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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!

Chocolate Cupcakes with a Cadbury's Caramel Egg Centre, Caramel Buttercream Frosting, and even more Cadburys Caramel!
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Category: Dessert
Type: Cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating Time: 15 minutes
Total Time: 30 minutes
Servings: 12 People
Author: Jane's Patisserie

Ingredients

Cupcake Ingredients

  • 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

Buttercream Ingredients

  • 150 g Unsalted Butter (room temp)
  • 375 g Icing Sugar
  • 75 g Caramel (carnations)

Decorations

  • 6 Chilled Cadbury's Caramel Eggs (halved)
  • Sprinkles

Instructions

  • 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)

Notes

  • 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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Find my other Cake & 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.

18 Comments

  1. Carolyn on May 18, 2021 at 11:17 am

    Love these could you make the buttercream a chocolate caramel by adding some cocoa or something?

    • Jane's Patisserie on May 19, 2021 at 1:43 pm

      Hey, yes!xx



  2. Lindsay on March 24, 2021 at 12:57 pm

    I would really like to make these as Easter gifts for my family. Do you use full size caramel eggs or the smaller ones in the bags? I’m finding it difficult to imagine a whole egg in the cupcake?

    • Jane's Patisserie on March 27, 2021 at 11:04 am

      Hello! I use the full sized ones but you can use the mini!x



  3. Letitia Barron on March 10, 2021 at 9:02 am

    Not sure what happened but these did not work for me. The tops fell in and not sure if the cakes were cooked even after 23mins. May try again at some point.

  4. Candice on February 19, 2021 at 3:51 pm

    5 stars
    Hi can I double the recipe to make it to a 2 tier cake ?

    • Jane's Patisserie on February 20, 2021 at 8:05 am

      Yes you can! 2x 8″ tins it would take about 35 minutes to bake! x



  5. Amy on July 6, 2020 at 9:24 pm

    5 stars
    Sooo tasty. Ran out of coco powder so made with out and used slightly salted butter for icing soo good as cut through sweetness 💜

  6. Gemma Sutton on July 2, 2020 at 6:06 pm

    5 stars
    These are gorgeous and wanting to make them again. I am just wondering if you can put food colouring in the buttercream? Or would it not take because of the caramel? Thank you 😊

    • Jane's Patisserie on July 2, 2020 at 7:32 pm

      Hey! So you could, but the colours may be slightly weird because of the caramel so it may not be quite the colour you want!



  7. Chloe on May 15, 2020 at 12:55 pm

    I don’t have any caramel bars/ eggs, would a dollop of shop bought caramel such as carnation caramel work?

    Thanks, love your recipes! x

    • Jane's Patisserie on May 15, 2020 at 1:24 pm

      For the decoration, yes!! If you want to put it in the middle, I would bake them without, and then core out the middle and put some in!



  8. Danielle on April 22, 2020 at 7:23 pm

    Would I be able to make vanilla or caramel flavoured cupcakes instead of chocolate cupcakes as that’s what I prefer, or would it not work as well? Thanks!

    • Jane's Patisserie on April 23, 2020 at 9:03 am

      You can! Take out the cocoa powder, and add up the self-raising flour!



    • Danielle on April 30, 2020 at 4:54 pm

      Thank you! Also, what sugar would you recommend to use instead of light brown sugar? I have caster sugar and can’t find any other sugar, would that be any good? Thank you!



    • Jane's Patisserie on April 30, 2020 at 7:31 pm

      Caster sugar is perfect!



  9. Alice Barrington on March 1, 2020 at 4:02 pm

    5 stars
    These as so delicious….love the egg in the centre.

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