Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 teaspoon vinegar)
- ½ cup hot water
- 12 mini Cadbury Creme Eggs, unwrapped and frozen
For the Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
For Garnish:
- 4 regular-sized Cadbury Eggs, chopped (for topping)
- Chocolate drizzle (melted chocolate or chocolate syrup)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth. Add the buttermilk and mix until combined. Gradually add the dry ingredients and mix until no lumps remain. Stir in the hot water until the batter is smooth.
Spoon 1 tablespoon of batter into each cupcake liner. Place a frozen Cadbury Egg in the center of each, then cover with more batter until the liners are ¾ full.
Bake for 18-20 minutes or until a toothpick inserted into the cake (not the center with the egg) comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Beat the butter with an electric mixer until creamy. Add powdered sugar, cocoa powder, vanilla, and heavy cream. Beat for 2-3 minutes until fluffy.
Pipe or spread frosting onto each cooled cupcake. Top with chopped Cadbury Egg pieces and drizzle with melted chocolate.
Serve immediately or store in an airtight container for up to 3 days. Enjoy the gooey Cadbury center!
- Prep Time: 15 minutes
- Cooling & Decorating: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Sugar: 32g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g