This post may contain affiliate links. Please read my disclosure.
Besides Peeps, Cadbury Eggs are one of my guilty pleasures this time of year. Thank goodness, the season is fairly short because I could go into a sugar coma with these little babies! Aren’t the mini Cadbury Eggs just adorable! They are much more manageable in terms of sugar intake. LOL! Of course making Cadbury Egg Cupcakes is filled with even more suger…but I really don’t care because they are so darn delicious!
I know you are probably thinking what a boring chocolate cupcake with a little chocolate egg thrown on top….but what you can’t see is the treasure waiting for you in the middle! That’s right!!!! There is a mini Cadbury egg baked into the middle of each of these cupcakes! I KNOW! And yes they were goooood!
I did use a natural dye for the yellow and left the eggs out of a few cupcakes and off the tops of the those. Can’t have cupcakes and not let my little girl have one too. She didn’t even care about the candy that adorned ours…she was excited that mommy made cupcakes for no reason at all!
- Freeze 24 of the Cadbury Eggs, this keeps them from completely disintegrating while baking.
- Prepare 24 regular sized muffin tins pans with liners and a light mist of non-stick cooking spray. Preheat oven and prepare cake mix according to directions. Fill muffin tins about 2/3 of the way full with batter. Drop one frozen Cadbury Egg into each muffin tin and make sure it is completely covered with batter. Bake muffins according to directions.
- Use food dye or natural coloring to dye about 1/3 of the frosting a yellow/orange color. Using a decorator tube with a circle opening, pipe a large O on the cupcake with white frosting, leaving the center open. Fill in the opening with yellow/orange frosting. Top each cupcake with a Cadbury Egg.
Don't have any cupcake decorating tools? Use a zip top food storage bag with one corner snipped off to allow the frosting to be piped onto the cupcakes.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 325 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 9mg Sodium: 127mg Carbohydrates: 51g Fiber: 1g Sugar: 42g Protein: 3g
FREE Resurrection Cookie eBook
Add your information to subscribe to the weekly newsletter filled with delicious, seasonal recipes and you'll get the Resurrection Cookie eBook delivered to your inbox.