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!
- Fill your Easter table with these delicious and Colorful Deviled Eggs.
- Kids will love to help make and eat these Easy Easter Bunnies.
- There is no end to the amazing treats you’ll enjoy with these Genius Cupcake Recipes.
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.
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.
Bake up your version of these Cream Egg Cupcakes our favorite baking supplies…
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- 3-Tier Cooling Rack
- Non-Stick Silicone Baking Mat Set
- Reusable Silicone Baking Cups
- ChefLand Mixing Bowls
- Stainless Steel Measuring Cup and Measuring Spoon Set
- Nonstick Muffin Pan
- Cadbury Creme Eggs
- Cupcake Liners
- Piping Bags
Cream Egg Cupcakes
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 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.