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Cadbury Creme Egg Cupcakes are Devil Food’s Cupcakes filled with Creme Egg Ganache and topped with Creme Egg Filling Buttercream.

Three Cadbury Creme Egg Cupcakes

I will admit that if I were to start my food blog today, I would not have started it.

Five years ago (well, almost 5) when I set out to do my blog there was hardly anyone blogging about food, especially baking.

People gave me weird looks when I told them that I ran a food blog, which followed with me having to explain what the heck it was.

Now a days when I tell someone I run a food blog I usually get the “oh my mothers brothers second cousin has one of those”…and so does the mother and the brother and so on.

They are out there.

Lots of them.

And it’s great.

It’s just so oversaturated that you have to do your best to stick out.

So I do my best to stick out.

Kind of like how I do in life. 🙂

I’m a little loud, a little out there, kind of sweet (depends on who you ask 😉 ) with a whole lot of sarcasm on the side.

Which I think is how it comes across in the blog as well.

My friend A sent me a link about these Cadbury Creme Egg Cupcakes that she had seen on a website.

The cupcake shop is in Ireland, and so I wont be getting around to picking them up anytime soon.

And so I took it as a challenge to make them myself. “Devil’s Food cake with lightly flavoured vanilla Cadbury’s Creme Egg buttercream and topped with cracked chocolate shell” is how it was described on the website.

I could make that I thought.

So I did.

But I added a Chocolate Shell Ganache to the middle to make it even more disgustingly sweet and bad for you.

It’s my job to make baked goods worse for you. 😀

Apparently that’s my thing and that’s how I stick out.

I’m the Paula Deen of the food blogging world.

Side by side photos of mini Cadbury Creme Egg Cupcakes one with a bit out of it.

Let my start off by saying these Cadbury Creme Egg Cupcakes are not cost effective.

To buy 20 Cadbury Crème Eggs will cost you quite a bit.

Even buying the big packs of them at Target like I did.

Then there is the annoying (read swearing inducing) part where you actually have to break them in half.

The swearing comes in while trying to get them to break evenly.

Which some chose not to do.

I have to respect their right for individuality, but f-off creme eggs.

Then you get to scoop out the middle of them and collect it in a little bowl.

As a semi funny side note, I am after years of begging, getting a house cleaner twice a month.

Being allergic to molds, dust mites, and most cleaning products makes cleaning things less than awesome.

And well, husband is not the best housekeeper (nor am I even if I wasn’t allergic).

So the poor woman came today.

Mid-cupcake baking.

With me in my pea pod apron.

And my uber-sexy purple bandanna on.

Covered in flour, chocolate and the oozy part of the creme egg.

With all of that on the floor and counters as well.

Throw in a spackle or two of buttercream frosting and I thought she was going to have a small heart attack.

She said “my what a big kitchen you have, and you seem to use it a lot”.

I do. I do.

Though that is the cleanest place in the whole house.

I’m sure she left there thinking, what have I gotten myself into.

I would just like to remind her though…she will get treats to go home with each time she cleans. 🙂

So back to the Cadbury Creme Egg Cupcakes.

Yeah, they are a little sweet.

How could they not be.

The devil’s food is what cuts it and keeps it not too sweet.

I ended up making 12 regular sized cupcakes and 20 mini.

When I make them again, I am going all mini.

They really are just the right bite and they don’t make it overpowering in the sweet department.

As someone who is not super crazy about creme eggs I didn’t expect much of these.

But I got to say, darn it, these are good….and they most definitely stand out.

And as always it’s a great day to order my cookbook.

Overhead shot of Cadbury Creme Egg Cupcake

Want More Easter Treats?

Cadbury Creme Egg Pie

Deep Fried Cadbury Caramel Egg

Cadbury Creme Egg Pie

It’s Not Swimsuit Season Yet Mini Cadbury Caramel Egg Fritters

Peeps Easter Chocolate Cupcakes

Cadbury Creme Egg Cupcakes

Cadbury Creme Egg Cupcakes

Ingredients

  • For the Devil’s Food Cake:
  • 9 TBSP unsweetened cocoa powder
  • 1½ cups cake flour (not self-rising)
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 4 ounces unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup water
  • ½ cup whole milk
  • For the Crème Egg Filling Buttercream Frosting:
  • the centers of 20 Cadbury Crème Egg scooped out (save the chocolate shells for décor and filling)
  • 1 cup unsalted butter, at room temperature
  • 6 to 8 cups powdered sugar
  • 1 TBSP vanilla extract
  • milk to thin frosting
  • For the Chocolate Shell Ganache:
  • 10 ounces of chopped up Cadbury Crème Egg Shell, if you don’t have enough to make 10 ounces, then add some milk chocolate chips to it
  • 1 cup heavy cream

Instructions

  1. For the Cupcakes: Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
  2. Butter (or use the baking spray) two regular size cupcake/muffin pans or two mini. I personally made 12 large cupcakes and 20 mini cupcakes.
  3. Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
  4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.
  5. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
  6. Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.
  7. Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes. Mini bake 13-15 minutes.
  8. For the Buttercream Frosting:
  9. Place the butter in a large mixing bowl.
  10. Add 4 cups of the sugar and vanilla extract.
  11. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
  12. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
  13. If too thick, thin out with milk.
  14. You can take half of the icing and color it yellow for effect.
  15. You will also probably have little bits of chocolate that stayed with the crème filling, no worries, it’s tasty.
  16. For the Ganache:
  17. Put chocolate in a medium bowl.
  18. Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.
  19. Whisk in chocolate until smooth. Let set up at room temperature.
  20. To assemble the cupcakes:
  21. Take chocolate shell filling and place into a pastry bag fitted with a small tip.
  22. Take tip and place into cupcake squeeze filling into cupcake using the cone method (or just poke into center and fill if making mini).
  23. Frost cupcake and top with chocolate shell piece. If making the mini, they do make mini eggs. Cut those in half and use as décor.
© Peabody

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Comments

  1. I have been reading your blog for almost 4 years now but this is my first time commenting. First of all i am so happy you started your blog 5 years ago and not today because i have saved A TON of recipes of yours, more than any other food blog.

    These look absolutely amazing and i will be making them for Easter. Yow will soon be one of my husbands favorite people 🙂

    Reply

  2. I noticed that you had mentioned:

    “Stir half of the dry ingredients into the butter mixture, the add the coffee and milk.”

    But when I looked at the ingredients, there was no coffee. I just didn’t know if there was supposed to be coffee or not. I can’t have coffee and so if coffee is meant to be in this recipe, would it turn out fine without it?

    Reply

  4. This is my favourite candy ever. And I only get it once a year. Too bad Justin & I aren’t up there this week!!

    Reply

  6. I completely understand what you mean about the high number of food blogs out there. I started just last year and never thought I would make it as far as I have. I like having documentation of the different foods I like, and I’ve grown to really love photography and collecting new dishes and recipes.

    Your cupcakes look amazing. What a great idea. I must make these for Easter!!

    Reply

  8. love it!! I can imagine how sticky and messy it would get cracking all of those eggs. I may have to try this as a cake for Easter. I’m glad you blog, I love reading y our posts and recipes.

    On a side note, I noticed that you didn’t leave the compost cookie/bar recipe up long. Making sure your indivduality stays front and center? 🙂

    Reply

  9. Holy CRAP! Those sound amazing. Cadbury Creme Eggs are one of my favorite holiday candys (I love chocolate covered cherries, too)!!!!

    Now I wish I was your cleaning lady if I got to bring these home!

    Reply

  11. Seriously, Peabody, you’re killing me. Cadbury creme eggs are my #1 favorite seasonal treat. Sadly I have no motivation/patience to make these right now, so I think I will need to pay someone to make them for me. 🙂

    Reply

  15. When I was young, and then not as young, my very favorite dessert in the world was a Cadbury cream egg. I would bite into it, scoop out all the filling with my finger, then eat the chocolate shell. Good memories. I am so impressed that you took on this challenge and there is no way I could get anywhere near those without inhaling them. There are many of us out here that are thankful you started (and continue to keep) this blog! Food blogging wouldn’t be the same without you!

    Reply

  16. “Making it” in the blogger world is definitely no easy feat. I spend a fair amount of time thinking about what works and what doesn’t and I have to say that I think you’re infinitely better than the Paula Deen of the blogger world.

    These cupcakes are awesome. A truly unique idea.

    Reply

  17. Love Cadbury eggs, how great these cupcakes look.

    I started blogging a little over a year ago. Late by current blogging standards but I did it for ME. The fact that I am gaining a small following just makes it that much better.

    Reply

  18. You definitely stand out! I love your blog and share links with my friends (often with an “OMG!” subject) all the time.

    Reply

  19. OMG! Those are evil!! I am literally drooling reading this post. Those cupcakes look AMAZING! Off to buy Cadbury’s right now. Seriously. Not joking.

    Reply

  20. Yes, you are the Paula Dean of the food blog world. More butter!

    These cupcakes are darling! My boy would hoover right up, then be on a sugar high, swinging from the ceiling fan like a monkey.

    Reply

  24. Wow, these look amazing! I love your blog and I’ve been following you for a long time but I just never posted until now. You definitely post diet breaking recipes but they are always so delicious! Looking forward to more bad for you but taste so good treats! =)

    Reply

  25. These are just adorable! I’m not a fan of creme eggs usually but I love the sound of these, so much easter themed decadence. I’m sure your cleaner will soon learn how lucky she is if you pay her in baked treats like this!

    Reply

  26. Lol, I love that. What do you have to cut the sweetness? Devil’s food cake… Ha ha ha. But please don’t ever compare yourself to Paula Deen!! 😛

    Reply

  27. That is just ridiculous, and I mean that in the best way possible! Man, if creme eggs were vegan, my waistline would be in serious trouble right about now.

    Reply

  28. As ridiculous as this may sound, I have NEVER had a Cadbury Creme Egg…I guess the Easter Bunny never saw me as worthy…. 🙁 These look super yummy, I’d try them if I wasn’t scared of trying to break all those eggs in half!!

    Reply

  35. I think you do a great job at standing out. Yours is always one of the first food blogs I check out. I also will send links to your recipes to my dieting coworkers. Is that wrong?

    Reply

  36. Wow! You always have the most creative, delicious-looking recipes. I’m a Cadbury Creme addict, so these would be dangerous for me. I’d be “accidentally” breaking all the eggs! These are so beautiful 🙂

    Reply

  37. Just wanted to let you know that I love reading your blog – I like that you talk about the good and bad parts of life, and admit it’s not always some sugar-coated fantasy land 🙂 I especially admire the sarcasm!
    I’ll go to some effort for baking, but I think I’ll draw the line at cracking open Cadbury creme eggs!
    Enjoy the house cleaner!

    Reply

  38. I love the fact that there are so many food blogs, gone are my unorganized recipes torn, smudged with food and scattered everywhere.

    I have an entire bookmark filled with blogs that I visit all ordered in how often I visit and how much I enjoy their stories and recipes.

    You, Peabody…are at the very top. I visit your blog every Saturday to enjoy my morning coffee with you. Thank you for starting your blog.

    Reply

  43. Do you know how many people read our blogs but do not comment? I read someplace is was around 90%. So a lot of people read and move on. Commenting takes time.

    Anyway….is that the way Cadbury wraps its Easter candy? Is that ever cute! It was all the color you needed next to your heavenly cupcake!

    Reply

  48. OMG OMG OMG OMG OMG!!! I am practically screaming and jumping up and down!!!!!!!!!!! Cream Eggs are my most favorite thing ever…and you just made my life. 😀 😀

    Reply

  51. I feel that I should be applauding for all the effort that went into these. Seriously. Scraping out the goo? I bow down. 😉

    I made cupcakes a few years ago, with a mini creme egg in the center – yikes, talk about sweet! But the frosting here sounds so intriguing, another attempt may have to be made.

    Reply

  53. These look amazing and I can’t wait to have my first egg of the season soon!

    On the blog front – I guess I really write my blog for “real life” people, many of whom have never seen a food blog before. When they tell me they like mine, etc. I always say “oh mine is nothing compared to other ones out there” but I take a little pride in knowing that SOMEone appreciates it and is getting something out of it, even if there are thousands of others out there.

    Reply

  57. My sister and I made this for our birthday, but turned it into a layer cake with the ganache in between. Gotta say, cracking open 20 eggs is NOT as bad as it seems–yummy and fun. But the end result was so sweet that we could barely eat the cake! Any ideas on cutting the sweetness? Perhaps through the frosting?

    Reply

  58. I was wondering can you make these ahead of time and how to you store the left overs? In the fridge? Looks wonderful, going to try them for Easter…Will post how it went..

    Reply

  59. I feel the same way as you about the food blogging world now. It has changed so much, hasn’t it? I’ve only been blogging for 3 1/2, but it seems like even in that time span, our little niche has grown tremendously. I’m happy for everyone, but it is not something uncommon these days anymore!

    Reply

  60. I made these when I found some cadbury cream eggs on sale…halved the recipe and decided to make this my first try ever at cupcakes with filling. All I can say is that you are brilliant. So so so so so SO delicious. Thank you so much!

    Reply

  62. Peabody, I am so glad you started your blog then but wish that if you hadnt you would have have started it now. For recipes as amazing as yours need to be shared-I think you should write a cookbook. or have you already? Must check. or start a food biz. Seriously, you are one talented girl 🙂

    Reply

  63. Hello Peabody 🙂

    Glad I came across this blog entry. How cool you tried my Creme Egg Cupcakes and added your own twist. I never manage to get any shells to stay in one piece so well done! The description of your mid-baking kitchen made me laugh. That’s basically my kitchen’s constant state with all the orders. Thanks for the mention and link to my website. Nice blog!

    Sarah

    Reply

  64. This recipe is why I would either want to hoard cream eggs now to make the cupcakes all year they turned out so well or save it till next Easter to be savoured once again I cant decide haha Thanks for sharing

    Reply

  66. Hi Peabody, Just wanted to let you know that I re-created these cupcakes and wrote about them in my blog. Thank you so much for the recipe, I loved it! They were a lot of work but really fun to make.

    Reply

  67. I absolutely LOOOOOOOOVE this idea! I am the biggest Cadbury Creme Egg ho you will ever meet. Just a thought (assuming you don’t already know this.. if you do, please don’t feel like I’m talking down to ya, lol) – the creme filling of a Cadbury egg is a fondant center, which is actually very simple and super inexpensive to make:

    3 tbsp. room-temperature butter
    3 tbsp. corn syrup
    2 cups confectioners sugar.
    a few wee drops of vanilla extract

    Combine all. It starts off as a paste, but softens into creamy goo afer a few weeks (ever notice that some Cadbury fillings are firm/dry and some are really creamy? The dry ones are fresher and haven’t had as long to liquefy). You can speed up the liquifying process by adding a few drops of water. This might be an option for those who can’t dole out the crazy amount of money for 20 Cadbury eggs (though if you made the fondant yourself, you’d have to improvise for the “chocolate shell” parts of the recipe). Definitely saving this one to try – thanks for sharing! (To make your own eggs, color a small portion of the fondant yellow and roll into balls; cover with a layer of white fondant, then dip in chocolate and let them sit in a cool, dry, dark place for about 3-4 weeks – voila, homemade Cadbury eggs.)

    Reply

  68. I love your blog and am so happy you have kept it going for 5 years! Hopefully i will have as big of a following as you some day!

    Those cupcakes look amazing and i will definitly make them

    Reply

  69. Gosh, I know just what you mean about starting a food blog today. I didn’t even start mine until 2009, and it seemed then like there was still plenty of real estate left for me; now I realize that there are literally a bazillion NYC restaurant review blogs out there. Okay, not literally. But close.

    Anyway, you certainly have set yourself apart with this recipe. I can’t believe you did all this and don’t even care for Cadbury Creme Eggs! Thanks for making them for those of us who love the original ones . . . and the chocolate ones . . . and the orange ones . . . and the caramel ones, too. And might fly to England just to have the Cadbury milkshake they have over there. The only thing I’d do different with this recipe? About a zillion times more frosting!

    Reply

  70. Now it is 2013…and I must say, you still stand out. I have a slight obsession with food blogs and you will always be a front runner. (Do you have email subscribers or just the your feeds? I want to make sure I am not missing it!) Thanks for your wonderful, honest posts and awesome recipes.

    Reply

    • @stephanie- just Feeds. Though many people have asked for an email service. The hard part is finding an economical one.

      Reply

Trackbacks

  5. […] Easter for me really wasn’t feeling so Eastery. (Totally a word) As my blog name suggests, I am a MASSIVE sugar junkie and love all types of chocolate so for me, Easter is one big sugar coma, so seeing as I couldn’t eat any chocolate at all this year, I was in a bit of a pouty mood. Particularly when I saw this recipe for Creme egg cupcakes that was just genius!  […]

    Reply

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