Cadbury Chocolate Creme Egg Cupcakes with Salted Caramel Frosting

This Cadbury Chocolate Creme Egg Cupcakes with Salted Caramel Frosting recipe is a delicious dessert for Easter. Cadbury chocolate creme eggs are stuffed inside chocolate cupcakes and topped with a flavorful salted caramel buttercream frosting.

Cadbury Chocolate Creme Egg Cupcakes with Salted Caramel Frosting

When I saw Cadbury Creme Egg Cupcakes all over Pinterest, I decided to try making them myself! Cadbury Creme Eggs are my favorite Easter candy!

I wait all year for Cadbury Egg season and combining them with a chocolate cupcake recipe seemed like the best idea ever. And it was! This is why I made this recipe for traditional Cadbury Creme Egg Stuffed Cupcakes!

Chocolate or Caramel Creme Eggs – Which is Best?

Since the Creme Eggs had been done by so many other bloggers, I thought I’d try using the Cadbury Caramel Eggs in my cupcakes instead. I mean, if the Creme Eggs work, why wouldn’t the Caramel Eggs?

When I was looking for the Caramel Eggs, I found the Chocolate Creme Eggs too, so I thought I’d do half the cupcakes with those and half with the caramel ones. I’m glad I decided to do that because the Caramel Eggs did not work out!

So yeah, maybe there’s a reason why people don’t use the Caramel Eggs. They melt and leak and stick to the bottom of the cupcake liner.

The chocolate eggs are solid enough that even when they get hot in the oven, they don’t leak all over the place. (They do deflate, though–you’re not going to have a perfectly shaped egg in the middle of your cupcakes.)

You definitely can use the caramel ones if you really have your heart set on it, but just know you might get a caramel-y chocolatey mess when you use them. The great thing about these cupcakes is that the Cadbury Eggs in the middle are the star, so you can really use any kind of cake or frosting you like.

Go wild! Or don’t go wild! It doesn’t matter! Because no matter what you do with them, your Cadbury Chocolate Creme Egg Cupcakes are sure to impress everyone who eats this Easter treat.

Shopping List 

These are all the dry ingredients and wet ingredients you need to make your own delicious Easter cupcakes:

• All-purpose flour
• Sugar
• Baking Soda
• Salt
• Unsweetened Cocoa Powder
• Unsalted Butter
• Buttermilk
• Eggs
• Cadbury Chocolate Creme Eggs

Salted Caramel Buttercream Frosting Ingredients

• Granulated Sugar
• Heavy Whipping Cream
• Clear Vanilla Extract
• Unsalted Butter
• Salt
• Powdered Sugar 

Equipment needed

• Cupcake Pan
• Cupcake Liners
• Hand Mixer
• Cookie Scoop
• Wire Cooling Racks
• Whisk
• Saucepan
• Wooden Spoon
• Stand Mixer with Paddle Attachment
• Rubber Spatula
• Piping Bag, optional

If you’re looking for some inspirartion on how to make your mixer less basic, check out this post with fun KitchenAid Mixer ideas!

How to make Cadbury Chocolate Creme Egg Cupcakes

Preheat your oven to 350 degrees.

Line the cupcake pan with paper liners. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.

Combine cocoa and 3 tablespoons of hot water in a large bowl; beat with a hand mixer until a thick paste forms. Add butter, buttermilk, egg, and egg white; continue beating until well-combined. Gradually add flour mixture and beat until smooth.

Spoon a heaping tablespoon of cupcake batter into each liner. Lay a Caramel Egg on its side in each liner; carefully spoon the remaining batter to cover the eggs.

Bake in preheated oven for 20 minutes. Cool in tins for 10 minutes then carefully (very carefully–you don’t want to break the eggs!) transfer to wire racks to cool completely.

To make the salted caramel buttercream

Whisk together granulated sugar and water in a small saucepan. Once combined, stop whisking and turn on heat to medium-high.

Bring to a boil and continue cooking, without stirring, until the mixture is a dark amber color and begins to smell caramelized. Remove saucepan from heat.

Gradually add in cream and vanilla, stirring with a wooden spoon until smooth. Cool for 30 minutes.

Using the paddle attachment for a stand mixer, combine salt and butter, beating on medium-high speed until light and fluffy (about 3 minutes). Reduce speed to low and gradually add powdered sugar.

Continue to mix until the icing sugar has been incorporated into the butter completely. Turn off the mixer and scrape down the sides of the bowl with a spatula.

Add caramel and beat on medium-high until light and fluffy (about 2 minutes). Cover and refrigerate until stiff, about 45 minutes.

Frost cupcakes with a spatula or piping bag. (Sadly, my attempts at using my pastry bag are always huge failures, so I used a spatula.)

Can you use a Cake Mix?

Yes, you certainly can. It will save you a little bit of time. I am sharing my homemade chocolate cake recipe because I found that it has a deeper flavor and amazing texture.

Make sure to pin this Cadbury Egg cupcakes recipe for later!

More Easter Ideas

• Easter Desserts: Decorated Dipped Pretzel Rods
• How to Make Glitter Decorated Easter Eggs
• Top 10 Easter Books for Kids

Here is a printable recipe card. Don’t forget to pin this for later so you can make it again!

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Cadbury Chocolate Creme Egg Cupcakes with Salted Caramel Frosting

This Cadbury Chocolate Creme Egg Cupcakes with Salted Caramel Frosting recipe is a delicious dessert for Easter. Cadbury chocolate creme eggs are stuffed inside chocolate cupcakes and topped with a flavorful salted caramel buttercream frosting.

Course Dessert

Cuisine American

Keyword buttercream, cadbury, chocolate, cupcake, easter, frosting

Cook Time 20 minutes

Servings 12

Calories 550 kcal

Author Live Love Texas

Ingredients

Cupcakes:

• 3/4 c. all-purpose flour
• 3/4 c. sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 tbsp. unsweetened cocoa powder
• 3 tbsp. unsalted butter melted
• 6 tbsp. buttermilk
• 1 large egg
• 1 large egg white
• 12 Cadbury Chocolate Creme Eggs frozen (this is important!)

Frosting:

• 1/4 c. granulated sugar
• 2 tbsp. water
• 1/4 c. heavy cream
• 1 tsp. vanilla extract
• 12 tbsp. unsalted butter room temperature
• 1/2 tsp. salt
• 1 c. powdered sugar

Instructions

To make cupcakes:

1. Preheat oven to 350 degrees.

2. Line cupcake pan with paper liners. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.

3. Combine cocoa and 3 tablespoons of hot water in a large bowl; beat with a hand mixer until a thick paste forms. Add butter, buttermilk, egg, and egg white; continue beating until well-combined. Gradually add flour mixture and beat until smooth.

4. Spoon a heaping tablespoon of cupcake batter into each liner. Lay a Caramel Egg on its side in each liner; carefully spoon remaining batter to cover eggs. Bake in preheated oven for 20 minutes. Cool in tins for 10 minutes then carefully (very carefully–you don't want to break the eggs!) transfer to wire racks to cool completely.

To make frosting:

1. Whisk together granulated sugar and water in a small saucepan. Once combined, stop whisking and turn on heat to medium-high. Bring to a boil and continue cooking, without stirring, until mixture is a dark amber color and begins to smell caramelized.

2. Remove saucepan from heat. Gradually add in cream and vanilla, stirring with a wooden spoon until smooth. Cool for 30 minutes.

3. Using the paddle attachment for a stand mixer, combine salt and butter, beating on medium-high speed until fluffy (about 3 minutes). Reduce speed to low and gradually add powdered sugar. Continue to mix until sugar has been incorporated into the butter completely.

4. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add caramel and beat on medium-high until light and fluffy (about 2 minutes). Cover and refrigerate until stiff, about 45 minutes.

5. Frost cupcakes with a spatula or piping bag. (Sadly, my attempts at using my pastry bag are always huge failures, so I used a spatula.)

Nutrition Facts

Cadbury Chocolate Creme Egg Cupcakes with Salted Caramel Frosting

Amount Per Serving

Calories 550 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g80%

Cholesterol 63mg21%

Sodium 270mg11%

Potassium 196mg6%

Carbohydrates 78g26%

Fiber 2g8%

Sugar 58g64%

Protein 5g10%

Vitamin A 565IU11%

Calcium 50mg5%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.