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Cadbury Cupcakes

Cadbury Cupcakes: Rich chocolate cupcakes with creamy buttercream frosting decorated to look like a Cadbury Egg. The easiest and yummiest Easter Cupcake around!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 Cupcakes
Author Krystle
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  • <b> For the Cadbury Cupcakes </b>
  • 24 Mini Cadbury Creme Eggs (12 Frozen)
  • 1/2 Cup Unsweetened Cocoa Powder
  • 3/4 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 2 Eggs
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar Packed
  • 1/3 Cup Canola Oil
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Buttermilk
  • <b> For the Buttercream Frosting </b>
  • 1 Cup Butter Softened
  • 4 Cups Powdered Sugar
  • 3-4 Tablespoons Whole Milk
  • 2 Teaspoon Vanilla Extract
  • Pinch of Salt To Taste
  • Yellow Food Coloring If Desired


  • <b> For the Chocolate Cadbury Cupcakes </b>
  • Preheat the oven to 350°F. Line a cupcake tin with paper liners.
  • In a large bowl, combine oil, brown sugar, white sugar, eggs, and vanilla.
  • Pour in buttermilk.
  • Stir in cocoa powder, baking soda, baking powder, and salt. Add in flour a little a time until just combined. Do not over mix.
  • Fill cupcake liners ~2/3 of the way full. Press a frozen Cadbury egg into the middle of each cupcake. Use a knife to cover the hole you made.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely.
  • <br> For the Buttercream Frosting </b>
  • Cream butter until light and fluffy. Stir in vanilla and salt.
  • Gradually add powdered sugar a little at a time. Add milk as needed until you reach your desired consistency.
  • Dye ~1 Cup of the buttercream frosting yellow.
  • Spread or pipe white frosting. Top with yellow frosting. Top with a mini Cadbury Egg.
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