If you’re on the hunt for a vibrant and delightfully indulgent treat, the Cadbury Egg Cupcakes Recipe is your new best friend in the kitchen. These cupcakes bring together the rich, chocolatey goodness of cocoa and the creamy magic of Cadbury eggs nestled right inside, creating a little surprise that melts in your mouth. They look as fun as they taste, making them perfect for celebrations or just a sweet pick-me-up that will have everyone asking for the recipe.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are simple pantry staples that each play a crucial role in building the perfect cupcake. From the deep cocoa powder that delivers a luscious chocolate flavor to the creamy buttermilk that keeps the crumb tender, every component has its place.
- ½ cup cocoa powder: Adds the rich, intense chocolate base for your cupcakes.
- ½ cup boiling water: Helps bloom the cocoa powder for a more robust flavor.
- 1 cup flour: The structure that holds everything together.
- 1 cup sugar: Sweetens and balances the chocolate bitterness perfectly.
- 1 teaspoon baking soda: Provides the lift for light and fluffy cupcakes.
- ½ teaspoon salt: Enhances the overall flavors.
- 1 large egg (room temperature): Binds ingredients and adds moisture.
- ½ cup canola or vegetable oil: Keeps the cupcakes moist without being heavy.
- ½ cup buttermilk: Offers tenderness and a subtle tang.
- 1 teaspoon vanilla extract: Deepens the sweet aroma and flavor profile.
- 24 mini cream-filled Cadbury eggs: The delicious surprise center for each cupcake.
- ½ cup butter (room temperature): Essential for creamy, dreamy frosting.
- ½ cup shortening: Adds stability and softness to the frosting.
- 1 pound powdered sugar: Sweetens and thickens the frosting to perfection.
- 2 teaspoons clear vanilla extract: Keeps the frosting flavorful without altering color.
- 1-2 tablespoons hot water: Adjusts frosting texture to silky smoothness.
- Yellow food coloring: Brings a sunny pop of color, reminiscent of the classic Cadbury egg yolk.
How to Make Cadbury Egg Cupcakes Recipe
Step 1: Prepare the Chocolate Cupcake Batter
Start by whisking the cocoa powder with boiling water until smooth and glossy—this step wakes up that deep chocolate flavor. In a separate bowl, combine the flour, sugar, baking soda, and salt. Then mix in the egg, oil, buttermilk, and vanilla extract followed by the cooled cocoa mixture. Stir gently until everything is just combined, careful not to overmix—you want tender cupcakes, not dense.
Step 2: Fill the Cupcake Liners and Bake
Line your muffin tin with paper liners and fill each one about two-thirds full with the batter. Pop one mini Cadbury cream-filled egg in the center of each cup, carefully covering it with a bit more batter if needed. Bake at 350°F (175°C) for about 17 minutes or until a toothpick inserted around the edges comes out clean. Let the cupcakes cool completely before frosting.
Step 3: Make the Vanilla Buttercream Frosting
Beat together the butter and shortening until smooth and fluffy. Gradually add in the powdered sugar, beating continuously to prevent lumps. Stir in the clear vanilla extract and a tablespoon of hot water to loosen the texture. Tint the frosting with yellow food coloring until you reach that perfect sunny shade, reminiscent of the Cadbury egg yolk. Pipe or spread onto the cooled cupcakes generously.
How to Serve Cadbury Egg Cupcakes Recipe
Garnishes
Top your cupcakes with mini Cadbury eggs for an irresistible peek at the creamy center, or sprinkle a little crushed Cadbury chocolate on top for added texture and flavor. A light dusting of edible gold glitter can add an extra festive sparkle for special occasions.
Side Dishes
These cupcakes are a star all on their own, but they pair wonderfully with a fresh fruit salad to balance the richness or a glass of cold milk or creamy coffee to complement the chocolate indulgence.
Creative Ways to Present
Show off the hidden surprise inside by arranging the cupcakes on a platter with a few cut open to reveal the melted Cadbury egg center. Or create a festive Easter-themed display with colored paper liners and pastel decor for an irresistible treat your guests won’t forget.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days to preserve freshness and softness. If it’s warmer, keep them refrigerated but bring back to room temperature before serving to enjoy their best texture.
Freezing
Freeze unfrosted cupcakes by wrapping each tightly in plastic wrap and placing them in a freezer bag for up to three months. Thaw overnight in the fridge and frost them fresh before serving to keep the frosting light and fluffy.
Reheating
Warm refrigerated cupcakes slightly in the microwave for 10-15 seconds to revive softness. Avoid overheating as it can melt the frosting or dry out the cupcake itself.
FAQs
Can I use regular Cadbury eggs instead of mini ones?
Regular Cadbury eggs are larger and may not fit as nicely inside a standard cupcake mold. Using mini eggs ensures each cupcake has a perfect, gooey center without overflowing batter.
What if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding a tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for five minutes before using—it will give you the tang and acidity needed for tender cupcakes.
Can I use dark cocoa powder instead of regular cocoa powder?
Dark cocoa powder gives a more intense chocolate flavor and darker color, which works beautifully in this recipe. Just be mindful that it may slightly alter the taste, leaning towards a richer, slightly more bitter profile.
How do I prevent the Cadbury egg from sinking to the bottom?
Filling the liners only two-thirds full before adding the mini Cadbury egg will help keep it centered. Gently adding a spoonful of batter on top of the egg ensures it stays hugged in without sinking too low.
Is yellow food coloring necessary for the frosting?
While the yellow tint adds a charming look that mimics the Cadbury egg yolk, it’s optional. You can skip it or choose other pastel shades to match seasonal celebrations or personal preference.
Final Thoughts
I truly believe that the Cadbury Egg Cupcakes Recipe is a delightful blend of nostalgic charm and modern cupcake magic that everyone should try at least once. Whether you’re baking for a special occasion or just craving something sweet and fun, these cupcakes bring warmth, surprise, and happiness to any table. So grab your ingredients and get ready to create some joyful moments with every bite!
Print
Cadbury Egg Cupcakes Recipe
- Prep Time: 60 minutes
- Cook Time: 17 minutes
- Total Time: 77 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these delicious Cadbury Egg Cupcakes, a perfect combination of rich chocolate cake topped with creamy vanilla frosting and a mini Cadbury Cream Egg nestled on top. Ideal for Easter celebrations or any chocolate lover’s treat.
Ingredients
For the Cupcakes
- ½ cup cocoa powder
- ½ cup boiling water
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (room temperature)
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Frosting
- ½ cup butter (room temperature)
- ½ cup shortening
- 1 pound powdered sugar
- 2 teaspoons clear vanilla extract
- 1–2 tablespoons hot water
- Yellow food coloring
Decoration
- 24 mini cream-filled Cadbury eggs
Instructions
- Prepare the Chocolate Mixture: In a medium bowl, whisk together the cocoa powder and boiling water until smooth and fully combined. Set aside to cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In another bowl, beat the egg, then add the oil, buttermilk, and vanilla extract, mixing thoroughly.
- Make the Batter: Add the cocoa mixture to the wet ingredients, then slowly blend in the dry ingredients until just combined, avoiding overmixing to keep the cupcakes tender.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for 17 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, cream together the butter and shortening until light and fluffy. Gradually sift in the powdered sugar, then add vanilla extract and hot water a little at a time until the frosting reaches a smooth, spreadable consistency. Add yellow food coloring to the desired shade for decoration.
- Frost the Cupcakes: Using a spatula or piping bag, generously frost each cooled cupcake with the prepared frosting, creating a mound to nestle the Cadbury Egg.
- Decorate with Cadbury Eggs: Place one mini Cadbury cream-filled egg on top of each frosted cupcake. Chill the cupcakes briefly if desired to set the frosting before serving.
Notes
- Ensure eggs and other refrigerated ingredients are at room temperature for better mixing.
- Do not overbake cupcakes to keep them moist and tender.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Use clear vanilla extract to keep the frosting white or lightly tinted.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
