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Cadbury Creme Egg Cupcake Recipe

Chocolate cupcake topped with creme egg buttercream, these creme egg cupcakes are the perfect sweet treat for easter

Cadbury Creme Egg Cupcake Recipe
Prep time
Cook time
Total time
Chocolate cupcake topped with creme egg buttercream
Recipe type: Baking
Serves: 12
  • 1 Cup | 200g Sugar
  • 2 Eggs
  • ½ Cup | 125ml Oil
  • ½ tsp Vanilla Essence
  • 1½ Cup | 190g Flour
  • ½ Cup | 60g Cocoa Powder
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 Cup | 250ml Buttermilk
  • 12 Mini Cadbury Creme Eggs (optional)
  • 1 Cup | 2 sticks | 225g Butter
  • 2 Cups | 250g Powdered Sugar | Icing Sugar
  • 6 Cadbury Creme Eggs
  • Melted Chocolate or Chocolate Syrup (optional)
  • 6 Cadbury Creme Eggs (optional)
  1. In a medium sized mixing bowl add the sugar, eggs, oil, and vanilla extract. Beat with a whisk until combined.
  2. In a large sized mixing bowl sieve in the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add half of the wet ingredients and half of the buttermilk to the dry ingredients and fold together with a wooden spoon.
  4. Add remaining wet ingredients and buttermilk to the dry ingredients and fold together until just combined.
  5. Divide the cupcake batter between 12 lined and greased cupcake tins and optionally add a mini creme egg to each, pressing down into the batter.
  6. Bake the cupcakes at 180 C | 350 F for 15-20 minutes or until the cupcakes spring back when pressed. Cool completely before decorating.
  7. To make the Cadbury Creme Egg Buttercream add the butter to a stand mixer or a large bowl if you are using a hand mixer and beat on high speed for 5 minutes until light, airy, and doubled in volume.
  8. Add the sugar in two stages to the butter, beating well in between until fully incorporated.
  9. Cut the creme eggs in half and half again and add to the buttercream, beating for a further few minutes to break up the eggs.
  10. Pipe or spread the buttercream onto the cooled cupcakes, top with a little melted chocolate or chocolate syrup and half of a creme egg.
Optionally you can add a mini creme egg to the cupcakes before baking.
If you don't like buttercream too sweet only add 1½ cups of sugar instead of 2 cups.

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