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Cadbury Mini Egg Cupcakes

These Cadbury Mini Egg Cupcakes are soft vanilla cupcakes with bits of candy eggs, a chocolate ganache filling, vanilla buttercream frosting, and a Cadbury egg topping. 
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: dessert
Keyword: Cadbury Mini Egg Cupcakes
Servings: 18 cupcakes



  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk
  • 1/2 cup sour cream
  • 1/3 cup Cadburry mini eggs chopped

Chocolate Ganache

  • 1/2 cup dark chocolate chips
  • 1/3 cup heavy whipping cream


  • 1/2 cup unsalted butter softened
  • 1/2 cup shortening
  • pinch salt
  • 3 cups powdered sugar
  • 3 tbsp heavy whipping cream or milk
  • ~3tbsp Cadburry mini eggs chopped



  • Preheat oven to 350 degrees. Line cupcake pans with liners.
  • In base of a stand mixer, use paddle attachment to beat sugar and butter together until lightened and fluffy, about two minutes. Then, beat in vanilla.
  • Mix in eggs, one at a time, scraping down sides as needed.
  • In a small bowl, stir together flour, baking soda, baking powder, and salt. Alternate beating in flour mixture and buttermilk, starting and ending with flour mixture (this will take about 3 additions of flour and 2 additions of buttermilk).
  • Fold in sour cream until well incorporated. Stir in chopped mini eggs.
  • Use batter to fill prepared cupcake pans 2/3 full (this recipe makes~ 18 standard sized cupcakes).
  • Bake for 18-20 minutes, or until toothpick inserted into a center cupcake comes out with just a few crumbs.
  • Let cupcakes cool completely before filling and frosting.

Ganache Filling

  • Use cupcake corer to remove center of each cupcake to about 1" depth.
  • Place chocolate chips in a heat safe bowl. Place whipping cream in a microwave safe dish and microwave on high heat until boiling, about 45 seconds.
  • Pour whipping cream over chocolate chips. Cover dish with plastic wrap and let sit for 5 minutes. Remove plastic wrap and whisk until smooth. Let sit for another 3-5 minutes, or until chocolate begins to firm just a bit. 
  • Use a spoon, or a squeeze bottle, to fill inside of each cupcake with the ganache. If the ganache becomes too hard while you are filling the cupcakes, reheat in the microwave in 10 second intervals, stirring well after each interval, until it becomes desired consistency. 


  • In base of a stand mixer, use paddle attachment to beat butter and shortening until lightened in color, about 2 minutes. Next beat in salt. 
  • Alternate beating in powdered sugar and whipping cream. I recommend 1/2 cup powdered sugar at a time, scraping down the sides as a needed, and after 1 cup has been incorporated, mix in 1 tbsp of the whipping cream.
  • Pipe onto cupcakes as desired. Sprinkle chopped Cadbury eggs over the top of the cupcakes.


To chop the Cadbury eggs, I place with in a plastic bag and pound them with the smooth side of a meat mallet. A few pulses in a food processor would also work.