Party Food

Cream Egg Cupcakes

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If you’re looking for an excuse to grab some Cream Eggs on your next grocery shop, I’ve got you covered: Cream Egg Cupcakes!

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I’ve never been in the position of having “too many” Cream Eggs (is that a thing?) but I always have some kicking around the kitchen during Spring. These Cream Egg Cupcakes are a cute way to use a small bag of Mini Cream Eggs to wow your guests. You can use one or two per cupcake – depending if you want to add one as a garnish.

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The cute egg-inspired frosting is definitely decoration enough if you want to keep a few of those Mini Cream Eggs for yourself (or to make any of our other Cream Egg recipes – like Cream Egg Cracker Toffee or Cream Egg Cookie Cups).

While I made the chocolate cake from scratch, you can definitely substitute it out for a boxed chocolate cake mix as long as you make the buttercream from scratch.

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Cream Egg Cupcake Recipe

For the cupcakes:

  • 3 oz bittersweet chocolate, melted (or melt with hot coffee)
  • ⅓ cup cocoa powder
  • ¾ cup hot coffee
  • ¾ cup flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 6 tablespoons oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • +12-16 Mini Cream Eggs

Cream Egg Cupcakes

1. Preheat oven to 350 degrees F.
2. Whisk the chocolate, cocoa powder, & hot coffee until smooth. Refrigerate while preparing the rest of the cupcake ingredients (minimum 10 minutes).
3. Whisk together the flour, sugar, salt and baking soda; set aside.

(Take a break to test the quality of the Cream Eggs with any remaining coffee, optional…)
4. Whisk the oil, eggs, vinegar and vanilla extract into the coffee mixture.
5. Add the dry ingredients and whisk until smooth.
6. Place 1/3 cup of batter in each cupcake liner and bake cupcakes for about 8-10 minutes.

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7. Remove the half-cooked cupcakes from the oven and place a Mini Cream Egg on top of each one. They will sink to the center and melt into the cupcake.

(Adding them in the beginning causes them to completely disintegrate and results in a hard bottom cupcake from the burning of the sugar.)

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8. Bake for an additional 8-12 minutes, until an inserted toothpick comes out clean (being careful to avoid the cream egg).

9. Cool on a cooling rack as you prepare your buttercream frosting.

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Cream Egg Buttercream:

  • 1 cup butter
  • 2-3 Tablespoons milk or cream
  • 2 teaspoons vanilla
  • 4-5 cups icing sugar
  • Yellow food dye, optional

1. Beat all ingredients (except for the food dye) together until you reach your desired butter-vanilla taste and frosting texture.

2. Remove about 1/2 cup of the buttercream and add a few drops of yellow dye to make the “yolk” frosting.

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No frosting tip is needed for this cute design. Simply place the frosting in a piping bag, cup off the tip, and make a swirl of white frosting on the cupcakes. Add the yellow frosting to a second piping bag and add a dollop on top of the white frosting for a “yolk.” You may need to wet your finger and smooth down the frosting if any “peaks” occur when you pull the piping bag away.

Garnish with an additional Mini Cream Egg if desired.

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Bake up your version of these Cream Egg Cupcakes with these Amazon affiliate links gathered by the crew at Spaceships and Laser Beams.

Check out more great delicious dessert ideas.

Plus, check out 23 Delectable Creme Egg Recipes

23 Cream Egg Recipes

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