This Cadbury Creme Egg cupcake recipe is everything. I originally tried it out last year for Easter, and the kids went crazy. I posted it on my Instagram and everyone asked why and how I made it.
I couldn’t wait until the Easter season came back around so I could make it again. Fun fact: I don’t like chocolate cake. There’s only one chocolate cake that I’ve ever loved, and even then it took me a while to warm up to eating it.
This cadbury creme egg cupcake recipe is super-simple and the best part is that you fill the cupcakes with a delicious springtime treat. You can’t go wrong with chocolate inside chocolate. Have mercy!
The Cupcake Steps Are Unique
Line you muffin tins with cupcake liners. Then get crazy and add a Ritz cracker to the bottom. I added the cracker to keep the cadbury egg from hitting the bottom and melting. Plus, it’s buttery and salty, so the salty/sweet factor comes into play when you eat them. Yum.
Fill the cracker-lined cups halfway with chocolate batter. The recipe for the chocolate cupcakes is super simple and located at the bottom of this post. If you don’t do homemade, you can make box cake mix. Just add 1/2 a cup of sour cream to the batter and stir until it’s fully incorporated.
Next, place one mini cadbury creme egg in the middle of the batter. I tired to keep them all upright if I could, but that was just for presentation. You can just toss them in there all willy-nilly if you want.
After the eggs are all placed in the cups, cover the eggs with more batter, filling up the cups about two-thirds of the way. Bake at 350 degrees for about 22 to 25 minutes, let cool for 10 in the pans, then let cool completely before adding your favorite frosting.
Once it’s all said and frosted, and you cut one of those babies open, they’ll look like this:
Uh, yum! I think the hidden Ritz cracker really makes this recipe unique, and oddly delicious. I hope you enjoy them!
Cadbury Creme Egg Cupcakes
Makes 24 cupcakes
2 cups all purpose flour
2 cups sugar
2/3 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 cup vegetable oil
1 cup room temperature water
1 teaspoon instant coffee granules
2 large eggs, room temperature
1 teaspoon pure vanilla
24 Ritz crackers
24 mini cadbury eggs, unwrapped
Preheat oven to 350 degrees. In a stand mixer or a large bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add sour cream, vegetable oil and water to the mixture and mix well. Add instant coffee granules, eggs and vanilla and mix together until smooth.
Place liners in your muffin tins, and line each one with a ritz cracker. Fill cups 1/2 of the way with batter. Take 1 mini cadbury egg and place in the middle of the cup. Repeat with each cupcake. Cover the top of each cupcake with more batter, making it about 2/3 filled.
Bake for 22 to 25 minutes and let cool in pan for at least 10 minutes. Remove from pan, and let them cool completely before icing them with your favorite frosting.
Kelly Brown and I were just talking about doing this on FB the other day. However, I need my cupcakes to be gluten-free. I definitely need to try making these!
There has to be a good gluten-free recipe out there that you can substitute. Maybe Jo-Lynne has one? You’d have to omit the ritz cracker, which means the egg might sink to the bottom and melt, but it’ll still be tasty!
Why is the sour cream mixed in ?? What does it do to the cupcake ??
Hi Natalie,
The acidity in the sour cream ensures that the cake stays moist, even when the candy is added to the middle.