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Cadbury Creme Muffins

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 16
Author: Lauren


  • 21/2 cups of self raising flour
  • 1/3 cup of cocoa powder
  • 1/2 teaspoon of bicarbonate of soda
  • 2/3 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 1/4 full. Place one of the mini cadbury creme easter eggs in the centre and cover with cake mixture until the paper case is 2/3 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.