These Creme Egg Cupcakes are a fun and sweet treat, perfect for chocolate lovers! Soft chocolate cake topped with creamy frosting and a gooey Creme Egg surprise make each bite delightful!
I love how they look so cute and are great for celebrations! Just try not to eat them all at once—I’ve been guilty of that too! 😂 Sharing is caring, right?
Ingredients & Substitutions
Flour: Use all-purpose flour for a light texture. If you need a gluten-free option, try a 1:1 gluten-free flour blend. I’ve found these blends work well without sacrificing taste.
Cocoa Powder: Unsweetened cocoa powder adds depth. If you want a sweeter profile, you can swap it for Dutch-processed cocoa, but keep in mind this might alter the final color.
Vegetable Oil: This keeps the cupcakes moist. If you prefer, you can substitute it with melted coconut oil or even applesauce for a healthier option.
Butter: Unsalted butter is perfect for the frosting to control the saltiness. If you’re dairy-free, use a plant-based butter instead. Be sure it’s softened for easy mixing!
Cream: Heavy cream makes the frosting smooth. If you prefer a lighter version, try using milk, but the frosting may not hold its shape as well.
What’s the Best Way to Ensure Fluffy Cupcakes?
To get those fluffy cupcakes, you need to mix ingredients just right. Here’s how to do it:
- Mix dry ingredients well before adding wet ones. This evenly distributes the leavening agents.
- Add eggs one at a time to ensure they fully incorporate.
- Mix until just combined after adding flour. Overmixing can lead to dense cupcakes!
- Gradually stir in boiling water. This helps to activate the cocoa powder and creates a moist batter.
- And don’t forget to check for doneness! A toothpick should come out clean or with a few moist crumbs.
How to Make Creme Egg Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream
- Yellow gel food coloring
- Brown gel food coloring
For Decoration:
- Cadbury Creme Eggs (halved)
- Melted chocolate (for drizzling)
How Much Time Will You Need?
This delightful recipe requires about 20 minutes for preparation and 18-20 minutes for baking. You’ll also want some time for cooling before frosting, so plan for around 45 minutes to 1 hour from start to finish. The cupcakes can be enjoyed right after decorating or stored for later!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, line a cupcake pan with cupcake liners. This will make serving and cleanup a breeze!
2. Make the Cupcake Batter:
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir everything together well. Then, add in the eggs, milk, vegetable oil, and vanilla extract. Mix until it’s all smooth and combined. Finally, carefully stir in the boiling water—your batter will be thin, but that’s perfect!
3. Bake the Cupcakes:
Pour the cupcake batter into the lined cupcake pan, filling each liner about 2/3 of the way full. Bake in your preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, they’re ready! Let the cupcakes cool completely before frosting them.
4. Prepare the Frosting:
While the cupcakes are cooling, let’s make the frosting. In another large bowl, beat the softened butter until it’s creamy and smooth. Gradually add in the powdered sugar, mixing on low until combined. Then add the vanilla extract and heavy cream; mix until fluffy and light. Split the frosting into two bowls—color one with yellow gel food coloring and the other with brown gel food coloring. Mix until well integrated.
5. Frost the Cupcakes:
Using a piping bag fitted with a star tip, pipe the yellow frosting onto half of your cooled cupcakes and the brown frosting onto the other half. You can create a fun swirl effect if you like!
6. Add Decoration:
Top each cupcake with a halved Cadbury Creme Egg. Finish by drizzling some melted chocolate over the cupcakes for an extra treat and beautiful presentation!
7. Serve:
Enjoy your delicious Creme Egg Cupcakes! If you have any leftovers, store them in an airtight container at room temperature for a few days. They make a great sweet snack anytime!
Can I Substitute the Cocoa Powder?
Yes! If you don’t have unsweetened cocoa powder, you can substitute it with Dutch-processed cocoa powder for a different flavor profile. Just keep in mind that this may slightly alter the color and taste of your cupcakes. If you’re looking for a chocolate alternative, try using a mix of carob powder and a little extra sugar.
How Should I Store Leftover Cupcakes?
To store leftovers, place your cupcakes in an airtight container at room temperature. They should stay fresh for up to 3 days. If you want to extend their shelf life, you can freeze them; just wrap each cupcake in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Can I Make These Cupcakes Gluten-Free?
Absolutely! You can use a 1:1 gluten-free all-purpose flour blend as a substitute for the regular flour. Just ensure that the blend contains xanthan gum for proper texture. The rest of the ingredients should remain the same, but always check labels to make sure they’re gluten-free as well.
Can I Use Different Decorations?
Of course! While Cadbury Creme Eggs are iconic, you can decorate your cupcakes with mini chocolate eggs, sprinkles, or even fresh fruit like raspberries for a fruity twist. Just choose decorations that complement the chocolate flavor of the cupcakes.
