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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

Ingredients

Cupcakes:

Frosting:

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.