Decadent Homemade Cadbury Creme Egg Cupcakes: Your Ultimate Recipe Guide

Following the delightful success of my Cadbury Creme Egg Milkshake, my culinary curiosity led me down another sweet path. The concept of homemade fondant cream, mirroring the iconic Cadbury Creme Egg filling, was simply too intriguing to ignore. This fascination naturally culminated in these incredible Cadbury Creme Egg Cupcakes, designed to bring that beloved seasonal flavor to your dessert table whenever the craving strikes.

Of course, the easy route would have been to simply plop a Cadbury egg into the middle of a cupcake and call it a day. But where’s the fun in that? My goal was to craft a truly unique and immersive experience, one that captures the essence of the Cadbury Creme Egg in every single bite. By making our own fondant cream, we liberate ourselves from the constraints of seasonal candy availability, allowing us to enjoy these festive treats any day of the year. This approach ensures a truly rich, creamy center that perfectly complements the decadent chocolate cake and luscious frosting.

The Inspiration Behind These Iconic Cupcakes

The moment I spotted those adorable mini Cadbury Creme Eggs at Target, I knew exactly what their destiny was: to beautifully garnish a batch of show-stopping cupcakes. This vision came shortly after perfecting my Cadbury Egg Stuffed Chocolate Chip Cookies, proving that the magic of Creme Eggs extends far beyond their traditional shell. Creating a cupcake that encapsulated the full Cadbury Creme Egg experience meant breaking it down into its core components.

So, what exactly goes into making an authentic Cadbury Creme Egg Cupcake? First and foremost, there must be chocolate – no compromises here. A rich, moist chocolate cake forms the perfect foundation. Next, the heart of the cupcake: a generous filling of homemade fondant cream, meticulously crafted to mimic the smooth, sweet filling of the actual candy. Finally, a dreamy frosting that ties all the flavors together, often enhanced with a touch of that very same fondant cream for an extra layer of decadence. And, of course, a delightful garnish, usually involving those irresistible mini Creme Eggs. With these elements in place, we’re ready to embark on a truly unforgettable baking adventure!

Crafting Your Cadbury Creme Egg Cupcakes: A Step-by-Step Guide

1. Baking the Perfect Chocolate Cupcakes

Our journey begins with baking a batch of exquisite chocolate cupcakes. A rich, fluffy chocolate cake is crucial to balance the sweetness of the fondant cream. Ensure you bake your cupcakes until a toothpick inserted into the center comes out clean, indicating they are perfectly cooked. The most important step after baking is allowing them to cool completely. This isn’t just a suggestion; it’s vital for maintaining their structure and preventing the warm cake from melting your delicate fondant cream filling later on. Patience truly is a virtue in baking!

2. Mastering the Homemade Fondant Cream Filling

The secret to these cupcakes lies in the luscious, homemade fondant cream. This sweet, slightly gooey filling is what truly transforms a simple chocolate cupcake into a Cadbury Creme Egg experience. Once your fondant cream is prepared and smooth, the fun begins. Carefully cut a small hole out of the center of each cooled cupcake. A small paring knife or a cupcake corer works perfectly for this. Fill each cavity generously with the white fondant cream. This creates the signature “white” part of the Creme Egg’s interior. You’ll want to leave a small amount of the white cream aside for the next step.

For an extra touch of authenticity and visual appeal, I decided to color the reserved portion of white cream yellow to represent the “yolk.” This step is entirely optional but adds a charming detail. While it certainly made for a cute picture, as you can see, I found that for the everyday baker, skipping the yellow might simplify the process without compromising the incredible flavor. However, if you’re aiming for that picture-perfect Creme Egg look, a tiny drop of yellow food coloring will do the trick! Carefully place a small dab of the yellow cream on top of the white cream filling in each cupcake. Once filled, gently place the removed cake pieces back on top to cover the filling, creating a hidden surprise.

3. Whipping Up the Signature Frosting

The frosting for these cupcakes requires a little finesse to get just right. Since our homemade fondant cream already contains powdered sugar and is quite sweet, we don’t want the buttercream frosting to be overly sugary. My recipe strikes a perfect balance, incorporating a small amount of the reserved fondant cream directly into the buttercream. This not only adds an extra layer of Creme Egg flavor but also contributes to a wonderfully creamy texture that’s lighter than traditional buttercream.

The color of your frosting will naturally be a pale yellow if, like me, you opted to add yellow food coloring to your fondant cream and then integrated some into the frosting. If you stick with pure white fondant cream, your frosting will remain a beautiful, pristine white. Either way, the flavor will be absolutely divine! Beat the frosting until it’s light and fluffy, then pipe it generously onto your filled cupcakes, ensuring the delicious surprise filling is well covered. This final touch of frosting not only adds to the aesthetic appeal but also locks in the moisture and flavor of your incredible creation.

Prepare to be popular! These cupcakes are definitely going to be a hit and might just “destroy” everyone’s diet at work – in the best way possible, of course! They are truly an irresistible treat.

Serving Suggestions & Tips for Success

To elevate your Cadbury Creme Egg Cupcake experience even further, consider pairing them with a scoop of Cadbury Creme Egg Ice Cream! The combination of the rich cupcake and creamy ice cream creates an unforgettable dessert duo. A simple glass of milk or a hot cup of coffee also makes for a wonderful accompaniment, allowing the sweet flavors of the cupcake to truly shine.

Why Make Homemade Cadbury Creme Egg Cupcakes?

• Year-Round Enjoyment: Say goodbye to seasonal restrictions! With this recipe, you can enjoy the iconic Cadbury Creme Egg flavor any day of the year.
• Customization: Have control over the quality of ingredients and adjust sweetness levels to your liking. You can even experiment with different chocolate types for the cake.
• Impressive Factor: These cupcakes look and taste incredibly impressive, making them perfect for parties, potlucks, or as a special gift.
• Freshness: Nothing beats the taste of freshly baked goods. Your homemade fondant will be infinitely creamier and more delicious than pre-packaged fillings.

Tips for Perfect Cadbury Creme Egg Cupcakes:

• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smoother, more emulsified batter and frosting.
• Do Not Overmix: Overmixing the cupcake batter can lead to tough cupcakes. Mix just until ingredients are combined.
• Cool Completely: As mentioned, this is crucial before coring and filling to prevent melting and maintain cupcake structure.
• Piping Bag for Filling: For a cleaner and more even fill, transfer your fondant cream into a piping bag with a round tip before filling the cupcake centers.
• Storage: Store these cupcakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.

Cadbury Creme Egg Cupcakes

Yield:
1 dozen

Decadent chocolate cupcakes with a surprise homemade Cadbury Creme Egg-inspired fondant cream center, topped with a creamy buttercream.

Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large egg whites
• 1 tsp vanilla extract
• 2 oz unsweetened chocolate, melted and cooled
• 2/3 cup buttermilk

For the Homemade Fondant Cream:

• 1/4 cup light corn syrup
• 2 Tbsp unsalted butter, softened to room temperature
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1 1/2 cups powdered sugar, sifted
• Optional: 1-2 drops yellow food coloring for the “yolk” effect

For the Creamy Frosting:

• 1/2 cup powdered sugar, sifted
• 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
• 2 tablespoons fondant cream (reserved from the filling)
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions

Part 1: Prepare the Chocolate Cupcakes

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, using an electric mixer, beat together the granulated sugar and vegetable oil until thoroughly combined and smooth. Add the egg whites, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and the cooled melted chocolate.
3. Alternately add the dry flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix on low speed just until combined and no streaks of flour remain; be careful not to overmix.
4. Divide the batter evenly among the 12 prepared muffin liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Part 2: Make the Fondant Cream Filling

1. In a mixing bowl, beat together the corn syrup and softened butter until light and smooth. Beat in the vanilla extract and salt. Gradually add the sifted powdered sugar, beating until the mixture is smooth, thick, and creamy.
2. Reserve 2 tablespoons of this fondant cream for the frosting later.
3. Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully cut a hole out of the middle of each cupcake. Be cautious not to cut too far down, leaving a sturdy bottom.
4. Fill the center of each cupcake generously with the white fondant cream. You may not use all of the cream, depending on how large your holes are.
5. If you desire the “yolk” effect: Take a small portion of the remaining white fondant cream and color it yellow with 1-2 drops of food coloring. Place a small dab of this yellow cream on top of the white cream in each cupcake center.
6. Gently place the reserved cake pieces back on top of the filled centers.

Part 3: Prepare the Creamy Frosting & Assemble

1. In a clean mixing bowl, beat together the sifted powdered sugar, softened butter, the 2 tablespoons of reserved fondant cream, and a pinch of salt until well combined and creamy.
2. Add the vanilla extract and beat on high speed for a few more minutes, or until the frosting is light, fluffy, and spreadable.
3. Pipe or spread the frosting generously onto each cupcake, making your best effort to cover the filling completely. For an extra festive touch, garnish with mini Cadbury Creme Eggs or chocolate shavings.

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Source: Adapted from 125 Cupcake Recipes by Julie Hasson