Cadbury Creme Eggs: you either love them or you hate them. My friend Meghan and I made these cupcakes last week and nearly lapsed into diabetic comas because of their SWEETNESS! The frosting is incredibly rich and sweet, but is balanced by a devil’s food chocolate cupcake.
Also, word to the wise, it’s a tedious task to scoop out all of the creme from the centers of the eggs — so be sure to give yourself a little extra time for that step!
Cadbury Creme Egg Cupcakes
Recipe source: Sweet City Candy 
Devil’s Food Cupcakes:
9 TBSP unsweetened cocoa powder
1-1/2 cups cake flour (not self-rising)
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
4 ounces unsalted butter, at room temperature
1-1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup water
1/2 cup whole milk
1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees. Line two regular size cupcake/muffin pans with liners.
2. Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
3. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.
4. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
5. Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.
6. Fill cupcake pans 2/3 of the way full with cake batter. Bake 20-22 minutes, or until a tester comes out clean.
Creme Egg Buttercream:
The centers of 20 Cadbury CrÃ¨me Egg scooped out (save the chocolate shells for dÃ©cor and filling)
1 cup unsalted butter, at room temperature
6 to 8 cups powdered sugar
1 TBSP vanilla extract
Milk to thin frosting
1. Place the butter in a large mixing bowl and add 4 cups of sugar the vanilla extract.
2. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
3. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
4. Add the creme centers and beat until mixed. If too thick, thin out with milk.
The icing turns out to be a weird pale orange color, so I added some yellow food coloring to make it look more appetizing!
Meghan added some of the frosting to the centers of her gluten-free chocolate cupcakes. :)