How to Make Cadbury Egg Cupcakes
Cadbury Cream Eggs just scream “Easter.” This nifty trick embeds a sweet, gooey cream egg right in the center of a richly chocolate cupcake. Devil’s food cake or any other bittersweet chocolate cake work really well to counter the intense sweetness of the fondant-filled egg inside. These are such a fun treat and it’s more fun if you don’t tell the people you are serving these to about the surprise inside! You can double this recipe as you will have batter left over if you want.
Cadbury Cream Egg Surprise Cupcakes
1 box chocolate cake mix, prepared according to box instructions OR your favorite cake batter recipe prepared but not baked
12 Cadbury Cream Eggs
Frosting of your choice, but we used:
1/2 cup butter softened
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
pink food coloring
- Preheat your oven to 350°F.
- Line your muffin tin with cupcake liners. Scoop less than 1/4 a cup of batter in each tin. Place a cream egg standing upright in the center of each cup. Pour another 1/2 cup of batter on top of the cream eggs so that the chocolate candies are covered but the batter does not reach the top of the cupcake liner.
- Bake for 16-18 minutes. The classic cupcake trick will not work with this recipe. You can tell that the cupcake is done by checking to see if the top is dark brown and edges are set. Remove pan from oven and allow to cool for 20 minutes before attempting to remove from the pan. Allow to cool completely before decorating.
- If you are making the frosting simply beat together all of the frosting ingredients until light and fluffy. Pipe onto the cupcakes or decorate in whichever manner you prefer.