Cadbury Egg Cupcakes

Cadbury Egg Cupcakes are easy and fun for Easter. They will make the perfect dessert for your Easter egg hunt. You can use the original Cadbury Eggs or the Caramel Eggs, both are yummy!

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Ingredients Needed For Cadbury Egg Cupcakes:

Cupcakes:

• 1 15.25 ounce chocolate fudge mix plus water, oil and eggs per box directions 
• 1 3.4 ounce box instant chocolate pudding
• 24 mini Cadbury Creme Eggs or Cadbury Caramel Eggs-I use 12 of each
• 24 cupcake liners
• Easter sprinkles 

Chocolate Buttercream Frosting:

• 1 cup butter
• 3 cups powdered sugar
• 1/2 cup cocoa powder 
• 2 tsp vanilla
• 1-2 tsp heavy whipping cream or milk

Instructions For Cadbury Egg Cupcakes:

Cupcakes:

1. Unwrap Cadbury Eggs, set aside.
2. Mix cake mix, water, oil, eggs and chocolate pudding powder together in a mixing bowl with an electric mixer-according to the package instructions. 
3. Place 24 cupcake wrappers into cupcake pans and fill each wrapper 2/3 full.
4. Press one Cadbury Egg into the cupcake batter.
5. Bake cupcakes at 350° for 14 minutes. (or as your cake mix instructs)
6. Allow cupcakes time to cool before frosting or piping frosting onto the cupcakes.

Chocolate Buttercream Frosting:

1. Place butter on the kitchen counter 20-30 minutes before making the frosting. You can cut the butter into pieces, to speed up the time. The butter needs to be firm but will indent if pressed with finger. 
2. In a mixing bowl with an electric mixer, blend semi-softened butter until smooth and fluffy-the color will lighten. 
3. Add powdered sugar, cocoa powder, vanilla and 1 tablespoon heavy whipping cream or milk. Mix on low until incorporated and then mix on medium for three minutes. Scrape the sides of the bowl down a few times during the mixing.
4. Add another tablespoon of cream, if needed. 
5. Pipe onto 12 cupcakes or spread onto all 24. NOTE: You will need to double this if piping all 24.
6. Put sprinkles on each cupcake as you frost them and enjoy!

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Print

Cadbury Egg Cupcakes

An easy and yummy dessert recipe for Easter celebrations.

Course Dessert

Cuisine American

Keyword Buttercream Frosting, Cadbury Creme Eggs, chocolate, Easter Cupcakes

Prep Time 20 minutes

Cook Time 14 minutes

Total Time 34 minutes

Servings 24

Author Sweeter With Sugar

Ingredients

Cupcakes:

• 1 15.25 ounce chocolate fudge mix plus water, oil and eggs per box directions
• 1 3.4 ounce box instant chocolate pudding
• 24 mini Cadbury Creme Eggs or Cadbury Caramel Eggs I use 12 of each
• 24 cupcake liners
• Easter sprinkles

Chocolate Buttercream Frosting:

• 1 cup butter
• 3 cups powdered sugar
• 1/2 cup cocoa powder
• 2 tsp vanilla
• 1-2 tsp heavy whipping cream or milk

Instructions

Cupcakes:

1. Unwrap Cadbury Eggs, set aside.

2. Mix cake mix, water, oil, eggs and chocolate pudding powder together in a mixing bowl with an electric mixer-according to the package instructions.

3. Place 24 cupcake wrappers into cupcake pans and fill each wrapper 2/3 full.

4. Press one Cadbury Egg into the cupcake batter.

5. Bake cupcakes at 350° for 14 minutes. (or as your cake mix instructs)

6. Allow cupcakes time to cool before frosting or piping frosting onto the cupcakes.

Chocolate Buttercream Frosting:

1. Place butter on the kitchen counter 20-30 minutes before making the frosting. You can cut the butter into pieces, to speed up the time. The butter needs to be firm but will indent if pressed with finger.

2. In a mixing bowl, with an electric mixer, blend semi-softened butter until smooth and fluffy-the color will lighten.

3. Add powdered sugar, cocoa powder, vanilla and 1 tablespoon heavy whipping cream or milk. Mix on low until incorporated and then mix on medium for three minutes. Scrape the sides of the bowl down a few times during the mixing.

4. Add another tablespoon of cream, if needed.

5. Pipe onto 12 cupcakes or spread onto all 24. NOTE: You will need to double this if piping all 24.

6. Put sprinkles on each cupcake as you frost it and enjoy!

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