Creme Egg Cupcakes

Creme Egg Cupcakes


For the Cupcakes

  • 125 gram caster sugar
  • 125 gram unsalted butter, at room temperature
  • 2 eggs, beaten
  • 100 gram self-raising flour
  • 25 gram cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 12 Creme eggs

For the Vanilla Frosting

  • 125 gram unsalted butter, at room temperature
  • 250 gram icing sugar
  • 2 tsp vanilla extract
  • 2 tbsp milk

To Decorate

  • 12 mini Creme Eggs, halved


  • For the cupcakes: Place the large Creme eggs into the freezer. Preheat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake liners.
  • Beat the sugar and butter together in a bowl until light and fluffy. Slowly add in the eggs and a tablespoon of flour at a time. Sift in the rest of the flour and the cocoa powder and mix well. Stir in the milk and mix again.
  • Put one spoonful of the cupcake mixture into each paper case. Take the Creme eggs out of the freezer and place one whole egg into the case, pressing it down gently into the mixture. Put another spoonful of the cupcake mixture on top of each egg. Using the back of a teaspoon, gently even out the cupcake mixture in the case, so that the top of the Crème egg is just showing. Bake in the oven for 15 minutes. Take the cupcakes out of the oven, let them cool in the tin slightly and then place them onto a wire rack.
  • For the vanilla frosting: Beat the butter for a few minutes until it is pale and creamy. Slowly add in the icing sugar until it is all incorporated and beat for a few minutes. Add the vanilla, followed by the milk to loosen the mixture slightly. Transfer the buttercream into a piping bag fitted with a round-holed nozzle.
  • To decorate: Pipe the buttercream onto each cupcake and decorate each cake with one mini egg, cut into two halves.

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