Creme Egg cupcakes
Makes: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Mike English
Creme Egg cupcakes
Recipe by Anna Glover
Freezing the Creme Eggs is a clever trick that allows the cakes to cook without melting the hidden egg inside. If you don’t want to put a whole egg in all of them, you can bake half without, so it’s pot luck who gets the prize...
Makes: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
877Kcal
Fat
50gr
Saturates
31gr
Carbs
98gr
Sugars
82gr
Fibre
2gr
Protein
8gr
Salt
1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 200g soft butter
- 100g light soft brown sugar
- 100g caster sugar
- 40g cocoa powder
- 200g self-raising flour
- 100g dark chocolate, chopped
- 3 large eggs
- 1 x 150ml pot soured cream
- 1 tbsp vanilla extract
- 6-12 Creme Eggs, frozen
- 6 mini Creme Eggs, to serve (optional)
For the fudge frosting
- 250g dark chocolate, chopped
- 250g soft butter
- 250g icing sugar, sifted
- 2½ tsp vanilla extract
Step by step
Get ahead
Freeze the Creme Eggs at least 3 hours before baking. Make the cupcakes the day before.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line your deepest muffin tin with paper cases. Double up the cases if they are quite thin.
- Beat the butter and sugars in a stand mixer or with an electric whisk until lighter in colour and fluffy, about 5 minutes.
- Sift the cocoa and flour into another bowl. Melt the chocolate over a pan of barely simmering water, or in short bursts in the microwave. Leave to cool for a few minutes.
- Add the eggs to the butter and sugar mixture, adding a spoonful of flour after each one to stop the batter splitting.
- Fold in the remaining flour on a very low speed or with a spatula to make sure you don’t overmix, then fold in the melted chocolate, soured cream and vanilla extract.
- Add a spoonful of the batter to the bottom of each of the paper cases then place a frozen, unwrapped Creme Egg on its side into the middle of each (or just half the cakes, if you like). Spoon over more batter and smooth with a small spatula or spoon. Make sure you don’t overfill the cases, but that the Creme Eggs are completely covered. Fill the remaining cases if you’re making plain cakes, too.
- Bake for 20-25 minutes until the sides are set (there will still be a little wobble in the middle) then gently transfer them to a rack and leave to cool. They may have a few cracks and craggy edges but you can hide these with the frosting.
-
Make the frosting by melting the dark chocolate as before, then leaving to cool slightly. Whisk the butter and icing sugar together with an electric whisk then drizzle in the cooled chocolate and the vanilla, whisking until fluffy. Spread over the cakes or pipe on with a star nozzle to get a generous layer of fudgy frosting. Top with a halved mini Creme Egg if you like.
More Easter ideas:
Easter traybake
Easter bunny biscuits
