Cadbury Caramel Eggs Cupcakes Recipe

Easter wouldn't be Easter without those delightful Cadbury Creme Eggs! But did you know that there's another type of Cadbury Egg, filled with delicious caramel rather than the sugared yellow and white yolk center? As much as I adore the original Cadbury Eggs, the Cadbury Caramel Eggs are the ones I always steal from my daughter's Easter basket!

This year I thought I would get a head start on the holiday and bake up some new treats made with the most iconic Easter candy. The first recipe — Cadbury Caramel Eggs Cupcakes — is so decadent that you'll have a hard time sharing. This homemade chocolate cupcake has a surprise caramel center (just like the candy) with an additional Cadbury Caramel Egg crushed and drizzled on top. You'll just have try these for yourself to experience the chocolatey-caramel goodness!

Cadbury Caramel Eggs Cupcakes Recipe

Ingredients (makes approx. 20 cupcakes)

Cupcake Batter:

• 1 ½ Cups All-purpose Flour
• 1 Cup Granulated Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• ½ Cup Cocoa Powder
• 1 Cup Milk (or substitute coffee to bring out chocolate flavor)
• ½ Cup Vegetable or Canola Oil
• 1 Teaspoon Vinegar
• 1 Teaspoon Vanilla Extract
• 1 Egg (beaten)
• 10 Caramel Cadbury Eggs (Cupcake toppings)
• 20 Kraft Caramels (Cupcake center)

Frosting:

• 2 -¾ Powdered Sugar
• 6 Tablespoons Cocoa Powder
• 6 Tablespoons Unsalted Butter
• ⅓ Cup Un-whipped Whipping Cream
• 1 Teaspoon Vanilla Extract
• 1 Cup Cool Whip (Optional)

 Directions

1. Preheat the oven to 350. Line the muffin tin with cupcake liners or grease really well!
2. In a large mixing bowl, mix the flour, sugar, baking soda, salt, cocoa powder together. Set aside.
3. In a small mixing bowl, whisk the milk, oil, vinegar, vanilla extract and egg until smooth.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fill the muffin tins to the halfway mark.
6. Bake for 15-17 minutes (depends on your oven) until a toothpick comes out clean when inserted into the middle.
7. Let the cupcakes sit for 5 minutes to set.
8. While the cupcakes are baking, prepare your frosting.
9. In a medium bowl, sift together the powdered sugar and cocoa. Set aside.
10. In a large bowl or mixer, cream the butter until smooth. Slowly add in the sugar mixture. Once combined, add in the whipping cream followed by the vanilla. Combine until light and fluffy! Optional- add in the Cool Whip to make it ultra fluffy.
11. Once the cupcakes have cooled for 5 minutes, core out the inside using the Wilton Corer Tool or a small knife or spoon.
12. Cut the Kraft Caramels into 8 long rows and insert as many as you can into the hollowed out cupcake center. Repeat until all the cupcakes are stuffed with caramel.
13. Place back in the oven and back for 2-3 minutes or until the caramel is soft.
14. Let the cupcakes cool completely before you add frosting.
15. Once frosted, break open the Cadbury Caramel eggs and drizzle the caramel over the top. Crush the remaining chocolate shell and sprinkle over the top. Enjoy!

Print

Cadbury Caramel Eggs Cupcakes Recipe

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

A decadent chocolate caramel cupcake made with Cadbury Caramel Eggs.

Course: Dessert

Servings: 20

Author: Stefanie Fauquet

Ingredients

Cupcake Batter:

• 1 ½ Cups All-purpose Flour
• 1 Cup Granulated Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• ½ Cup Cocoa Powder
• 1 Cup Milk or substitute coffee to bring out chocolate flavor
• ½ Cup Vegetable or Canola Oil
• 1 Teaspoon Vinegar
• 1 Teaspoon Vanilla Extract
• 1 Egg beaten
• 10 Caramel Cadbury Eggs Cupcake topping
• 20 Kraft Caramels Cupcake centet

Frosting:

• 2 ¾ Powdered Sugar
• 6 Tablespoons Cocoa Powder
• 6 Tablespoons Unsalted Butter
• ⅓ Cup Whipping Cream or Milk
• 1 Teaspoon Vanilla Extract
• 1 Cup Cool Whip Optional

Instructions

1. Preheat the oven to 350. Line the muffin tin with cupcake liners or grease really well!
2. In a large mixing bowl, mix the flour, sugar, baking soda, salt, cocoa powder together. Set aside.
3. In a small mixing bowl, whisk the milk, oil, vinegar, vanilla extract and egg until smooth.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fill the muffin tins to the halfway mark.
6. Bake for 15-17 minutes (depends on your oven) until a toothpick comes out clean when inserted into the middle.
7. Let the cupcakes sit for 5 minutes to set.
8. While the cupcakes are baking, prepare your frosting.
9. In a medium bowl, sift together the powdered sugar and cocoa. Set aside.
10. In a large bowl or mixer, cream the butter until smooth. Slowly add in the sugar mixture. Once combined, add in the whipping cream followed by the vanilla. Combine until light and fluffy!
11. Optional- add in the Cool Whip to make it ultra fluffy.
12. Once the cupcakes have cooled for 5 minutes, core out the inside using the Wilton Corer Tool or a small knife or spoon.
13. Cut the Kraft Caramels into 8 long rows and insert as many as you can into the hollowed out cupcake center. Repeat until all the cupcakes are stuffed with caramel.
14. Place back in the oven and bake for 2-3 minutes or until the caramel is soft.
15. Let the cupcakes cool completely before you add frosting.
16. Once frosted, break open the Cadbury Caramel eggs and drizzle the caramel over the top. Crush the remaining chocolate shell and sprinkle over the top. Enjoy!