obsession journey with all things Easter and chocolate, today I’m sharing with you my recipe for Cadbury Creme Muffins. Now I’m going to come out and say that I’m not really a big fan of the good old Cadbury Creme Egg, there is something about the whole idea of eating an ‘egg’ that just puts me off – which is probably a good thing as it stops me from eating one less kind of chocolate.
My husband however LOVES these strange little creations and cannot resist buying one (or two) whenever we go to the supermarket, so he was more than a little excited when a batch of these Cadbury Creme Muffins appeared in the cake tin.
If you are like me and not a big fan, you could always substitute the creme eggs for caramel or even mini mars bar easter eggs – yum!
Cadbury Creme Muffins
- 21/2 cups of self raising flour
- ⅓ cup of cocoa powder
- ½ teaspoon of bicarbonate of soda
- ⅔ cup of caster sugar
- 11/2 cups of buttermilk
- 1 teaspoon of vanilla essence
- 2 eggs
- 150 g of melted butter – cooled.
- 32 mini cadbury creme easter eggs
- Preheat your oven to 180 degrees (fan forced) and line 18 cupcake holes (11/2 trays) with paper cases - I used Easter themed ones.
- Place the butter into a microwave safe bowl and cook for 30 seconds or until melted. Set it aside to cool slightly.
- Sift the flour, cocoa powder and bicarbonate of soda into a bowl and add the sugar. Stir all of the ingredients together before making a well in the centre.
- In a small jug, combine the buttermilk, eggs and vanilla essence before pouring them into the sifted dry ingredient well.
- Add the cooled melted butter and gently fold all of the ingredients together until they have just combined – the mixture should still be a little lumpy.
- Spoon the cupcake mixture into the paper cases, filling each one until they are approximately ¼ full. Place one of the mini cadbury creme easter eggs in the centre and cover with cake mixture until the paper case is ⅔ full.
- Place the cupcakes into the oven and bake for 18 – 20 minutes or until they are cooked through when tested.
- Let the cupcakes cool in the baking tray for five minutes before carefully moving them to a wire rack to cool completely.
- You can use any type of icing you like to cover your cupcakes, to save some time, I used a store bought vanilla frosting to cover mine.
- Once the cupcakes have cooled, cover them with approximately 1 tablespoon of icing.
- Place one mini cadbury creme easter egg on top of the frosted cupcake and repeat until all the cupcakes have been iced and decorated.
There is no doubt these look impressive, especially when you spy the gooey chocolate egg in the middle. They would also make a great treat for your easter celebrations or even a gift for friends and family.
Do you like Cadbury Creme Easter Eggs?