Cadbury Egg Easter cupcakes with a rich chocolate cupcake base filled with Cadbury eggs, creamy caramel frosting and a chocolate Easter egg candy on top.

Close up of Cadbury Easter cupcakes.

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Cadbury Creme Egg Cupcakes

Cadbury egg Easter cupcakes are a fun twist on my chocolate cupcakes and perfect for celebrating Easter. They are a chocolate dessert lover’s dream and taste incredible. Plus, that caramel buttercream on top is to die for!

Cadbury cupcakes are perfect for your Easter dinner menu. My kids said these are their favorite chocolate cupcake from cake mix yet, and I agree! You can’t go wrong with chocolate and caramel Cadbury eggs!

How to Make Cadbury Egg Easter Cupcakes

There is so much goodness packed into these Easter cupcakes stuffed with a Cadbury Egg!

Collage showing how to make Easter cupcakes.

Scroll down for the printable recipe and video tutorial.

  • Mix batter. Stir together cake mix, chocolate pudding and chocolate chips in a large bowl. Mix in eggs, oil and water. Then add sour cream and stir. Scoop the caramel out of the large Cadbury eggs and set aside in small bowl. Chop up the chocolate from the eggs and stir into the batter.
  • Fill. Pour batter into cupcake liners, about 3/4 full. Place a mini Cadbury egg in the center of each cupcake.
  • Bake. Bake at 325°F for 20-23 minutes, until they spring back when touched or a toothpick comes out clean. Remove from oven and let cool completely on cooling rack.

Caramel Buttercream Frosting

To make the caramel frosting, melt the reserved caramel from the eggs in a microwave safe bowl. Then whip the butter in a large mixing bowl.

Next slowly add 2 cups powdered sugar and mix. Mix in vanilla, milk or cream, melted caramel and 1 more cup of powdered sugar. Stir in last cup of powdered sugar and mix until combined.

To reach desired consistency add more or less milk/cream. Then pipe the frosting on top of the each of the cupcakes.

Chocolate cupcake with caramel frosting.

Baking Tips

  • Don’t overfill. Fill the cupcake liners about 2/3 of the way full (don’t fill them to the top or else they will overflow and have mushroom tops).
  • Avoid sinking. Instead of folding the chocolate chips into the batter at the end, try mixing in the chocolate chips with the cake mix and pudding mix. The flour from the cake mix ensures they don’t sink to the bottom.
  • Frosting. The texture of the frosting should be thick and creamy. It needs to be firm in order to hold a point when you pipe it on. You could also use this caramel cream cheese frosting!
  • Decorations. I like to add an additional mini Cadbury egg on top to make the cupcakes extra festive. Alternatively, frost with a spatula, add toasted coconut and place colored candy eggs on top instead.
Frosted Easter cupcakes with Cadbury egg on top.

Need more Easter dessert recipes? Try this carrot cake cookie recipe, bunny bait Easter chex mix or coconut macaroons, too!

More Easter Dessert Recipes

Cadbury Cupcakes Recipe with Caramel Frosting - a rich chocolate cake filled with Cadbury eggs and topped with a creamy and delicious caramel frosting. These are amazing!

Cadbury Egg Easter Cupcakes

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24
Cadbury Egg Easter cupcakes with a rich chocolate cupcake base filled with Cadbury eggs, creamy caramel frosting and a chocolate Easter egg candy on top.
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Video

Ingredients 

Cupcakes:

  • 15 ounce box devil’s food cake mix
  • 3.4 ounce box chocolate pudding mix , dry
  • ½ cup chocolate chips
  • 4 eggs
  • ¾ cup canola oil
  • ¾ cup hot water
  • 1 cup sour cream
  • 24 mini Cadbury caramel eggs
  • 4 large Cadbury caramel eggs

Caramel Buttercream Frosting:

  • 2 sticks salted butter , softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 to 5 teaspoons cream , or milk
  • 3 Tablespoons caramel , from large Cadbury eggs

Instructions

Cupcakes:

  • Preheat the oven to 325°F.
  • In a large bowl, combine the cake mix, chocolate pudding and 1/2 cup chocolate chips. Stir until combined. Next mix in 4 eggs, 3/4 cup canola oil and 3/4 hot water. Finally mix in 1 cup sour cream.
  • Then scoop the caramel out of the large Cadbury eggs and set aside. Chop up the chocolate from the eggs and stir into the batter.
  • Pour batter into the cupcake liners (about 3/4 the way full). Then place a mini Cadbury egg in the center of the cupcake.
  • Bake for 20-23 minutes or until they spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.
  • Remove from oven and allow cupcakes to cool on a cooling rack.

Caramel Frosting:

  • Melt the reserved caramel in a microwave safe bowl.
  • Whip butter in a large mixing bowl. Next slowly add in 2 cups powdered sugar and mix. Then add vanilla, milk/cream, melted caramel and 1 more cup of powdered sugar. Add last cup of powdered sugar and mix until combined. Add more or less milk/cream to reach desired consistency.
  • Pipe frosting on cooled cupcakes, then top with mini Cadbury egg if desired. 

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 359kcal, Carbohydrates: 41g, Protein: 2g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 53mg, Sodium: 298mg, Potassium: 99mg, Sugar: 33g, Vitamin A: 345IU, Vitamin C: 0.1mg, Calcium: 52mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Enjoy!