Creme Egg Cupcakes!

Yes, you heard me. Frickin super sexylicious creme egg cupcakes! Sounds like food heaven right?? Well you’d be correct in that assumption my friends. Heaven. Pure astronomical, out of this galaxy, gooey, chocolatey heaven!

It was my brothers’ Birthday on Monday and it’s fast becoming a tradition that I make a batch of cupcakes for the Birthday boy/girl. The only question that needs asking is, “What is your favourite chocolate bar?”

Now my brother was somewhat… indecisive. First it was Double Decker, then it was Toblerone, then it was Toblerone Fruit & Nut then he said Creme Egg. In all fairness, as soon as he said those two magical words I was sold on the idea of creating it. He had no choice. It had to be Creme Egg cupcakes!

Here is what you will need to recreate this unbelievably amazing treat.

Makes 12

  • 100g Dark Chocolate
  • 100g Butter (Room Temp!)
  • 1/2 tbsp Coffee Granules
  • 45g Self Raising Flour
  • 45g Plain Flour
  • Pinch Bicarbonated Soda
  • 100g Light Muscovado Sugar
  • 100g Golden Caster Sugar
  • 15g Cocoa Powder
  • 2 Eggs (Room Temp!)
  • 40ml Buttermilk (Room Temp!)

Buttercream Frosting

  • 200g Butter (Room Temp!)
  • 400g Icing Sugar
  • 2tbsp Milk
  • 1tsp Vanilla Extract
  • Yellow Food Colouring Gel


  • 24 Mini Cadbury’s Creme Eggs (x12 to fill/x12 to decorate)

Advance Preperation!

Put 12 of the Creme Eggs in the freezer the night before you plan on making them. These will be the ones to go in the sponge mix, freezing them stops them from melting into nothing.

While you are at it, remove all ingredients that say “(Room Temp!)” out of the fridge and leave to come to room temperature overnight.

Preheat your oven to 150°C & line a cupcake tin with 12 cases.

Make the sponge mixture the same way as the Ultimate Chocolate Cake but using the ingredient measures as stated above.

Spoon 1 tbsp of the mixture into each case then put a mini Creme Egg in each one. Top each Creme Egg with another 1/2 tbsp of sponge mix to cover.

Put the cupcakes onto the middle shelf of the oven for about 25 minutes turning half way to ensure an even bake. Test with a skewer towards the end of the cooking time, if it comes out clean they’re ready, if not – they need a little longer.

Remove from the oven, allow to sit in the tin for about 5 minutes before transferring onto a wire rack to cool completely.

Meanwhile, make the buttercream frosting.

Cream the butter in a large bowl with an electric hand mixer then, 2tbsp at a time, mix in the icing sugar. Beat well in-between each addition.

Once you have used all the icing sugar, add the milk & vanilla extract. Mix for a few minutes with the electric hand mixer until smooth, light & fluffy.

Put 3 heaped tablespoons of the frosting into another bowl. Add small amounts of the yellow food colouring until you get the “egg yolk” colour that you desire.

Spoon both coloured frostings into separate piping bags. You can either use large round tip nozzles or simply snip the ends off.

When the cakes are completely cooled, pipe a thick ring around the edge of the cupcakes with the white frosting. Then pipe the “yolk” in to the middle using the yellow frosting. Repeat for all 12 cupcakes and then put a mini Creme Egg on top to cover the seem created by the white frosting ring.

And there you have it. Possibly the best cupcake ever created.

These are super delicious. The “Ultimate Chocolate Cake” sponge mixture is moist and really chocolatey. The buttercream frosting is beautifully light and fluffy. Then when you bite into the middle and get to the goo of the Creme Egg, it’s just amazing!

I’m pleased to say that the Birthday boy enjoyed them. Despite the completely bizarre facial expression that he’s pulling in this photo haha! I’m not sure whether it’s joy, confusion, unexpectedness or just him being him to be honest! *giggles* I also heard on the grapevine that Phebe (his girlfriend) was bribing him for one with his Birthday presents! Definitely a big hit so I’m really chuffed.

This week I would also like to give a huge shout out & a MASSIVE thank you to Ady over at Proximity Solutions for providing the KitchenMason website with a beautiful new look! Creating  not only a corker of a header for the site but also, KitchenMason’s very own logo! What do you all think?

You guys should go check out his amazing work at

So, Creme Egg cupcakes. How do you eat yours?

Until next time. GOO!

Miss KitchenMason


4 comments on “Creme Egg Cupcakes!

  1. Medeja says:

    Yummy! It is a grat idea to add those cream eggs!

  2. Dad says:

    Looked pretty darned good when I dropped Adam off at your place, not sure about his facial expression but its Adam so you just expect the unexpected.
    As is oft’ the case with Kitchenmason goodies I didn’t get to sample, now I was sure you made 12 and I only see 6 in the box!
    Well you do the math . . . . .

    • Lol Dad! I shared the rest with friends as I went round to their house on the Saturday night. If you’re about when I’ve baked something, I normally always offer so don’t moan you! Haha. Glad you think they looked good though, you’ll just have to take my word that they tasted good : D

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