Moist buttery yellow cake with a hidden Cadbury egg surprise baked inside, these Cadbury crème egg cupcakes are topped off with a creamy chocolate buttercream.
Cadbury eggs are a very controversial Easter candy! It seems like people either love them or hate them! Let’s just say I lean more towards the latter. In case you have never tried one of these Easter staples, they are a chocolate egg shaped shell filled with a runny fondant that is dyed to look like the inside of a raw egg. I think the allure really comes from the fun of breaking them open to reveal the center, but the fondant is gooey and a bit too sweet for my taste.
This year I decided to give the crème eggs another chance. Instead of just eating them I baked them into the center of buttery yellow cupcakes. Maybe I just needed to try them in a different form! This makes for a fun surprise when you bite into the cupcakes, and also gave me a new appreciation for Cadbury eggs! The gooey fondant adds extra moisture to each bite of cake.
This yellow cake bakes up just as quickly as a box mix because I used melted butter instead of the usual creaming method. So now you really have no excuse to reach for those boxes of cake mix. I topped off the cupcakes with a rich creamy chocolate buttercream. Yellow cake with chocolate buttercream is such a classic combination I’m sure these cupcakes won’t last long at any Easter celebrations!
A few tips for perfect egg centers:
- Freeze the Cadbury eggs before adding them into the cupcakes. This will help them to hold their shape while the cupcakes bake.
- Use mini Cadbury eggs, which works out perfectly since 12 mini eggs come in a package and this recipe makes 12 cupcakes.
- Make sure the entire egg is submerged within the cake batter. This also helps to prevent the egg from melting in the oven.
- If you really detest the crème egg variety, these could also be made with the Cadbury caramel eggs!
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs + 2 yolks
- 1 cup sugar
- ½ cup butter melted
- 2 teaspoons vanilla
- ½ cup milk
- 1 cup butter, softened
- 3 cups powdered sugar
- ⅔ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 4 tablespoons milk
- Preheat oven to 350 degrees and line a muffin pan with cupcake liners. In a mixing bowl combine flour, baking powder, and salt then set aside.
- In a separate bowl combine eggs, yolks, sugar and vanilla. Beat with an electric mixer until thick and pale yellow. Slowly stream the melted butter into the egg mixture with the mixer on low speed.
- Fold half of the dry ingredients into the egg mixture, add the milk, and then follow with the remaining dry ingredients.
- Fill cupcake liners ⅔ of the way full and insert a mini Cadbury crème egg into each one. Bake for 20 - 25 minutes until a toothpick come out clean when inserted into the cake.
- In the bowl of an electric mixer cream the butter until light and fluffy. Add cocoa powder and beat until well incorporated. Add the powdered sugar in thirds with the mixer on a low speed to keep it from coming out of the mixer.
- Once all of the powdered sugar is incorporated add salt, vanilla, and milk.