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Caramel Cadbury Creme Cupcakes
This recipe makes a dense brown sugar cupcake perfect for holding a hidden chocolate creme egg.
I may have found a new favorite Easter treat... and I may be in trouble. Growing up overseas, Toblerone, Cadbury, and Smartees (The chocolate kind) were our go-to candies - still are. Every Easter, I'd devour every creme egg I could get my hands on. Thinking of those childhood Easter's, I couldn't help but try to pop a mini Cadbury egg into a cupcake, another guilty pleasure, and promptly discovered a dangerous dessert.
This recipe makes a dense brown sugar cupcake perfect for holding a hidden chocolate creme egg. We had fun experimenting with whether the cupcake was best with the egg baked in or inserted after bake by coring the center. Ultimately, we found the baked in egg worked best, but along the way, we created a fun game of hunting eggs in cupcakes which makes for a fun party game for guests as twist on your Easter egg hunt. And I have to admit, when I bit inside the first time and saw the cupcake profile, it reminded me of the empty tomb.
Caramel Cadbury Creme Cupcakes
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 1 muffin tin
- 1 medium bowl
- Cupcake liners
- Electric mixer
- Spatula
- Cooling rack
Ingredients
Cake
- 1 1/3 cup brown sugar
- 1 cup sugar
- 1 cup (2 sticks) butter
- 4 eggs
- 3 teaspoons vanilla
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 4 cups flour (I use King Arthur flour)
- 1 cup sour cream
- 24 mini Cadbury Ceme Eggs
Icing (if adding a thick layer of icing, double recipe)
- 4 cups powdered sugar
- 1 1/2 cup (3 sticks) butter
- 2 Tablespoons heavy whipping cream
- 3 teaspoons vanilla
Instructions
- Preheat the oven to 350 degrees F
- Place cup liners in your muffin tin
- In your mixer, beat together the sugars and butter, then add in the vanilla and eggs one at a time with the mixer on low.
- In a separate bowl, whisk togethr the flour, baking soda, baking powder, and salt.
- Add the combined dry ingredients to the mixer and blend on low for ~20 seconds - do not over mix.
- With the mixer on low, add the sour cream to the mixer and combine.
- Spoon the batter into the liners until they are half full, then place a mini egg in the center of each tin. Add batter on top of each egg until the egg is covered and tins are ~3/4 full.
- Bake for ~20-24 minutes.
- Cool cupcakes on a cooling rack. Allow to cool completely before icing.
- For the icing, combine all icing ingredients in a mixer, transfer it to a piping bag with a spatula, and pipe icing unto each cupcake. For an added kick of flavor, top the cupcakes with a drizzle some salted caramlel sauce
I hope these fluffy cupcakes bring some joy to you and yours this Easter. If you’re looking for more holiday ideas, stay tuned, and in the meantime, checkout this post from last year for inspiration or visit the In the Kitchen section of the blog.
Wishing you a warm and joyful season!
XOXO,
