Cadbury Egg Easter Cupcakes!

Cadbury Egg Easter Cupcakes - a full-size Cadbury Egg BAKED INSIDE!

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..

How to Make Cadbury Egg Cupcakes! 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!

Cadbury Eggs baked inside CUPCAKES!

It’s decadent, it’s ooey gooey, it’s creamy, it’s the perfect Easter cupcake!

Cadbury Egg Cupcakes

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)
  • For the Frosting:
  • 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. 1.Preheat oven to 350 degrees F.
  2. 2. Combine together cake ingredients and beat for 60 seconds on medium-high with electric mixer until fully mixed.
  3. 3. Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg (thick side first) down inside batter.
  4. 4. Top eggs with another 1-2 teaspoons batter.
  5. 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).
  6. For The Frosting:
  7. 1. Beat room temperature butter until creamy. Add in powdered sugar 1 cup at a time.
  8. 2. Beat in extracts, salt, and milk.
  9. 3. Add more powdered sugar or milk until desired consistency (thick enough to pipe on cupcakes).
  10. Top cupcakes with frosting and enjoy!
http://pizzazzerie.com/desserts-food-2/cadbury-egg-easter-cupcakes/

Hope ya’ll enjoy! Would love for you to share or Pin if you do!

 

Comments

  1. 30

    Hi I’m from uk so converting us cups to uk. isn’t easy, also I don’t know what the jell o mix thing is or what it is for/ does in the recipe – so ii was wondering whether I could just make a standard chocolate sponge cake batter and bake the egg into that? Thank you

    • 31

      A cup is a cup – 8 oz – unless you’re meaning metric, in which case just google conversion tables, there are a variety out there – they’ve helped me a number of times. Do you have instant pudding in the UK, something you mix a packet with milk and chill for a bit? That’s the stuff she’s referring to.

      On another note, I can’t wait to try this – my kids are going to go CRAZY when they see an easter egg inside a cupcake. But they’re on holidays now until after Easter, so I don’t know how to keep it a secret!

      • 32

        Thank you Tania, I think I can get the actaul jello on amazon I just wondered what its purpose was in the recipe and whether just a standard cake recipe without any jelllo would work, but now i know the jello is like an angel delight dessert I’m assuming it will make the cake more fudgey and gooey?! Also do you now if cake flour/ all purpose is th uk equivalent of plain or self raising flour? Thanks again Rachel

        • 33
          Taylor G says:

          I’m not 100% familiar with the names of UK baking ingredients, but probably your plain four is the same as the all-purpose flour she mentions in the recipe. Cake flour has a lower protein content than all-purpose flour, which affects the way it rises a little bit.

      • 34

        It is my understanding that cake flour is finer than plain flour but by no means is it the same as self rising flour. The pudding mis (jello instant pudding a name brand only) makes the mix moister. Any instant pudding mix would do.

  2. 35

    Is that a full sized egg or the little bite sized ones? I can’t quite tell.

  3. 44

    How did you achieve the fabulous color on the frosting?

    • 45

      In the uk you can get gel based food colouring, they are really vibrant – lots if depth compared to traditional liquid colourings. They do lots of different colours one is an aqua turquoise just like the frosting (thye are nothing like liquid colourings where you mix colours to achieve the desired effect and they end up wishy washy)!

  4. 46

    Those are the big eggs

  5. 47

    This is CRAZY in the best way possible.

  6. 48

    Did you freeze the eggs or just put them in as is?

  7. 50

    How did you get the frosting coloring? I love it and want to replicate it!!!!!

  8. 52
    McKinley says:

    Instead of making the batter could you just use a boxed mix?

  9. 54
    carolina says:

    la harina de torta es conocida como harina suave si dice harina para pastel es distinta la preparacion pq un patel se hace con movimientos envolventes sin sobre mezclar

  10. 55

    What icing tip did you use? I’ve never been able to achieve that look. Secret please :)

  11. 56
    Bernadette says:

    Great idea for baking with my grand kids.

  12. 57

    I just made these and holy Easter Bunny, these things are amazing!!! I did mini cupcakes with the mini eggs because I didn’t want to buy all the big ones and they still turned out great! I did some caramel cadbury’s too which was just as delicious! I would recommend using the recipe given and not store bought as it is SO GOOD!
    Question for those who have made them-for leftovers (if there are any) are the best stored at room temp or in the fridge?

    Thanks for the awesome recipe!

  13. 59

    Made these but all the eggs just melted, is it because i didn’t freeze them ?

    • 60
      Stephanie says:

      She mentioned earlier that she froze them before hand…did you try that?

      • 61

        Yes, i just made them with the frozen eggs – and the eggs were indeed there but they were sitting on the bottom ; how can i prevent that, i would like to have them in the middle were i put them, i even decreased the temperature – from 350f to 270f

        • 62

          Sorry bit confised in your first comment you said you didn’t freeze them and asked if this was reason, but now you said you did freeze? Also you said you decreased the temperature to 270f, this will actually mean that the cake mix bakes slower so the eggs are effectively exposed to the direct heat of the oven for longer (once the cake is cooked it provides a layer of insulation between the heat and the egg) and i assume you had to keep them in the oven longer due to reduced temp as well?! Also Did you use the large eggs or small ones as small ones will obviously melt quicker? Did you put batter in first before egg and then cover the remaining egg once in?

          I think you need to stick to Courtney’s formula – large eggs, well frozen before hand, 350f 18-20mins. Good luck

          • 63

            Sorry just re read it and understand that you have re done them with frozen eggs and they stayed as eggs but they dropped to the bottom? Assuming this is what you are saying I think it is because you are reducing the temperature of the oven significantly and this means the batter is taking too long to cook. Remember the batter will melt a little just before cooking so I think by reducing temp your eggs are dropping as batter isnt cooking quick enough to hold them there. Dont decrease the temp it wont prevent eggs melting (chocolate melts well below the cooking temp) it will do the opposite. Try doing exactly what you did (part fill cases, before putting egg in and then cover with a little more batter) cook at 350f this time – 3rd time lucky :)

          • 64

            yes 3rd time got lucky :-) it was a hit, thxxxx <3

  14. 65
    Stephanie says:

    These look amazing and I love the vibrant blue frosting. I am doing these for Easter at my fiancé’s sisters’ house this year. I found some edible basket grass to put on the top of them and was thinking of decorating in vibrant purples. pinks and blues to represent a bird’s nest. Thanks for the inspiration.

    • 66
      Stephanie says:

      I made these today for Easter and had the same common problem as above. The eggs didn’t stay solid even after I froze them. They are all melted and runny. It could be called a Cadbury Molten Lava Cupcake instead. They are still pretty good in flavor but I was disappointed that it didn’t hold it’s shape. Do you recommend a cooling time or freezer time or something? Something would have to help it keep it’s shape if just baking a general cupcake makes it melt. Thank you for the help in advance!!!

  15. 67

    I just made these, I didn’t see the comment about freezing the eggs until now so mine were not frozen. Also, I tried my silicon Easter egg shaped pan. I don’t recommend either of these methods since I just turned over a pan of sticky goo :(. I will try again with frozen eggs and a regular tin, thanks for sharing!

    P.S. I even baked them for 27 minutes and it was still sticky goo!

  16. 70
    Colleen Dillahunty says:

    Hi. I am baking these today. I will be using the mini eggs since my husband did the shopping. Caramel ones, too. He thought the full size eggs looked too big for a cupcake. LOL! (He is not a chocolate eater, anyway) I have made these before and the trick I learned to keep the eggs fro resting at the bottom is to freeze them first and then place them on their sides in the batter. They rotate on their own! Happy Easter, y’all!

  17. 72

    Love the frosting color and I’m making these for Easter! My question… did u use the dark vanilla (I’m going to assume you did as it doesn’t specify clear vanilla)? Just wondering if I’ll b able to achieve the same color w/ food coloring IF u used the dark vanilla.. thanks for the yummy post! Happy Easter :)

  18. 73

    I want to try this recipe but do it gluten free. Any suggestions?

    • 74

      You just substitute the gluten free alternatives in, with the flour I used the 2 1/4 cup measure not the 2 1/2 cup, baking powder same amount as recipe everything else was gluten free anyway including the pudding mix!

  19. 76
    Victoria Tilley says:

    If I make these the day before, how would you suggest I store them…on the counter or in the fridge? :) Thank You

  20. 77

    Maybe I’m slow, but this recipe didn’t call for oil or anything and my cake mix just mixed all the powdered ingredients, no cake consistency, the softened butter, was it supposed to be melted? Or am I just missing something?

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