Cadbury Filled Chocolate Cupcakes With Chocolate Buttercream Icing

Make sure you try these Cadbury Filled Chocolate Easter Cupcakes with a Homemade With Chocolate Buttercream Icing!

I love to combine the flavors of the holiday with my favorite desserts. Since you can find Cadbury eggs on the shelves for Easter, I decided to add them to my chocolate cupcakes. It’s a fun surprise to anyone who eats them.

Cadbury has mini eggs that work best for this recipe. I bought 2 packages of 12. I had 12 of the original filling and 12 caramel filled. Both tasted great and are a great way to change up a basic chocolate cupcake recipe.

Tip – Make sure you put the Cadbury chocolate eggs in the freezer for a few hours. This will help them to not melt inside the cupcake.

Cadbury Filled Chocolate Easter Cupcakes With Chocolate Buttercream Icing

Printable Recipe

Chocolate Easter Cupcakes

1 box of your favorite chocolate cake mix + the ingredients on the box (egg, oil, and water)
1 small box of chocolate pudding powder
24 mini Cadbury eggs

Chocolate Buttercream Icing

2 sticks of butter, softened
1 cup of cocoa powder
2/3 cup hot water
1 1/2 teaspoon vanilla
8 cups powdered sugar (32oz bag)

Cupcakes Instructions:

Preheat your oven to 350*. Add cupcake liners to a cupcake tin (This makes 24 cupcakes)

In a large mixing bowl add the cake mix and pudding mix plus the ingredients listed on the box.

Put a little bit of cake batter on the bottom of all the cupcake liners. Place the frozen Cadbury egg on top of the batter. Add another spoonful of batter on top of the Cadbury egg. You do not want to fill it more than 3/4 full.

Bake for about 18 minutes.

Chocolate Buttercream Icing Instructions:

In a standing mixer add the butter, cocoa, hot water, vanilla and about 3 cups of powdered sugar. Beat until well combined. (Start with the mixer on low until all the sugar is blended.)

Slowly add half of the remaining sugar and beat again until well combined.

Finally, add the rest of the powdered sugar and let it sit for about 20 minutes. You can pipe the icing onto the cupcakes once the cupcakes are completely cooled. (Tip – if you are not piping the icing on to the cupcakes you can cut this recipe in half and you will have enough icing to ice all 24 cupcakes.)