Creme Egg Cupcakes

It’s almost Easter. And you know what that means? It means Creme Eggs have been on sale since Christmas and you’ve been residing the urge to gorge – inexplicably wracked with guilt for feating on the moreish eggs before at least Good Friday. Like opening a present before Christmas.


Instead, you opt for Mini Eggs – sold all year round and less betrayal on the Holiday of Chocolate. Mini Eggs are a good shout. My preferred option, infact. That was until I took a bite of one of these cupcakes. There are so many recipes, all pretty similar in they’re make-up but now I’ve made my own and tasted them, I can see why.

The egg in the middle goes all fudgey with that ever familiar taste. And that’s the killer: it’s all so familiar, yet completely different.

Give them a go, all the details you know sit below.


Yields: 12 cupcakes.

280g plain flour
150g soft light brown sugar
150g golden caster sugar
170g butter, softened and unsalted
3 eggs
250ml buttermilk
3 tsp baking powder
4 tsp cocoa powder
2 tsp vanilla bean paste
1 tsp salt

2 egg whites
175g sugar
200g cubed, softened and unsalted butter
vanilla extract

100g white chocolate
80ml double cream
20g butter
20g brown sugar
yellow food colouring

12 x large creme eggs
12-24 mini creme eggs, halved.

Pre-heat the oven to 170 degrees and line a 12-hole cupcake tin with cases.

Put the white chocolate, cream, sugar and butter in a microwave safe bowl and microwave it for 30 seconds at a time, mixing in between each increment. When all the chocolate has melted and the sauce is glossy and smooth, add some yellow food colouring paste/gel until it’s the right colour. Leave to cool.


Beat the butter and sugar in a stand mixer until pale and fluffy. Add the eggs one by one with the mixer still beating slowly. Sieve the flour, baking powder, cocoa powder and salt into a bowl and add a third into the stand mixer. Mix until just combined and add a half the buttercream. Repeat the steps, so you’re ending with the flour mixture.

Once the batter is fully combined, using a ice-cream scoop or just spoons, fill the cupcake cases just shy of half full. Gently place a (unwrapped) large creme egg in the middle, so it’s standing up, rather than laying on it’s side.

Bake for 22 minutes or until a skewer comes out clean. Leave to cool.


For the swiss meringue frosting, beat together the sugar and egg whites until fully combined. Place over a pan of boiling water and beat on high for four minutes. To make sure it’s done, rub some of the mixture between your thumb and finger and if you can’t feel any of the sugar granules, it done! Remove from the heat and beat on high continuously. While this is beating, a bit at a time add the butter. Wait for the previous bit of butter top be incorporated before adding the next. Be patient. Right about the time you add the last piece of butter, it should all come together and resemble Swiss meringue buttercream. Add the vanilla extract. Decant into a piping bag fit with a 1M star tip.

Pipe a low swirl on each of the cupcakes. Start in the middle and move to the edge of the cake, piping around the circumference. Continue piping, repeating the motion on top of what you’d just piped. Spoon or squeeze some drizzle on top of the icing, spooning some over the edge for added decoration and then top with the creme egg halves.