cadbury egg cupcakes


Well, Easter was definitely yesterday. I just could not get my “stuff” together to post these in time. Better late than never though, right? Particularly when Cadbury Eggs are involved. Hershey also makes caramel and chocolate versions of the Cadbury Egg, you can use whatever kind tickles your fancy. I went with the classic, even though I have to admit I prefer the caramel. Why? I’m asking myself that same question right about now. The classic Cadbury Egg is…classic. So I figured I wouldn’t stray from tradition. Also, I’m less inclined to eat all the cupcakes myself.

Side note: When I say Cadbury Egg cupcakes, I don’t just mean I threw a mini Cadbury Egg on top. There are Cadbury Eggs inside. The cupcakes are stuffed, if you will, with Cadbury Eggs. I don’t mess around.

cadbury egg cupcakes
makes 12
useful gadgets: stand mixer, piping bag

for the cupcakes:
adapted from Ina Garten’s Barefoot Contessa at Home
1 cup flour
1 cup sugar
⅓ cup cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup buttermilk
¼ cup vegetable oil
1 egg
½ tsp vanilla
½ cup brewed hot coffee
12 Cadbury Eggs

for the frosting:
4 sticks butter (2 cups), softened
5 cups confectioners’ sugar
2 tsp vanilla
1 tsp salt

for the garnish:
12 mini Cadbury Eggs

Preheat the oven to 350° and place a rack in the upper half of the oven. Line a muffin pan with cupcake liners, keeping in mind that lighter liners won’t look quite as good with a chocolate cupcake.

To make the cupcakes, combine the flour, sugar, cocoa, baking soda, baking powder and salt into a medium-sized bowl and set it aside. In a stand mixer, beat the buttermilk, oil, egg and vanilla on low-speed for a minute or two. Add in the brewed hot coffee and slowly add the dry ingredients into the bowl. Scape with a spatula to make sure the batter is all one consistency.

Using a cookie scoop or a teaspoon, cover the bottom of each cupcake with a thin layer of batter. Unwrap the 12 Cadbury eggs and lay them horizontally in each cupcake slot.


Spoon the batter so it just covers the egg, practically to the top of the liner. Repeat this for each cupcake. When each Cadbury Egg has been covered with the batter, bake them for 20 minutes.


Let the cupcakes cook on a wire rack. To make the frosting, combine the butter, vanilla and salt. Cup by cup, whisk in the confectioners’ sugar until the frosting reaches a smooth, but somewhat harder consistency. Using a piping bag, pipe the frosting in a circular fashion on to the top of each cupcake. Place one of the mini Cadbury Eggs on top of each cupcake, pressing them in a bit so they don’t fall off. And tada! Cadbury Egg cupcakes.


whisk away!

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