Creme Egg Cupcakes…the countdown to Easter!

Creme Egg Cupcakes looking egg-ceptionally egg-stravagant!

I LOVE Creme Eggs and as you know I LOVE baking so it was inevitable that the two would collide in a delicious concoction of cakey gooey goodness.  This week I plan on making a few more batches of these and trialling out some Creme Egg borwnies which were posted by Cadbury on their Faceook page…om nom!!!  So here it goes, a recipe to get you dooling and hopefully put a smile of my A level Performing Arts students’ faces when they nosh these down tomorrow!Feel free to tweak, change and put your own twist on these…no matter what happens you can’t make a creme egg taste bad so go crazy!!!

Weapons at the ready…recipe adapted from the Best Baking Spring Bakes book!



  • 125g Stork
  • 125g caster sugar
  • 2 medium eggs
  • 150g plain flour
  • 1tsp baking powder
  • 25g cocoa powder
  • 125ml semi-skimmed milk
  • 125g dark chocolate (cut in to small chunks)
  • 125g butter
  • 200g icing sugar
  • 50g cocoa powder
  • 2tbsp milk

Chocolate Dipped Cherries

  • 5 Creme Eggs – cut in half
  • Preheat the oven to 190 degrees (180 fan) and line a tin with 10 muffin cases.

Easter themed cases and toppers courtesy of Mummy Dyer!

  • Beat the stork and sugar together until light and fluffy
  • Add the eggs one at a time, adding some flour with the last 2 so the mixture doesn’t curdle.
  • Fold in the flour and the cocoa powder with the milk.

Folding flour time

  • Finally stir the broken chocolate through so that it’s equally distributed.

Dark chocolate or whatever suits your fancy!

  • Spoon the mixture in to the cases and bake in the centre of the oven for 25 minutes until they spring back when touched.

In the oven to rise up baby!

  • Leave to cool in the tin…

Cooling time…

  • …and then on a wire rack whilst you make the frosting

On the rack…resist the temptation to devour!

  • Beat the butter for a bit until it softens and then add the icing sugar.
  • Turn up the speed of the mixer so that the frosting becomes super light and fluffy.
  • Now add the cocoa powder and leave the mixer on medium speed for 5mins.

The longer you beat the icing the fluffier it gets…

  • When the cakes are cool pipe the frosting on to the cakes in swirls with a little peak in the middle ( this will help hold the creme eggs in place!)

Frosted, sprinkled and ready for GOO!!!

  • EGGS!!!!!! Thankfully this recipe requires 5 and that leaves 1 for the chef if you get the 6 box :)

  • Cut your 5 creme eggs in half with a very sharp knife but be aware that they won’t cut perfectly and may break…this doesn’t matter once they’re all assembled..and let’s be honest creme eggs taste incredible in any format!

Egg mayhem…Gooooooooooooooooooo!!

  • Top each cake with half an egg and push down so they stay stuck…even if they run a bit that doesn’t matter!

Cupcakes Assemble…ready for Goo-Action!

I hope you enjoy giving these a go and seeing as Home Bargains is doing 8 creme eggs for £1 at the moment, there’s no excuse not to go completely egg-centric and goo over everything.

Happy Creme-Egg Baking

ZoBird :) xx

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