Creme Egg Cupcakes!

Chocolate Sponge Cupcakes, with a Hidden Creme Egg Centre, Multi-Tone Buttercream Frosting, and Half a Creme Egg on top… Ideal Creme Egg Cupcakes.

So.. EASTER IS COMING SOON. Therefore, more Easter recipes were a necessity. When I saw this recipe from Taming Twins I knew I had to do my own version as I know you will all love them. The Tips that Sarah gives on her post are amazing, and so useful. I made my own changes by using my classic sponge recipe, and Buttercream Frosting and they were SO good.

As I have said countless times now, I love using Light Brown Sugar in my chocolate and caramel type sponges as I just adore the flavour and think the sugar suits it perfectly. I went for the Multi-Tone frosting to attempt to replicate the colours on the inside of the Creme Egg, but my colour went a little bright. My bad. But hey ho, I love the pictures and how it tastes so I am fine with it!

I will admit that I am not the biggest fan of Creme Egg’s because I find them too sickly, but in Cupcake Form they are AMAZING. I much prefer Mini Eggs if I am being completely honest, but they just basically turn into chocolate chips in you put them in a cupcake. However, you can make cute Easter Nest Cupcakes with them. But anyway, having a hidden little Creme Egg at the bottom of these takes the cupcakes to the next level, and oh my days you will LOVE THEM.

I bought these utterly gorgeous little (Regular size) Purple Iced Jems Baking Cups as I am obsessed with them. They are amazing as you can put the cups onto a flat tray rather than in a muffin case, so if you do have a little mixture left over, you can still fit them onto the same shelf in the oven! When you go to eat the cupcake, the case itself pulls out and ends up being almost its own little plate! I can’t get over them. They’re amazing and so cute. I went for Purple to represent the Cadburys colour, but any colour will do! Buy them HERE!

This recipe makes 12 delicious cupcakes!

Ingredients

Cupcakes
– 12 Frozen Mini Creme Eggs
– 150g Unsalted Butter/Stork
– 150g Light Brown Sugar
– 3 Medium Eggs
– 125g Self Raising Flour
– 25g Cocoa Powder

Buttercream
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar
– 1/2tsp Vanilla Extract
– Yellow/Orange Food Colouring
– 1-2tbsp Boiling Water

Decorations
– 6 Large Creme Eggs, halved
– Chocolate balls/Sprinkles

Method

1) Freeze 12 Mini Creme Eggs, wrapped to protect them, preferably overnight, or at least for 4-5 hours.

2) To make the Cupcakes – Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Iced Jems Baking Cups onto a flat tray!

3) Beat the butter/stork with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.

4) Spoon in a spoonful of cupcake batter, and put a frozen Mini Creme Egg on top. Spoon on another spoonful of cake batter and make sure the creme egg is covered!

5) Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!

6) To make the Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined and beat for 5 minutes until a silky lovely buttercream texture is produced. If the mixture is a little stiff, add one tablespoon of boiling water at a time till you reach the consistency you want!

7) Split the mixture into two equal batches. With one half, add food colouring to make a Yolk colour and beat till smooth.

8) To decorate the Cupcakes – Put the two different coloured butter creams into a piping bag so they’re swirl together. So one half is white, the other half yolk coloured. Using a 2D Closed Star Piping Tippipe the buttercream onto the cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.

9) Once iced, sprinkle over some sprinkles, and add a Half of a Creme Egg. (I Suggest refrigerating the creme eggs to make them easier to halve)

Tips and Ideas

This recipe is inspired by Sarah from Taming Twins but with my own little tweaks.

I used a 2D Closed Star Piping Tip to decorate my cakes as they get the nice swirl! And I used some Purple Regular Baking Cups from Iced Jems as the purple is like Cadburys!

These will last for 3 days in an airtight container!

You don’t have to use a Creme Egg in the centre of the cupcake, but I just LOVED the idea of it, use the same recipe but without the Creme Egg for a normal Chocolate Cupcake.

ENJOY!

This post may contain Affiliate Links.. If you buy anything through them I might earn a small commission which contributes to the running of this blog. The products cost you no more than they would have done originally. 

Find my other Cupcake & Easter Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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13 Comments

  • Reply Paula March 25, 2017 at 11:13 pm

    Hi Jane – I love this recipe and I was thinking of maybe using other eggs such as Daim or Galaxy as well as the Creme eggs – hopefully they will turn out ok!

    • Reply Jane's Patisserie March 26, 2017 at 11:22 am

      Ooh yummy!

      • Reply Paula April 11, 2017 at 5:03 pm

        Hi Jane!
        Oreo mini eggs worked a treat! I just wanted to ask how you managed to get the two colours? I divided my icing and had orange and white but when I piped it on the cake it was more orange than anything else! Is there a knack to doing it??

        • Reply Jane's Patisserie April 11, 2017 at 5:29 pm

          It’s better to use larger tips for dual icing as that means it has a chance for both parts to still come out together. Also, you could try putting each one into smaller piping bags, and then into a large bag, so they’re better separated? x

          • Paula Roberts April 12, 2017 at 10:23 am

            Thank you! I’ll try that 🙂

  • Reply Tasnim March 15, 2017 at 8:12 pm

    Hi Jane
    Do you use stork margarine in all your cakes?
    Btw your cake are amazing and they are so easy to follow.??????

    • Reply Jane's Patisserie March 15, 2017 at 8:14 pm

      I do in the sponges, but unsalted butter in the Buttercream ?

      • Reply Tasnim March 16, 2017 at 7:31 pm

        Thnx so much for replying btw I hope I will be making these soon ,so i let you know how it goes.???

  • Reply Julia March 10, 2017 at 3:16 pm

    Wow these look AMAZING!!!

    Julia – http://bunnybaubles.com

  • Reply Faith March 9, 2017 at 9:09 pm

    Wow, these look awesome!

  • Reply hiddensid March 9, 2017 at 11:21 am

    very nice blog it is nicely presented and surely i will try this out
    Online cakes in Indore

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