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Chocolate Cupcakes with a Cadbury’s Caramel Egg Centre, Caramel Buttercream Frosting, and even more Cadburys Caramel for dreamy Cadburys Caramel Cupcakes!
So its been an interesting week if you’ve been keeping up with my posts… this website basically messed up entirely, so I made some cupcakes because there wasn’t much else I could do. Also, baking helped me calm down a bit because its rather scary when a lot of your work disappears!
I decided to go for something Easter themed as its still the week before Easter, and I know you all LOVE Easter treats, and I can’t deny that I adore them as well. Something about the Chocolate Eggs that you can buy around Easter time though, whether they be Mini Eggs, Creme Eggs, and more that I just LOVE to bake with. For me its a toss of up between these Cadbury’s Caramel Eggs, and then Mini Eggs for which is my favourite.. but they’re all so good!
Cadburys Caramel Cupcakes had to happen, because I loved my Cadbury’s Caramel Cheesecake SO MUCH. I went for a very similar, and basically the same recipe, as my Creme Egg Cupcakes for this, because they just work so well. I did however go for a larger egg, compared to the Mini Creme Eggs in my Creme Egg Cupcakes, and it worked! The cupcakes did look like they were going to overflow ever so slightly in baking, but they didn’t, and they turned out really flat!
I did make some slight differences though, as I used the buttercream frosting from my Rolo Cupcakes recipe. I find its the perfect Caramel Buttercream Frosting, and its just so easy to make. You can easily make it salted caramel, or you can use a different sorta caramel in there. I use Carnations Caramel because I find it easiest, but I’ve made it with Dulce de Leche before, and a thick caramel sauce, and they both worked well! And luckily, because you add in the caramel, you don’t have to loosen the frosting any other way.
I used my absolute and utter favourite Bronze Crunch Sprinkles from Waitrose because I just adore them, and I think they suit any cake to have ever existed. These Cadbury’s Caramel Cupcakes are the dreamiest of dreams, and the gooey chunk of Cadbury’s Egg that comes out of the middle of the cupcake is heavenly. Baking the cupcakes with the Eggs starting off Frozen, means by the time that the cakes are baked, you still have a gooey, DELICIOUS centre. Yes, sometimes the egg can sink, but because its so large, it tends to not matter. It’s still SO YUMMY. The cupcake stays super chocolatey, ~moist~ and just perfect.
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! You can easily use other cupcake cases, but I just adore these baking cups. They’re ideal. And they are so so easy to use! Enjoy! X
Cadbury's Caramel Cupcakes!
- 12 Frozen Cadbury's Caramel Eggs
- 150 g Unsalted Butter/Stork
- 150 g Light Brown Sugar
- 3 Medium Eggs
- 125 g Self Raising Flour
- 25 g Cocoa Powder
- 150 g Unsalted Butter (room temp)
- 375 g Icing Sugar
- 75 g Caramel (carnations)
- 6 Chilled Cadbury's Caramel Eggs (halved)
- Freeze 12 Cadbury's Caramel 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 Cadbury's Caramel Egg on top. Spoon on another spoonful of cake batter and make sure the 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 add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Add the caramel to the buttercream and continue mixing, keep on beating for 5 minutes until whipped!
For the Decoration!
- 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 Half of a Cadbury's Caramel Egg. (I Suggest refrigerating the 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 Cadbury's Caramel Egg in the centre of the cupcake, but I just LOVED the idea of it, use the same recipe but without the Egg for a normal Chocolate Cupcake.
- When its not easter, you could use chunks of the Cadbury's Caramel Bar instead.
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