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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!

Cream Egg Cupcakes (6)

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Cream Egg Cupcakes (7)

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.


Cream Egg Cupcakes (9) (1)

These Cream Egg Cupcakes are a cute way to use a small bag of Mini Cream Eggs to wow your guests.


Cream Egg Cupcakes

You can use one or two per cupcake – depending if you want to add one as a garnish.

Cream Egg Cupcakes (1)

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).

Cream Egg Cupcakes (2)

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.

Cream Egg Cupcakes (4)

Bake up your version of these Cream Egg Cupcakes our favorite baking supplies…

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Cream Egg Cupcakes (5)

Cream Egg Cupcakes

Cream Egg Cupcakes

5 from 2 votes
Print Pin Rate
Prep Time: 1 hour 17 minutes
Cook Time: 1 hour 17 minutes
Author: Jennifer Tammy


Cream Egg Cupcake Recipe

    For the cupcakes:

    • 3 oz bittersweet chocolate melted (or melt with hot coffee)
    • 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 Buttercream:

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


    • Preheat oven to 350 degrees F.
    • Whisk the chocolate, cocoa powder, & hot coffee until smooth. Refrigerate while preparing the rest of the cupcake ingredients (minimum 10 minutes).
    • 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...
    • Whisk the oil, eggs, vinegar and vanilla extract into the coffee mixture.
    • Add the dry ingredients and whisk until smooth.
    • Place 1/3 cup of batter in each cupcake liner and bake cupcakes for about 8-10 minutes.
    • 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.)
    • Bake for an additional 8-12 minutes, until an inserted toothpick comes out clean (being careful to avoid the cream egg).
    • Cool on a cooling rack as you prepare your buttercream frosting.

    For the Buttercream:

    • 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.
    • 3. 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.
    • 4. 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.
    • 5. Garnish with an additional Mini Cream Egg if desired.
    Tried this recipe?Follow me on Pinterest @spaceshipslb

    Check out more great delicious dessert ideas.

    Plus, check out 23 Delectable Creme Egg Recipes

    23 Cream Egg Recipes


    1. Layne Henderson

      Layne Henderson

      January 23, 2019 at 12:59 pm

      Love this recipe!!

    2. Avatar


      February 22, 2019 at 1:35 pm

      BEST cupcakes EVER!!!!

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