or halved with a warm knife for a dramatic, broken effect. This detail not only looks stunning but also invites your guests to savor the playful textures and flavors in every bite.
How to Serve Cadbury Egg Cupcakes Recipe
Garnishes
To elevate your Cadbury Egg Cupcakes Recipe, consider adding a few simple garnishes. A light dusting of cocoa powder or edible glitter can add elegance. You could also place small edible flowers or a tiny drizzle of melted chocolate around the base for a gourmet touch. These finishing touches make your cupcakes perfect for parties, gifts, or anytime you want to impress.
Side Dishes
Serve these rich cupcakes alongside fresh fruit like strawberries or raspberries to balance the sweetness. A scoop of vanilla or salted caramel ice cream can also complement the chocolate and cream flavors beautifully. For a cozy gathering, pair with a hot cup of coffee or a creamy latte to bring out the deep cocoa notes.
Creative Ways to Present
Presentation makes all the difference, especially with such a festive treat. Arrange the cupcakes on a tiered cake stand to create a dramatic centerpiece, or serve them in colorful cupcake wrappers to bring a playful vibe. You might also package them in clear boxes with pastel ribbons for gifting. Let your imagination run wild—the Cadbury Egg Cupcakes Recipe is versatile enough to shine in any context!
Make Ahead and Storage
Storing Leftovers
These cupcakes stay moist and delicious for up to three days when stored in an airtight container at room temperature. Avoid refrigeration if possible, as it can dry them out. Keeping them covered also protects the delicate frosting from hardening or absorbing fridge odors.
Freezing
To store for longer, freeze the cupcakes without frosting to prevent texture changes. Wrap them individually in plastic wrap and store in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before applying your buttercream. This way, you can have a fresh batch anytime without sacrificing flavor or quality.
Reheating
If you prefer warm cupcakes, a quick 10-15 second zap in the microwave can refresh their softness beautifully. Just be sure not to overheat, especially with the cream eggs inside, to avoid melting and losing that delightful gooey center.
FAQs
Can I use regular chocolate bars instead of Cadbury eggs?
You can substitute with other cream-filled chocolates, but Cadbury eggs uniquely melt into a luscious cream that’s hard to replicate. Using other chocolates might alter the texture and the sweet surprise center that makes this recipe special.
Is it necessary to use both butter and shortening in the frosting?
Yes, combining butter and shortening gives the frosting a great balance of flavor and stability. Butter adds richness, while shortening helps maintain a smooth, pipeable consistency that holds shape well.
Can I make these cupcakes dairy-free?
With some ingredients swaps like plant-based milk and dairy-free butter substitutes, you can adapt this recipe to be dairy-free. Just be mindful that it might slightly affect the texture and flavor.
How do I prevent the Cadbury eggs from melting too much inside the cupcakes?
Baking at a higher temperature initially seals the cupcakes around the eggs quickly, which helps keep their shape and prevents the cream from melting too much into the batter.
What if I don’t have buttermilk?
You can make a simple buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to half a cup of milk. Let it sit for five minutes before using to mimic the tang and acidity buttermilk provides.
Final Thoughts
Trust me, once you try this Cadbury Egg Cupcakes Recipe, it’ll become a beloved go-to whenever you want a dessert that wows and satisfies. The combination of rich chocolate cake, luscious cream-filled centers, and the light, colorful frosting makes it an unforgettable treat. So go ahead, gather your ingredients, and bake up some happiness—you deserve every bite!
Print
Cadbury Egg Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 17 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Cadbury Egg Cupcakes, featuring a rich cocoa batter with a hidden mini Cadbury cream egg surprise in the center. Topped with a light, fluffy two-tone buttercream frosting in white and golden yellow, these cupcakes are perfect for Easter or any special occasion.
Ingredients
Cupcakes
- ½ cup cocoa powder
- ½ cup boiling water
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 24 mini cream-filled Cadbury eggs, unwrapped
Buttercream Frosting
- ½ cup butter, room temperature
- ½ cup shortening
- 1 pound powdered sugar
- 2 teaspoons clear vanilla extract
- 1–2 tablespoons hot water
- Yellow food coloring
Instructions
- Prepare Cupcake Pans: Preheat your oven to 375°F (190°C). Line your cupcake pans with cupcake liners and set them aside to get ready for the batter.
- Make Cocoa Mixture: Stir the cocoa powder into the boiling water and let it sit for 2 minutes to allow the cocoa to dissolve fully and intensify flavor.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, and salt. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk the egg, canola oil, buttermilk, and vanilla extract until smooth and well combined.
- Combine Batter: Gradually stir the dry flour mixture into the wet ingredients until everything is just combined. Then add the cocoa mixture and gently fold until uniform in color, careful not to overmix.
- Fill Cupcake Liners: Fill each cupcake liner halfway with batter. The batter will be quite thin. Unwrap each mini Cadbury egg and gently push one into the center of each cupcake portion.
- Bake: Place the cupcake pans in the oven and bake at 375°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 12-15 minutes. Test doneness by inserting a toothpick into the cupcake around the egg (not the egg itself); it should come out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Make Buttercream Frosting: In the bowl of a stand mixer, beat the butter and shortening on medium speed until smooth and well combined.
- Add Powdered Sugar: Reduce speed to low and gradually add the powdered sugar, mixing until fully incorporated.
- Flavor and Adjust Consistency: Add clear vanilla extract and 1 tablespoon hot water, mixing well. If frosting is still too thick, add the remaining tablespoon of hot water to reach a spreading consistency.
- Whip Frosting: Increase mixer speed to high and whip the frosting for about 5 minutes until it becomes light, fluffy, and creamy.
- Create Two Colors: Divide the buttercream into two equal portions. Add yellow food coloring to one half and stir until you achieve a golden yellow hue.
- Prepare Piping Bag: Fit a piping bag with a large star tip. Spoon one half of the colored frosting on one side of the bag and the other half (white frosting) on the opposite side for a dual-color swirl effect.
- Frost Cupcakes: Pipe the buttercream onto each cooled cupcake in a swirling motion to create a beautiful two-tone effect.
- Decorate with Cadbury Eggs: Top each cupcake with a whole mini Cadbury egg. For variation, carefully cut some eggs in half using a knife warmed under hot water and dried, then place the halves on top for a cracked-open look.
Notes
- Ensure mini Cadbury eggs are evenly placed for a surprise center in each cupcake.
- Do not overmix the batter to keep cupcakes tender and moist.
- Allow cupcakes to fully cool before frosting to prevent melting or sliding of frosting.
- Using clear vanilla extract keeps the frosting bright and perfect for coloring.
- Adjust yellow food coloring to your preference for a vivid or soft pastel color.
- You can substitute regular milk for buttermilk by adding 1 tablespoon vinegar or lemon juice to ½ cup milk and letting it sit for 5 minutes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
