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Chocolate sponge cupcakes, with a hidden creme egg centre, sweet buttercream frosting, and creme egg on top… The BEST Creme Egg Cupcakes.
So.. EASTER IS COMING SOON. Therefore, more Easter recipes were a necessity. I honestly don’t think I get bored of easter bakes, and even though I probably love them so much because of not being able to have the chocolate all year around, I still wish I could nibble a cream egg in November.
For these cupcakes I went quite basic and decided that a regular chocolate sponge recipe was probably best. Because you are adding the sweetness of the Creme Eggs and frosting, I didn’t want to do too rich a cupcake sponge.
- Butter – when it comes to cupcake sponges you can use unsalted butter, a baking spread or even a margarine if it is buttermilk based – they all create lovely bakes.
- Sugar – 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.
- Eggs – I always use medium
- Flour – A classic self-raising flour kinda bake
- Cocoa – I always use a really rich cocoa powder so it tastes super chocolatey and delicious
So Creme Eggs are one of those things that are a little controversial because of how sweet they are, and whilst sometimes I’d prefer a mini egg… when you bake with a Creme Egg?! I just love them.
To make sure that these fit the theme as much as humanly possible I decided to put a frozen Mini Creme Egg on the inside of the cupcake, and then also decorate with half a Creme Egg on top. You can of course put an entire Creme Egg on top, but I like being able to see the inside of the Creme Egg.
Putting the Creme Eggs inside the middle of the cupcakes is completely optional, but if you are up for it – just make sure that they are frozen. They may sink to the bottom slightly, but that’s okay, they still taste delicious.
Again, as we are matching the theme of Creme Eggs here, I wanted to make sure that the frosting reflected this… you can of course do what you want though. I made a classic American buttercream frosting, and split the colours into two.
Once colour was left as the colour of the buttercream, and then the other I added a little orange and yellow to make a yolk colour. The top tip for swirling frosting is to line the two colours up onto some clingfilm, roll the clingfilm into a sausage, snip off the end and add to your piping bag – much easier than just trying to spoon it into the bag and get an even mix.
I would say that these are quite an Easter showstopper, and they’re easier to share than a big cake. I have many Creme Egg bakes on my blog now such as my Creme Egg loaf cake, and my Creme Egg layer cake… but cupcakes just get me.
I use my favourite 2d closed star piping tip to create the swirl of the frosting, and then add the Creme Egg and sprinkles on top. I find it easier to cut the Creme Eggs in half when they are frozen, but don’t worry if they’re aren’t perfect – they all taste the same.
Tips & Tricks
- These cupcakes will last 3+ days at room temperature
- You can freeze the cupcakes for 3+ months
- I use these baking cups for this recipe
- I use this 2d closed star piping tip
- I use these large piping bags
- I use this yellow colouring and this orange colour for the yolk
Creme Egg Cupcakes!
- 12 Frozen mini creme eggs
- 150 g unsalted butter (room temp)
- 150 g light brown sugar
- 3 Medium eggs
- 125 g self raising flour
- 25 g cocoa powder
- 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
- 6 Large Creme Eggs (halved)
- 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 180ºc/160ºfan and line a cupcake/muffin tin with 12 cases or baking cups
- Beat the butter with the sugar until fluffy, add in the eggs, self-raising flour and cocoa powder and mix
- 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!
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