Creme eggs are a total “absence makes the heart grow fonder” for me. I don’t actually love them or even like them for 10 months of the year. What’s there to love? Sickly sweet, fondanty filling. Meh. Then, in March every year. I cannot stop myself from compulsively buying them whenever I see them (which is a lot). Which of course led to my No Bake Creme Egg Cheesecake Recipe. Creme Egg Cupcakes were inevitable! So, this crazed confectionery hoarding goes on until Easter Sunday, when I look at them and think, “what was I thinking?!” But love them or loathe them, Creme Egg Cupcakes are genius. Done right, they add a pocket of gooey, chocolatey goodness inside a parcel your cake. They somehow seem less less eye-wateringly sweet when they are inside a cupcake (I know, that makes no sense to me either but I promise it’s true). They melt just enough to add a kind of truffle inside the cake. So, whether you love Creme Eggs or loathe them or if you have a short term love affair with them like I do. Try them in a Creme Egg Cupcake, it’s the best place for them. Here are my tips for making perfect Creme Egg Cupcakes every time:
My top buys to use in the PERFECT Creme Egg Cupcakes:
<br /><br /><br /><br /><br /><br /><br /><br /> Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Creme Egg Cupcake recipe. Please rate the recipe and leave me a comment below if you do. Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Fancy some other cupcake recipes?
Lemon Drizzle Cupcakes
How to make the PERFECT Creme Egg Cupcakes:
