Cadbury Creme Egg Cupcakes


Cadbury Creme Egg Cupcakes | www.chocolatemoosey.com
So I brought to you the Cadbury milkshake yesterday. Still intrigued by the idea of homemade fondant cream, I decided to fill and frost some chocolate cupcakes. Sure, I could’ve put a Cadbury egg in the middle and called it a night, but I wanted to be different. Plus this means I can make these any day of the year and not be too dependent on the candy ;)


Cadbury Creme Egg Cupcakes | www.chocolatemoosey.com

I knew as soon as I saw the mini creme eggs in Target, I wanted to use them to garnish cupcakes. So how does one make a Cadbury Creme Egg Cupcake? First, there has to be chocolate, no excuses. Chocolate cake, check. What about the middle? Fondant cream recipe, check. Frosting? Guess I’ll just mix some cream into a vanilla buttercream. Garnish, check. Let’s get started!


Cadbury Creme Egg Cupcakes | www.chocolatemoosey.com

First you bake your cupcakes and cool completely. After making the fondant cream, I cut a hole out of each cupcake with a knife. First I filled each one with white cream, leaving some cream left in the bowl. Next, I colored the remaining cream yellow to represent the yolk. Next time, I’d skip the yellow. This was more of an experiment to see how well the color would turn out. Oh well, it made a cute picture at least, no?


Cadbury Creme Egg Cupcakes | www.chocolatemoosey.com

The frosting was a little trickier to figure out. The cream itself already had powdered sugar, so I didn’t want to use the buttercream’s full amount. Mine is a pale yellow because I used food coloring, but if you use white cream, then your color will vary from mine.


Cadbury Creme Egg Cupcakes | www.chocolatemoosey.com

I’m so destroying everyone’s diet at work :D


Cadbury Creme Egg Cupcakes | www.chocolatemoosey.com

Cadbury Creme Egg Cupcakes
 
Author:
Serves: 12 cupcakes
Ingredients
Cupcakes:
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 2 egg whites
  • 1 tsp vanilla
  • 2 oz unsweetened chocolate, melted
  • 2/3 cup buttermilk
Fondant Cream:
  • 1/4 cup corn syrup
  • 2 Tbsp unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cup powdered sugar
Frosting:
  • 1/2 cup powdered sugar
  • 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
Instructions
For the cupcakes
  1. Preheat the oven to 350F. Line a muffin pan with 12 liners. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat together the sugar and oil until smooth. Add in the egg whites, one at a time, until smooth. Beat in vanilla and melted chocolate. Alternately beat in the flour mixture and buttermilk, starting and ending with flour.
  3. Fill each liner with the batter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
For the cream
  1. In a mixing bowl, beat together the corn syrup and butter until smooth. Beat in vanilla, salt, and powdered sugar. Reserve 2 Tbsp for the frosting.
  2. Once the cupcakes are cool, cut a hole out of the middle of each one. Be careful you don't cut too far down! Fill the center with the cream then cover it back up with the cake you cut out. You may not use all of the cream. If you want, color some of the cream yellow and place a little bit on top of the white cream for the yolk.
For the frosting
  1. Beat together the sugar, butter, fondant cream, and salt until creamy. Add the vanilla. Beat on high for a few more minutes or until light and fluffy. Pipe onto cupcakes, trying your best to cover the filling.

 
Source: Adapted from 125 Cupcake Recipes by Julie Hasson

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Comments

  1. Bill Ziegler says:

    Good afternoon,

    first off, thank you for the recipe it looks like I will be stopping by more often now.. I love Cadbury crack eggs and look forward to them coming out every year (I say this but so far have avoided buying any this year….strange). Anyway I am working my way through this recipe and the cupcakes are great: light and fluffy, didn’t dry out in my oven. really good. The fondant cream has been a major pain in the butt for me, it tastes great but I tried to put it in a decorating bag and force fill the cupcakes with that. didn’t work to well, I wont be trying that again.

    now I’m at the frosting. or rather the whipped sweet butter in my mixing bowl. 1/2 cup powdered sugar to a cup of butter? is this right? I just trued the frosting and got a mouthful of butter.

    please look into that,

    thank you

    –bz

    • For filling the cupcakes, I cut a hole in each cupcake then filled with a spoon. For the frosting, I didn’t add as much sugar because of the sweetness of the fondant cream. For 1 cup butter, add another 1/2 cup powdered sugar. That should help.

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