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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.

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 would say that these are quite an Easter Showstopper, and they’re easier to share than a big cake. I decorate my Chocolate Fudge Cake with Creme Eggs at Easter time, and its always a hit, but sometimes you just want something quicker and easier to give out like Cupcakes!

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! (affiliate link)

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. Honestly, I know you’ll love this recipes much as me! Enjoy! X


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.
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Category: Dessert
Type: Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Decoration Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie


Cupcake Ingredients

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

Buttercream Ingredients

  • 150 g Unsalted Butter (room temp)
  • 300 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Yellow Food Colouring
  • 1/2 tsp Orange Food Colouring
  • 2 tbsp Boiling Water


  • 6 Large Creme Eggs (halved)
  • Sprinkles


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

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

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

For the Decoration!

  • 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 Tip, pipe the buttercream onto the cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.
  • 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)


  • 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.


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

You can find me on:

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.


  1. Shannon on March 29, 2021 at 7:03 pm

    Can I substitute the light brown sugar for caster sugar please?

  2. Ez on April 10, 2020 at 11:15 pm

    Hi Jane, can I ask where you got your cupcake cases from? They are super cute! X

  3. Barbara on March 6, 2020 at 3:55 pm

    Arrgghh my cupcakes have dipped. Where did I go wrong 🙁

    • Jane's Patisserie on March 6, 2020 at 4:19 pm

      Usually sunken cake means it hadn’t finished baking – should still be absolutely fine to decorate and eat though!

    • Barbara on March 7, 2020 at 12:05 pm

      They tasted delicious!!!
      I made 4 with the hidden egg and 4 without The cupcakes without the hidden egg came out perfect, the ones with the eggs inside sunk 🤣

    • Jane's Patisserie on March 7, 2020 at 8:46 pm

      Yeah so often with something in the middle, they can take longer to bake!

  4. Paula on 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!

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

      Ooh yummy!

    • Paula on 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??

    • Jane's Patisserie on 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 on April 12, 2017 at 10:23 am

      Thank you! I’ll try that 🙂

  5. Tasnim on 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.??????

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

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

    • Tasnim on 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.???

  6. Julia on March 10, 2017 at 3:16 pm

    Wow these look AMAZING!!!

    Julia – http://bunnybaubles.com

  7. Faith on March 9, 2017 at 9:09 pm

    Wow, these look awesome!

  8. hiddensid on 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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