Description
Creme Egg cupcakes bring chocolate-lovers’ wildest dessert dreams to life with rich cocoa cake and gooey caramel centers. Sweet chocolate buttercream and a halved Cadbury Creme Egg crown these irresistible treats you won’t want to miss.
Ingredients
Scale
Cake Components:
- 1.75 cups (220 grams) all-purpose flour
- 1.5 cups (300 grams) granulated sugar
- 0.75 cup (75 grams) unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 milliliters) whole milk
- 0.5 cup (120 milliliters) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) boiling water
Frosting Components:
- 1 cup (227 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons (30–45 milliliters) heavy cream
- Yellow gel food coloring
- Brown gel food coloring
Decoration Components:
- Cadbury Creme Eggs (halved)
- Melted chocolate (for drizzling)
Instructions
- Prepare the oven by heating to 350°F and arrange cupcake liners in a muffin pan, ensuring even spacing for consistent baking.
- Combine dry ingredients in a mixing bowl, blending flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly incorporated.
- Introduce wet ingredients to the dry mixture, adding eggs, milk, vegetable oil, and vanilla extract. Whisk until the batter becomes smooth and homogeneous.
- Gently fold in boiling water, creating a thin, liquid-like consistency that will produce moist cupcakes.
- Distribute batter evenly into cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
- Bake for 18-20 minutes in the preheated oven, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cupcakes to cool completely on a wire rack, preventing condensation and maintaining optimal texture.
- Cream softened butter until smooth, then gradually integrate powdered sugar, mixing at low speed to prevent powdery clouds.
- Enhance frosting with vanilla extract and heavy cream, whipping until light and fluffy in texture.
- Divide frosting into two portions, tinting one yellow and another brown using gel food coloring for vibrant, distinct colors.
- Transfer colored frostings into piping bags fitted with star tips, creating elegant swirled designs atop cooled cupcakes.
- Garnish each cupcake with a halved Cadbury Creme Egg, strategically placed for visual appeal and flavor enhancement.
- Drizzle melted chocolate over the decorated cupcakes, adding a luxurious finishing touch that elevates the dessert’s presentation.
- Serve immediately or store in an airtight container at room temperature for optimal freshness and enjoyment.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and better incorporation of wet and dry components.
- For a lighter texture, avoid overmixing the batter; stir just until ingredients are combined to prevent tough cupcakes.
- Swap dairy milk with almond, oat, or coconut milk for a dairy-free version that maintains moisture and flavor.
- Experiment with gluten-free flour blend as a direct substitute for all-purpose flour to make the recipe celiac-friendly without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 42 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg