What says Easter better than Cadbury Creme Eggs? You know spring is right around the corner when you start seeing Cadbury Eggs in their shiny foil wrappers popping up at the store. The Cadbury brothers first started manufacturing filled eggs in 1923 but the brand we know and love wasn’t started until 1963. Over 300 million of these delicious eggs are made every year.
This recipe is the perfect marriage of the classic fondant filled milk chocolate egg with a moist chocolate cupcake. These were so simple and fun to make and a real hit with the kids. What person, young or old, wouldn’t love finding a gooey surprise in the middle of a really cute cupcake?
Note: You can make either 48 mini cupcakes or 24 regular sized cupcakes. As much as I love mini cupcakes and their fun size, I will admit, after frosting half of them I was over it! If using a full size muffin pan, be sure to get 24 regular sized Cadbury Creme Eggs rather than 48 of the mini ones. Don’t forget to adjust the baking time accordingly.
box of chocolate cake mix prepared (you will probably need eggs, oil, and water)
48 Mini Cadbury Creme Eggs, unwrapped
container of vanilla frosting
yellow food coloring
- Preheat oven to 350º.
- Prepare cake batter per your box’s instructions.
- Line your pan with cupcake papers.
- Place about a teaspoon worth of cake batter in each lined cup. (A heaping tablespoon if you are making regular sized cupcakes.)
- Place a Cadbury Egg in each cup.
- Top off each cup with more batter covering the eggs.
- Bake for 8–10 minutes or until a toothpick inserted in the middle comes out clean. (Baking time is almost twice as long for regular sized cupcakes.)
- Allow cupcakes to cool completely.
- While cupcakes are cooling prepare your frosting. Take about a quarter of the frosting and mix it in a small bowl with a couple drops of yellow food coloring.
- Once cupcakes are ready, frost with white frosting and then top off with a dollop of the yellow frosting in the middle.