*This post may contain affiliate links. Please see my disclosure for more details!*

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 

Creme Egg Cupcakes

Creme Eggs

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 

Creme Egg Cupcakes!

Chocolate sponge cupcakes, with a hidden creme egg centre, sweet buttercream frosting, and creme egg on top... The BEST Creme Egg Cupcakes.
Print Pin Rate
Category: Dessert
Type: Cupcakes
Keyword: Creme Egg, Easter
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling & Decoration Time: 2 hours 20 minutes
Total Time: 2 hours 55 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie


Cupcake Ingredients

  • 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

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


  • 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 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!

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. Karen on March 17, 2024 at 4:23 pm

    I’ve just made these cream egg cupcakes they look amazing but my buttercream is to soft its not stiff enough.

    • Jane's Patisserie on March 18, 2024 at 1:15 pm

      What exact type of butter do you use?

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

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

  3. 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

  4. 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!

  5. 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 🙂

  6. 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.???

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

    Wow these look AMAZING!!!

    Julia – http://bunnybaubles.com

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

    Wow, these look awesome!

  9. 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

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.