If one thing is for sure, it’s cupcakes and Cadbury Eggs are delish. Two delish things? That’s dynamite! These cupcakes are the perfect treat for the sweet tooths in your life this Easter! They received rave reviews by my husband and all his coworkers too. It’s easy to see why! Bake a full-size Cadbury Egg inside homemade chocolate cupcakes topped with vanilla buttercream? Yes, mam! Serve them up at your Easter brunch (or Easter “Eggstravangza” or Easter Egg Hunt, you get the idea). I made a little chalkboard sign to label mine (p.s. I played with a new chalkboard marker from Michaels - and it’s so much easier to write with than chalk). Anyway… let’s focus on the sweets at hand..
The full recipe is below (you can save it to a Recipe Box on Ziplist or print it too) but as you can see above, it’s simple. Just fill your cupcake liners about 1/4 full, then place a Cadbury Egg (thicker side down) into the batter. Then I topped the eggs with another 1-2 teaspoons of batter to top it off (not pictured). These babies are ready for the oven. After they’re done with frosting, this is what you’ll see!
It’s decadent, it’s ooey gooey, it’s creamy, it’s the perfect Easter cupcake!
Ingredients
- 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour)
- 1 2/3 cups sugar
- 3/4 cup butter, softened
- 2/3 cup cocoa powder
- 1 package Jell-O instant pudding in Chocolate Fuge (3.4 oz)
- 1 1/4 cup water
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 24 Cadbury Eggs (frozen)
- 1 1/2 cups unsalted butter, room temperature
- 5-6 cups powdered sugar (more to thicken)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-3 tablespoons milk
Instructions
- 1.Preheat oven to 350 degrees F.
- 2. Combine together cake ingredients and beat for 60 seconds on medium-high with electric mixer until fully mixed.
- 3. Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg (thick side first) down inside batter.
- 4. Top eggs with another 1-2 teaspoons batter.
- 5. Bake for 18-20 minutes (test for doneness by inserting a toothpick on the side of the cupcake, since the Cadbury Eggs are in the center).
- 1. Beat room temperature butter until creamy. Add in powdered sugar 1 cup at a time.
- 2. Beat in extracts, salt, and milk.
- 3. Add more powdered sugar or milk until desired consistency (thick enough to pipe on cupcakes).
- Top cupcakes with frosting and enjoy!
Hope ya’ll enjoy! Would love for you to share or Pin if you do!
Morgan on 
Mireya on 
Chela on
How many cupcakes does the recipe yield?
Would not make these again. Nice idea, but reallyndont turn out well and I am an experienced baker. Would eat the eggs and make cupcakes separately.
I made these this weekend using mini Cadbury eggs & mini cupcakes! What a huge hit! Be sure to freeze the eggs! This is sooooo worth the effort!
can u cut the cadbury egg in half and then bake it in the cupcake>|? instead of using one per cupcake
I missed the part where it said to freeze the eggs so it was a bit of a disaster but the icing was so yummy!!!! A little too much almond extract for some of my family so I might cut back next time I make it but absolutely genius idea to use it!