Cadbury Creme Egg Easter Cupcakes | Easter Cupcake Recipe

By Recipes by Carina · 90 min

Ingredients

Instructions

1. Beat the sugar, eggs, oil and vanilla with a whisk until combined.
2. Sift the flour, cocoa, baking powder, baking soda and salt into a large bowl.
3. Add half the wet mixture and half the buttermilk to the dry ingredients and fold with a wooden spoon. Add the rest and fold until just combined.
4. Divide the batter among 12 lined and greased cupcake tins. If using, press a mini creme egg into each.
5. Bake at 180°C (350°F) for 15-20 minutes, until the cupcakes spring back when pressed. Cool completely before decorating.
6. Beat the butter on high speed for 5 minutes until light, airy and doubled in volume. Add the sugar in two stages, beating well after each.
7. Cut the creme eggs into quarters and fold into the buttercream, beating a few minutes more to break them up.
8. Pipe or spread the buttercream onto the cooled cupcakes. Top with a little melted chocolate or chocolate syrup and half a creme egg.

Summarized from Recipes by Carina's video. Watch it for the details.

More recipes with

EggChocolateButtermilk