cadbury creme-egg cupcake


Well there is no escaping the fact that Easter is fast upon us!.. The shops are brimming to the top with every kind of Easter egg under the sun INCLUDING  and I kid you not a cheese one. Check out this  CHEASTER EGG now available in Iceland supermarkets. That is most definitely not on my Easter Bunny’s List. I can just imagine the looks on the kids faces. Chocolate all the way for me!

Now love them or hate them Cadbury Creme-Eggs are everywhere and the blog world is chocker full of delicious recipes featuring these overly sweet but addictive creme-egg.

Last year I made a very scrumptious over the top Creme-Egg Easter Nest Cake,  you can check out that recipe here



This year it’s all about the cupcakes,  no ordinary cupcakes mind-you.  These are serious indulgent.  A rich chocolate sponge hides a mini creme-egg and I’ve topped them with the most scrumptious lemon mascarpone cream frosting.  I finished each cupcake with meringue sprinkles and another creme-egg.

The recipe for the cupcake is a simple chocolate sponge . I  drop a couple of spoonfuls of batter into each muffin case then place a mini creme-egg on top of the batter and cover with more batter.  This is the important bit make sure you use the mini Cadbury creme-eggs, not the normal size ones. Another great tip is to  freeze the creme eggs before using them ( a couple  of hours will do) , this will prevent them from melting in the oven.  Once the cupcakes are baked, the creme-eggs  inside the cupcake will be soft and gooey but still look like a creme-egg.


creme-egg cupcake before baking


cadbury creme-egg cupcake group

creme-egg cupcake with chic


The crowning glory here is the lemon mascarpone frosting made with fresh whipped cream.  Of course you could just use a simple lemon buttercream, but  why go for plain and simple when you can have something glorious and indulgent and after all it is Easter.



Prep Time: 15 minutes

Cook Time: 29 minutes

Category: cake

Yield: 10

Calories per serving: 350 kcal

cadbury creme-egg cupcake

The rich chocolate sponge, mini creme-eggs and lemon mascarpone cream frosting make these Cadbury Creme-Egg Cupcakes the perfect Easter Treat


  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 40g unsalted butter softened
  • 120ml whole milk
  • 1 egg
  • 1/4 tsp vanilla extract
  • 12-hole muffin tray,lined with paper cases
  • 2 pkts of cadburys mini cream eggs ( freeze 1 packet)
  • Dr Oetker meringue cake sprinkles or grated white choc
  • 250g mascarpone cheese
  • 125g icing sugar
  • 2tbsp lemon juice
  • pinch salt
  • 250ml cream
  • zest of 1 lemon


  • Remove the creme-eggs from the freezer
  • Preheat the oven to 180C(350F)
  • Put the flour, cocoa powder,sugar,baking powder,salt and butter in a electric mixer .
  • Beat on a slow speed until everything is combined.
  • Whisk the milk,egg,and vanilla extract together in a bowl ,then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
  • Spoon the mixture into the cases until about one-thirds full, pop in a (frozen) cream egg, top up with some more batter.
  • Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely
  • In a medium bowl mix together mascarpone cheese, icing sugar, salt, lemon juice and lemon zest. Stir together until smooth, and set aside.
  • In an electric mixer beat whipping cream until stiff peaks form.
  • Gently fold the whipped cream, into the mascarpone mixture until combined. Turn the mixer on high to whip slightly until light & fluffy
  • Put into and icing bag and using an icing tip I used 1m , swirl the frosting on each cupcake.
  • Finish off with some meringue sprinkles ( I used Dr Oetker) or grated white chocolate)
  • Top each cupcake off with a mini creme egg.
  • Keep any remainders in the fridge


Make sure you FREEZE one packet of the creme eggs


creme-egg pinterest


For my overseas readers I have included  a conversion tool below !!  You can use it to convert grms to cups etc. It’s an experiment so please let me know if you find it helpful.

[wolframalphawidget id=”c89b912ed6db557256eeb4ccdfd2fc8b” theme=”red”]


Make sure you check out my FACEBOOK BAKING PAGE for more easy baking treats.

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