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

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 Fudge 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.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).

For The Frosting:

  • 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!
Tried this recipe?Let us know how it was!

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

Pizzazzerie is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that pizzazzerie.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

141 Comments

  1. In the cake ingredients, it says 3/4 butter and 1 1/4 water. Is this cups?

  2. WOW!!! I def have to try these! Thanks for sharing! xo

  3. Do you know the conversions to grams /oz as i dont work in cup measurements. Thank you

  4. Not much of a choc. fan, could i use vanilla pudding and leave out cocoa? If so, what would I need to replace the cocoa with?

  5. Giggly Gertie says:

    hi would these work gluten free??

    1. Hi! I have never tried to bake gluten free so unfortunately, I can’t answer that as I have no experience there.

  6. Look so delicious…where did you get the cute chalkboard sign and easel?

  7. Wow they look amazing! There is nothing better than a Cadbury Easter Egg! Where did you get that adorable little easel sign?

  8. kristi de says:

    hi-

    LOVE the color! can i assume this can be done with any flavored egg? i was thinking peanut butter… i do love the look and thought of the “egg” oozing out. :)

  9. do you think it would work with just a cake mix as well?

  10. Hi dear … These look darling! Could you tell me what color
    You used for the icing?

    1. Hi Hanna! This was an Americolor gel in turquoise. You could probably achieve something similar with blue/green.

  11. have to try them for kinda kids will love them

  12. vernie pritchard says:

    did you use regular cupcake liners or jumbo? or didi you use mini candy eggs?

    1. I was wondering the same thing – what size cadbury eggs?

      1. I used the regular (larger) size ones. Not the mini (but that would work).

  13. You mention jello mix at the top but not in the directions. Is this added into the cake mix at the beginning?

  14. made these today with my girls. We coloured them green for St.Patrick’s Day, I think if I found another icing recipe that wasn’t so sweet they would be a huge hit here! Sweetness was a bit overwhelming. They want to try them again at Easter but I think we will use the pudding / cool whip as a topping. They were fun to make and girls loved finding their egg in the middle of their cupcake :)

  15. 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

    1. 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!

      1. 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

        1. 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.

      2. 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.

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

    1. I think they are small ones, the cup cakes themselves look quite petite and I don’t think they would cover a full size – very expensive to do 24 as well ;) ?!

      1. They’re not the small ones. The cupcakes are regular muffin-tin sized.

        1. Thanks Courtney, does the mix completely cover the egg before it goes in the oven or does the top poke out a little bit?

          1. I put the extra dollop of batter on top of the egg but it doesn’t totally cover it..

    2. I did not see a response on the size of the cadberry eggs, are they the mini size or the regular large size? Thank you.

        1. Hi Courtney just wondering if I did use the small eggs how would that differ for making these?

          1. Hi Keleigh, This may sound silly, but it would just have less Cadbury Egg in the middle. No other difference.

  17. How did you achieve the fabulous color on the frosting?

    1. 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)!

  18. Those are the big eggs

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

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

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

  22. 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

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

  24. Bernadette says:

    Great idea for baking with my grand kids.

  25. 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!

    1. Alexa you made mini cupcakes how many softly make either recipe?

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

    1. Stephanie says:

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

      1. 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

        1. 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

          1. 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 :)

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

  27. 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.

    1. 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!!!

  28. 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!

    1. I did remake them with frozen eggs and in a regular tin, they came out amazing! I also topped with whipped ganache and made some with the caramel eggs. They were all a huge hit :) thanks again

  29. 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!

  30. 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 :)

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

    1. 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!

      1. Awesome! Thank you Rachel! I can’t wait to make these for Easter!!

  32. 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

  33. 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?

  34. How many cupcakes does the recipe yield?

  35. 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.

    1. I’m sorry they didn’t work out for you! We really love the recipe here at Pizzazzerie.

  36. 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!

  37. can u cut the cadbury egg in half and then bake it in the cupcake>|? instead of using one per cupcake

  38. 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!

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  40. This is very creative cupcake idea and it’s massively different from other cupcakes when you break it into a half. That’s very beautiful with nice cadbury egg inside. Love your design!

  41. Wow Courtney, you never cease to amaze me! xo

    sweetsandcelebrations.com

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  43. You could play find the Easter egg all day with these concealed cadbury chocolate eggs ! Love this so pretty and you would know they were there until you bite into the cucpake – be interesting with the caramello filling !

  44. These look too good to eat. You did a fabulous job on these cute little cupcakes. That blue is my favorite color.

  45. Can you make these ahead of time? (I need to make them 3 days ahead of time)

  46. Shawna Monson says:

    I’mIn Love With ThEse. Cannot Wait To Make Them. But Can You Tell Me How you Made The Coloring Of The Frosting?? You

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  48. Can I make this without the pudding mix?

  49. Hi, do you know of any substitute for ‘1 package Jell-O instant pudding in Chocolate Fudge’? As I live in Ireland and as far as i know we can’t get it over here?

    Thanks!

  50. Just made these today. When finished the Cadbury egg was hard and chewy instead of soft and gooey. I let them freeze over night before making the cupcakes so I’m just wondering what I did wrong so I can give them another try

  51. Janet Wells says:

    Aboslutely LOVE these cupcakes! Made dozens and dozens last year for friends and family. We used all the different kinds of eggs and they were delicious every one! They just couldn’t get enough! So, besides changing chocolate pudding to vanilla and omitting the cocoa, what do I add for vanilla cupcakes? I tried this with regular cake mix and it wasn’t near as good so please don’t say to do that!!! Would love to do some vanilla ones this year and add some pastel coloring to the batter to make them really “spring-y”.

    1. Hi Janet,

      You may want to try adding some dream whip mix in place of the cocoa, or even just some powdered sugar!

      I’m new to the blogging community but my webpage is http://with-sugar.blogspot.ca if you’d like to check it out.

      Hope this helps!

  52. Just featured these as my Pin of the Week on my blog! Easter just isn’t complete without those Creme eggs <3
    Feel free to check out my blog guys :)

  53. Love love these cupcakes! Made them last year and making again right now! Yummy!

  54. Katherine says:

    I made these for my sister-in-law’s baby shower, as she is a Cadbury Egg fan. They were so easy to make and completely delicious!!

  55. I made these cupcakes this weekend. Interestin experiene. The Cadbury egg was taller than the cupcake holder, so it was hard to cover it with batter. I tried, but they went everywhere and the cake batter didnt cook very well. Any suggestions? With the second dozen, I decided to place the eggs sideways instead of upright. That worked much better. Everyone thought they were delicious, but extremely rich. Half a cupcake was all even my kids could eat. Is there a way to make the icing no so sweet? It was delicious, but super sweet. Perfect with coffee. Yes, I would make again!

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  57. I love these. Have you ever done a cake with this batter recipe?

    1. I have not but I don’t see why it couldn’t be done!

      1. I much would you think I would need of the batter? Double?

  58. Linda Waldron says:

    I’ve made these over and over in the past. I was just updating my recipes and noticed your site and decided to add a note to these yummy cupcakes. This recipe is the BEST cup cake recipe ever. I love it for just it’s richness and taste. I’ve never found one so good.
    Leaving the Cadbury out is just fine but that is a treat too. I make these every Easter and they are a treat for my grandchildren and great children. I’m so glad to have this in my collection. Your frosting is the perfect combination for the best treat ever!

  59. I had to lay my eggs down to make this work. I used standard cupcake pan and the Eggs were the 1 plus oz. Ones that come 4 to a box

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