Following a previous post (in February) of those sickly little balls of white and orange ‘goodness’, that we all know too well at this time of the year, I’ve hunted around for the next best thing to the creme egg brownie: Creme Egg Cupcakes!

A round of applause please (haha) yes, these little treats (small in size but big effects on the waist – yeah I really did say that) are a must bake this Easter weekend, especially since it’s that time when they ‘disappear’ from the shops literally over night – as though Cadbury’s send out little workers to collect all the creme eggs, egg ‘n’ spoons and not to mention the mini eggs too! I mean for 10 months out of the year I pretty much hate creme eggs, lets be honest they’re pretty sickly, too damn sweet and you can’t even eat more than one in a row! But then, when March appears (they were out a month earlier this year) I  become some sort of compulsive creme egg buyer whenever I see them – buying the 3 packs, the 6 packs and the packs on mini creme eggs. Unstoppable.

It is true though, come on admit it – you are just like me when it comes to those devilish balls!

Back to those ever so yummy (sense the sarcasm as I remember how sick I felt after just placing a whole creme egg in my mouth – bad move!) creme egg cupcakes. Here’s the recipe for you to try if you’ve got any gooey eggs lying around the house and you simply just want to get rid (just like me!), enjoy!


  • 150g Caster Sugar
  • 150g Unsalted butter, softened
  • 3 Free range eggs (medium size)
  • 1 Tsp vanilla extract
  • 120g Self-raising flour
  • 30g Good quality cocoa (like Green & Blacks)
  • 12 Mini Cadbury Creme Eggs
For the icing:
  • 175g Unsalted butter
  • 350g Icing sugar
  • Egg yellow gel food colouring
  • 75g Dark chocolate
The little extras you need:
  • 12 x Brown muffin cases
  • 2D Piping nozzle
  • 2 x Disposable piping bags
 Now for the good bit; the making:
  1. Freeze your mini Creme Eggs for a couple of hours, or overnight.
  2. Pre-heat your oven to 180C.
  3. Beat the caster sugar and butter until light and pale.
  4. Beat in the eggs one at a time, followed by the vanilla extract, don’t worry if the mixture begins to look a little curdled.
  5. Mix in the flour and cocoa. If you’ve been using a mixer, do this bit by hand with a spoon or spatula.
  6. Put a spoonful of batter into each muffin case, in a muffin tray.
  7. Unwrap your Creme Eggs and place one, laying on it’s side, in the middle of each muffin case, on top of the batter.
  8. Top with the rest of the batter and with a spoon, gentle move the batter in the cases, so that you can’t see any of the frozen eggs and they are totally covered with batter.
  9. Bake for about 20 minutes or until they are slightly bouncy to the touch. You might need to adjust the time by 2 – 3 minutes either way depending on your oven.
  10. Meanwhile make your icing, beat your butter until it’s pale, light and fluffy.
  11. Beat in your icing sugar followed by a teaspoon or two of boiling water to soften and lighten the texture of the buttercream.
  12. Split the icing between two bowls and colour one using your Egg Yellow colour. Use just the tip of a knife and add more colouring as you go until you get the shade you fancy.
  13. When your cupcakes are completely cold, put your 2D nozzle into a piping bag, then spoon in your white buttercream and your yellow icing. Spoon them in next to each other, so one goes down one side of the bag and the other down the other side.
  14. Have a little practise squeeze until you get a two tone icing coming through, then pipe swirls onto your cakes.
  15. Melt your chocolate and allow to cool. Pop into a disposable piping bag, snip 2 – 3mm off the end of the bag and use it to drizzle your cooled chocolate in squiggles over the top.

Source: (blog) Sarah Barnes, Tamming Twins.