Archive | 10:33 am

Day 263 – Cadbury Egg Easter Cupcakes

20 Apr

Well, it’s Easter.  Hopefully it’s beautiful outside.  But, if not, hopefully it can be beautiful inside.  And these Cadbury Egg Easter Cupcakes (recipe below from Pizzazzerie) can definitely help with that!

Chocolate-Cadbury-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense and moist. They have a very fudgy, chocolate taste. Not too rich, but almost brownie-like.


The frosting is smooth and creamy, a typical buttercream in texture. It has a sweet, light-almond flavor. Not much else to say.

Note: The recipe doesn’t call for blue dye, but the photos on that blog had blue frosting, so I just threw in a few drops for fun.

Cadbury-Cupcake     Mini-Cadbury-Cupcake

The chocolate and the almond frosting go quite well together. It’s sweet and rich but not heavy. Then the little bite of candy in the middle is a nice surprise. The flavors from all 3 parts blend nicely. Nothing stands out as being too aggressive or strong.


Note: I used mini Cadbury eggs so that I could put them in the mini cupcakes too. If you’re making full-sized cupcakes, the regular size eggs would work too.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19.5



Cadbury Egg Easter Cupcakes (recipe from Pizzazzerie)

  • 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour)
  • 1 2/3 cups sugar
  • 3/4 cup butter, softened
  • 2/3 cup cocoa powder
  • 1 package Jell-O instant pudding in Chocolate Fudge (3.4 oz)
  • 1 1/4 cup water
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 24 Cadbury Eggs (frozen)
  • 1 1/2 cups unsalted butter, room temperature
  • 5-6 cups powdered sugar (more to thicken)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-3 tablespoons milk

For directions visit Pizzazzerie.

*Tomorrow: Carrot Cupcakes*


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