Creme Egg Cupcake Recipe

Good afternoon everyone! Hope everyone is keeping ok, or as ok as we can be. I thought it had been a really long time since I’ve put a recipe on here, so seeing as its Easter next weekend, I thought it was quite fitting to do an Easter inspired recipe. These do seem like a lot of faff admittedly but I promise you its worth it, and you’ll pick up some new skills on the way, and will probably start putting all sorts of chocolates in the middle of your cupcakes. I would say the icing is the trickiest bit but if you don’t want to do 3 different colours, you can always just pick one, and you don’t even have to make your own, you can buy a shop bought one, but trust me there’s nothing quite like your own. I also went for a chocolate sponge because who can’t get enough chocolate? However you can always leave out the cocoa powder and have a plain vanilla sponge, which is just as tasty.

Having a creme egg in the centre of the cupcake, really does take them to next level and I really hope you love them as much as I do!


  1. 50g butter
  2. 180g caster sugar
  3. 160g plain flour
  4. 2 teaspoons baking powder
  5. 160ml milk
  6. 1 egg
  7. 1 teaspoon vanilla extract
  8. 60g cocoa powder
  9. 12 mini creme eggs

For the icing

  1. 500g icing sugar
  2. 250g butter
  3. 1 teaspoon vanilla extract
  4. Orange, purple food colouring (yes purple really, not a typo haha, preferably sugarflair violet)
  5. 25g of milk chocolate
  6. 12 mini creme eggs


  1. Preheat the over to 180C/GM4 and the line the cupcake tray with cases.
  2. Cream in together the butter and sugar until light and fluffy.
  3. Crack in the egg and add the vanilla extract and mix to a smooth consistency.
  4. Fold in the flour, baking powder, cocoa powder and slowly add the milk.
  5. Spoon the mixture into the 12 cases and then stick a mini creme egg into the centre of each of the cupcake mixture. (don’t forget to take the foil off!)
  6. Bake for 20minutes, and then leave to cool, or else the icing will melt if the cakes are still warm.

To Decorate

  1. Mix together the icing sugar, butter and vanilla extract, to form a smooth icing. Divide equally into 3 bowls.
  2. Orange – Put in a tiny bit of orange food colouring to create the shade that you desire, start with the smallest bit and then just add little bits at the time, it really doesn’t take that much.
  3. White – This is the difficult bit, I really need to emphasise that really really start of small here, we don’t want purple icing, it doesn’t take a lot for it to turn white, however if it does turn purple, I think it would look quite cool, as the creme egg wrappers are purple.
  4. Chocolate – Melt the 25g of chocolate in the microwave, 30 second bursts at a time, mix it into a bowl of icing.
  5. Here is the tricky bit and I really wish I took pictures now, its going to sound more complicated than it is. You can either cut a piping bag in half or use clingfilm. Put your icing into 3 separate piping bags. Onto the clingfilm/other piping bag, pipe a row of your first choosing colour vertically. Then pipe your next colour vertically next to it and then repeat with the last colour.
  6. Roll your clingfilm/piping bag up and put it into another piping bag with your chosen nozzle, and hopefully, fingers crossed, it should come out 3 toned.
  7. Once finished piping, decorate with a mini creme egg on each cupcake.
  8. Admire your work and enjoy!

A x


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