Cadbury Creme Cupcakes are the perfect Easter dessert idea! The rich, moist chocolate cake and homemade Cadbury Creme filling are easy to make and totally delicious. The filling is a little less sweet and tastes way better made at home. A fun and unique dessert to make for Easter!
Cadbury Creme Eggs are a classic Easter candy. As a kid, I lived for cracking open the milk chocolate shell and diving into the sweet, white and orange goop inside.
So when I was doing research for an Easter recipe, I really wanted to relive that classic Cadbury memory and I thought including a cupcake would make it really fun and special.
Cadbury Creme Cupcakes are here and they are AWESOME!
When I was researching Cadbury Cupcakes, I noticed that a lot of the recipes called for sticking an entire Cadbury egg into a cupcake. I felt like that was a bit much. Those eggs are pretty big to fit into an entire cupcake! So, I started testing out homemade Cadbury filling recipes.
This is my first filled cupcake on the blog and I have to say, filled cupcakes need to happen more. These cupcakes look so inconspicuous on the outside.
When you take a bite, you get a creamy (not syrupy or goopy), vanilla-sweet flavor that takes you straight to Easter-land. You know you’re eating a Cadbury Creme Egg when you see rich-yellow and white color, and this cupcake has that too.
The silky, dark chocolate ganache on top adds a burst of chocolate.
I promise you’re not missing anything with these cupcakes!!
What is Cadbury Creme Egg filling?
I bought a few eggs for, well…research purposes. The filling in the store bought egg candy is technically a fondant. I figured it shouldn’t be too hard to replicate.
I recall the filling in the eggs to be a lot thicker back in the day. It seems to be different from what I remember; now it’s a bit more runny and syrupy. Plus, not sure if it’s just because I’m an adult, but they’re soooo sugary and sweet! Not the WORST, but I figured a homemade version of this would be amazing.
How to make Cadbury Creme filling homemade
The filling for these cupcakes is really easy to make and takes just a few simple ingredients. After all of the ingredients are combined, the mixture will be very soft.
It’s best to freeze the filling for about an hour. From there, you can easily scoop it out and handle it to fill the cupcakes. If it starts to get sticky as you’re working with it, pop it back in the freezer for a bit.
I scooped out about ¼ tsp of white filling, added ¼ tsp of yellow filling in between and sandwiched another scoop of white on top. You can use more if you want, but I found this to be a nice amount. Using your hands, you can mold the filling into a small egg shape very easily while the mixture is cold. As the mixture warms up to room temp, it will settle into the cupcake.
How to make the chocolate cupcakes
You can certainly use your favorite cake mix or other cake recipe for these cupcakes. Keep in mind, when you make any kind of filled cupcake it is more ideal to have a sturdier cupcake.
I tried out a few cupcake recipes and found that while they were super moist and delicious, they didn’t hold up very well to the thick, creamy filling. A super light and fluffy cupcake will likely fall apart a little when you bite into them.
This chocolate cupcake recipe is super moist and decadent. The cake batter might be the most luscious and beautiful batter I’ve made. There’s just enough chocolate without it being an insane amount. They’re not too sweet which balances the filling very nicely.
Putting it all together
Making filled cupcakes is so easy! I love to use my cupcake corer to easily create a cavity inside the middle of the cupcake for all that delicious filling. You can use a small pairing knife as well, but be sure to not remove too much. The cupcake corer that I use has a stopper so you can’t go too far.
I saved the cake cores and after the filling was added, I found that putting the whole core back into the cupcake was too much (it wouldn’t fit with all that filling). I ripped off the top of the core and used that to cover the filling.
To top off this Easter treat, I decided to go with a simple chocolate ganache. Since the filling is basically a frosting, I figured more frosting wasn’t the way to go. Plus, it kind of mimics the chocolate egg shell for the candy eggs.
This is the best, unique Easter cupcake idea. I promise everyone will love them. I hope you give these Cadbury Creme Cupcakes a try!
Cadbury Creme Cupcakes
For the Cake
- 1 c all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ½ c dutch blend cocoa powder
- ¼ c butter (softened at room temp)
- 1 c granulated sugar
- 2 oz milk chocolate (melted)
- 2 eggs
- 2 egg yolks
- ½ c vegetable or canola oil
- 2 tsp vanilla extract
- ⅓ c full fat sour cream
- ½ c water
For the Cadbury Creme Filling
- ½ c light corn syrup
- ¼ c butter (softened at room temp)
- 1 tsp vanilla extract
- pinch of salt (omit if using salted butter)
- 2 c powdered sugar (sifted)
- yellow food coloring
- red food coloring
For the Chocolate Ganache
- ¼ c heavy cream
- ⅔ c chopped chocolate (I used chocolate chips)
For the Cake
- Preheat the oven to 350°. Prepare a cupcake tray with liners.
- In a large bowl, sift together the dry ingredients (flour, salt, baking soda and cocoa powder). Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar. Add the melted chocolate and combine. Scrape down the sides and bottom of the bowl.
- With the mixer on low, add the eggs and egg yolks, one at a time. Be sure to fully combine after each addition. Scrape down the sides and bottom of the bowl.
- Next, to the butter mixture, add the oil, vanilla and sour cream. Mix to ensure that everything is totally combined.
- With the mixer on low, add ⅓ of the flour mixture. Once most of the flour mix is absorbed, add about ½ the amount of water. Combine and scrape down the sides and bottom of the bowl. Repeat again with flour, then the remaining water, then the remaining flour.
- Once all of the ingredients are absorbed, stop mixing. Do not overmix!
- Fill each cupcake cavity about ⅔ of the way.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes before moving them onto a wire rack to finish cooling.
Making the Cadbury Creme Filling
- In a large bowl, combine the light corn syrup, butter, vanilla and salt. Mix well using a hand mixer until combined.
- Add 1 cup of the powdered sugar. Slowly begin to incorporate the sugar. Once that's mixed, add the remaining 1 cup of sugar. Mix well until fully combined.
- Remove about ⅓ of the mix and put into a separate bowl. Add yellow food coloring and a touch of red. I used the end of a toothpick to add just a tiny little bit. You want the yolk color to be a deep, rich yellow with a slight orange hue.
- Freeze the bowls of creme filling for 1 hour.
Filling the Cupcakes
- Core the cupcakes using a cupcake corer or paring knife. Be sure to save the cake toppers!
- Scoop out ¼ tsp of the white creme, then ¼ tsp of the yellow creme, then another ¼ tsp of the white. Sandwich the yellow creme in between the white and roll into an egg shape. You can use more filling if you want to, but I found this to be a good amount.
- Pop the ball of creme into the cupcake.
- Remove half of the cupcake core and use the top half to place back onto the cupcake. Give it a gentle press into the creme.
Making the Ganache
- Place your chocolate in a medium bowl and set aside.
- In a glass pyrex cup, microwave the cream for about 15-30 seconds or until very hot, almost bubbling.
- Pour the cream over the chocolate and let sit for at least 3-4 minutes.
- Stir the cream and chocolate -the chocolate should be fully melted and smooth. If not, pop the bowl into the microwave in 5 second intervals until melted.
- Spoon the ganache on top of the cupcakes.
- Allow to set.