Cadbury Creme Egg Cupcakes (with marshmallow Peeps, too!)

cutie Peeps cupcakes filled with a Cadbury Creme Egg

this is for you Mini Egg/Easter candy corn lovers!

Soft Cadbury Creme egg center!

This Easter weekend, whip up a batch of these slightly trashy yet 100% delicious Cadbury Creme Egg cupcakes. You can top them with those ultra-cute Peeps marshmallow candies, or with Mini Eggs and Easter candy corn.

These cupcakes are super simple to make. All you have to do beforehand is freeze your Cadbury Creme eggs for a few hours or overnight. (Keep them in their foil wrapper–it peels away easily.) Then, fill your cupcake tins two-thirds of the way with your favorite chocolate cake recipe. (Don’t have one? I’ve included mine below.) Then, drop in a frozen Cadbury Creme egg and bake them as directed. You can frost them with whatever you like–I just used whipped cream, since the cupcakes are plenty sweet on their own, and I wanted a white canvas to show off all those pretty, festive Easter colors.

Cadbury Creme Egg Cupcakes with Marshmallow Peeps

makes 18 cupcakes

For the cupcakes:

18 Cadbury Creme eggs, frozen

3 ounces good-quality bittersweet chocolate, such as Valrhona 70 percent, finely chopped

1 cup strong, hot brewed coffee

2 large eggs

2/3 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla

2 cups sugar

2 cups all-purpose flour

1 cup good-quality unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon kosher salt

To decorate: whipped cream, and your favorite Easter candies!

Preheat the oven to 350 degrees F. In a small bowl, mix together the chocolate and the hot coffee until the chocolate dissolves. Set aside until the coffee mixture cools.

In a separate large bowl, with an electric mixer on medium speed, beat the eggs for 2-3 minutes, until pale in color and almost doubled in volume. Add the vegetable oil, buttermilk, and vanilla, and beat until combined. Add the coffee and chocolate mixture, and again beat until combined.

Add the sugar, flour, cocoa powder, baking powder, and salt, and mix just until the batter comes together and no white streaks of flour are visible. Take care not to overmix, as this will make your cupcakes tough.

Divide the batter into lined cupcake tins, filling them three quarters full. Place a frozen Cadbury Creme egg in the center of each cupcake. Bake for 20 to 25 minutes, until the tops of the cupcakes spring back when lightly pressed (or a toothpick inserted in the center of one of the cupcakes comes out clean).

Let the cupcakes cool on a wire rack before frosting with whipped cream and decorating with your favorite Easter candies!

Posted: April 2nd, 2010 under Uncategorized.

Comments

Comment from Valentina
Time April 2, 2010 at 3:31 PM

So cute! I’ll save this recipe for sure.

Comment from Alex Lincoln
Time April 2, 2010 at 8:08 PM

Holy crap! Those make my pancreas hurt. Seriously. That would would put me into diabetic shock. . .I’d eat one anyway.

Comment from lorna
Time April 2, 2010 at 11:35 PM

Yes, they are very sweet! The cupcake itself is not too sweet, and neither is the frosting…but the Creme eggs and the Easter candies make this cupcake over-the-top!

Comment from Tiffany
Time April 3, 2010 at 6:57 AM

I assume this uses the mini Cadbury Creme Eggs and not the full, egg-sized whoppers? (:

Comment from Memoria
Time April 3, 2010 at 5:47 PM

Oh, I saw some similar cupcakes on Peabody’s site. I like that you put the Cadbury’s in the middle. They look perfect!

Comment from Britt
Time April 3, 2010 at 7:11 PM

If only you’d found a way to work in a chocolate bunny….

Comment from lorna
Time April 3, 2010 at 7:15 PM

Hi Tiffany, no I used the full-size eggs! The large egg-shaped ones. I didn’t think they’d fit in the muffin tin but they did! You can use the minis too.

Thanks for all the comments, everyone!