Can I use different types of chocolate for the cupcakes?

Yes, you can substitute semi-sweet, milk, or even dark chocolate based on your preference. Adjust the sugar slightly depending on the sweetness of the chocolate you choose.

How do I prevent the Cadbury Eggs from sinking to the bottom of the cupcakes?

Toss the Cadbury Eggs in a small amount of flour before adding them to the batter. This helps them stay suspended during baking.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. Frost and add the Cadbury Eggs just before serving.

What's the best frosting to use with chocolate Cadbury egg cupcakes?

Chocolate buttercream, vanilla buttercream, or cream cheese frosting all pair well with chocolate Cadbury egg cupcakes. Consider adding a touch of cocoa powder to your buttercream for extra chocolate flavor.

How do I store leftover Chocolate Cadbury Egg Cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Be aware that refrigeration may slightly dry out the cupcakes.

Can I freeze chocolate Cadbury egg cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw completely at room temperature before frosting and adding the Cadbury Eggs.

Chocolate Cadbury Egg Cupcakes Everyone Will Adore 2026

Chocolate Cadbury Egg Cupcakes

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Moist chocolate cupcakes with a frozen Cadbury Creme Egg baked inside for a gooey, creamy surprise center. Topped with fluffy vanilla buttercream, these are a nostalgic and joyful spring treat.

Author: Harmony
Prep Time: 25min
Cook Time: 20min
Total Time: 1h
Yield: 12 cupcakes 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
2 large eggs, room temperature
3/4 cup buttermilk, room temperature
1/2 cup vegetable oil
2 tsp pure vanilla extract
3/4 cup hot coffee or hot water
12 standard Cadbury Creme Eggs, frozen
1 cup (2 sticks) unsalted butter, softened
3 1/2 to 4 cups powdered sugar, sifted
2-3 tbsp heavy cream or milk
1 1/2 tsp pure vanilla extract
Pinch of salt
Food coloring (optional)

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Instructions

Unwrap Cadbury Creme Eggs and freeze solid for at least 1 hour. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Pour into dry ingredients and whisk until just combined.
Carefully stir in hot coffee or water until batter is smooth and thin.
Divide batter evenly among muffin cups, filling each 2/3 full. Working quickly, press one frozen Cadbury egg vertically into the center of each.
Bake 18-22 minutes, until a toothpick inserted into the cake part (not the egg center) comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
For buttercream, beat softened butter on medium speed 3-4 minutes until pale and fluffy. Gradually add powdered sugar on low speed. Add vanilla, salt, and 2 tbsp cream. Beat on medium-high 2-3 minutes until light. Add more cream if needed. Tint if desired.
Once cupcakes are completely cool, pipe or spread buttercream on top. Serve.

Notes

Freezing the Cadbury eggs is essential to prevent them from dissolving. Do not frost warm cupcakes. For a dairy-light frosting, use a whipped cream cheese frosting. Store frosted cupcakes refrigerated in an airtight container for up to 4 days.

Nutrition

Serving Size: 1
Calories: 480
Sugar: 56
Sodium: 220
Fat: 22
Saturated Fat: 11
Unsaturated Fat: 9
Trans Fat: 0.5
Carbohydrates: 68
Fiber: 2
Protein: 4
Cholesterol: 70

Find it online: https://harmonymeal.com/chocolate-cadbury-egg-cupcakes/