Chocolate Creme Egg Cupcakes

Delicious chocolate cupcake with a gooey Creme Egg hidden inside – these Chocolate Creme Egg Cupcakes are the perfect cupcakes for Easter!                

Easter is the best time to do some baking 

Easter is such a great time to bake, you can make anything Easter themed by just adding a mini egg to it! Every year I give up Chocolate for Lent.

This isn’t for religious reasons, but more so to prove to myself that I do have willpower!

It means that when Easter does come around I am ready to bake as many chocolate filled treats as possible!

As well as these Chocolate Creme Egg Cupcakes I make Mini Egg Rice Crispy Squares, Double Chocolate Mini Egg Cookies and Maltesers Cookie Bars. 

Creme Egg Placement 

I read on Taming Twins blog that it is better to lie the Creme Eggs horizontally. I assumed you would place them vertically so the egg was upright, but this makes the egg less stable so it can wobble all over the place. It is also better to use frozen Creme Eggs.

This helps them to keep their shape and not melt when they are in the oven. 

I fill the cupcake cases roughly one third full before putting in the creme egg and then covering the egg with the remaining cake mix.

I’ve tried adding a few different amounts of cake mix before you add the Creme Egg and however much you add, the Creme Egg sinks anyway!

So don’t panic if yours sinks, just make sure there is some cake mix on the bottom and you completely cover the creme egg then you’ll be good. 

Tips for perfect frosting 

The quantity of frosting in this recipe is enough for a very generous helping on each cupcake. I used a very large piping nozzle which means you can pipe a lot of frosting onto each cupcake.

If your nozzle is smaller or you just prefer less frosting, I would recommend using 140g butter and 280g icing sugar with one tablespoon or so of milk. These quantities would provide a more ‘normal’ amount of frosting. 

If you are wanting to have the two colours of frosting, I would definitely recommend using gel food colouring. It is different from the liquid colouring you can buy in most supermarkets.

If you do want to use the liquid food colouring, it will still work but you will need to use a lot more of it to get the bright yellow colour. 

To get the two tone swirled frosting, I spooned each colour of frosting into either side of the piping bag. As the colours come out of the piping bag, you won’t necessarily get an even colour distribution right from the start, but I don’t think this matters.

Obviously you don’t need to colour the frosting, you can decorate the cupcakes however you would like.  

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Chocolate Creme Egg Cupcakes

Delicious chocolate cupcake with a gooey Creme Egg hidden inside - these Chocolate Creme Egg Cupcakes are the perfect cupcakes for Easter!   

Course Cupcakes

Cuisine British

Keyword Cupcakes, Chocolate, Creme Egg

Prep Time 45 minutes

Cook Time 10 minutes

Servings 12

Calories 544 kcal

Author Curly

Ingredients

• 4 tbsp water boiled
• 40 g cocoa powder
• ¼ tsp coffee granules
• 175 g margarine
• 3 eggs
• 165 g caster sugar
• 115 g self raising flour
• 1 tsp baking powder
• 12 mini Creme Eggs frozen

For the frosting

• 200 g unsalted butter softened
• 400 g icing sugar
• 1-2 tbsp milk
• Yellow gel colouring
• 6 mini Creme Eggs to decorate

For the cupcakes

Instructions

1. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and add cupcake cases to a cupcake tin and set aside

2. Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste
   
3. Add the margarine and beat until smooth. Add the rest of the ingredients apart from the Creme Eggs and mix until combined
   
4. Fill the cupcake case roughly 1/3 full. Smooth out using a spoon and then place a mini Creme Egg horizontally lying down in each case
   
5. Top with the remaining cake mix and bake for 10-12 minutes until a cocktail stick comes out clean. Allow to cool completely on a wire rack before decorating
   
6. Beat softened butter until completely softened before adding the icing sugar and slowly mixing
7. Gradually add the milk until it becomes smooth and quite thick - you may not need all of the milk
8. Put half of the frosting into a separate bowl and set aside
9. Add some yellow gel food colouring to the remaining frosting in the mixer. Start by adding a little bit as you can always add more
10. When you are happy with the colour, spoon both of the colours into either side of your piping bag fitted with a nozzle. Try to keep the colours separate if possible
11. Pipe the frosting onto the cooled cupcakes and top with half a mini Creme Egg

Recipe Notes

Keep in an airtight container for 2-3 days.

Nutritional information is given as a guide only and my vary.

Nutrition Facts

Chocolate Creme Egg Cupcakes

Amount Per Serving

Calories 544 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 12g75%

Cholesterol 77mg26%

Sodium 158mg7%

Potassium 128mg4%

Carbohydrates 56g19%

Fiber 1g4%

Sugar 47g52%

Protein 3g6%

Vitamin A 998IU20%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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