These White Chocolate Creme Egg Cupcakes have a white chocolate chip sponge, white chocolate buttercream and are topped with a white chocolate Crème Egg.
I have been absolutely obsessed with these this year, and dare I say it? But I think they are actually better than the original Crème Egg! If you know me, you will know that I am obsessed with white chocolate it is my absolute favourite, so these White Creme Eggs are just an absolute dream!
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Cupcake Cases
I love these baking cups and use them whenever I am making cupcakes. I get mine from Iced Jems they have them in so many different colours and patterns. The cases open into little plates, perfect for catching stray crumbs.
They are quite deep and so the perfect size for cupcakes. If you are using normal cupcake cases then you might find that you have a little extra mixture, extra cupcakes are never a bad thing though, right?
White Chocolate Creme Egg Cupcakes
I went with a similar white chocolate recipe that I used with my White Chocolate Malteser Cupcakes. I decided instead of melting the white chocolate and adding that to the cupcake batter, I would add white chocolate chips instead.
Apart from the white chocolate, the cupcakes are made using a basic Vanilla Cupcake recipe. I used Stork in these cupcakes, but a baking spread or soft spread will also work perfectly. I also used caster sugar, if you wanted to give the cupcakes a slightly more caramelly flavour you could use light brown sugar instead.
When you bake the cupcakes any white chocolate chips that are around the side of the case will slightly caramelise so adding the light brown sugar to the cupcakes would work perfectly.
Related Recipes
White Chocolate Malteser Cupcakes
Whenever I am making cupcakes or a cake, I always use self-raising flour. However, you could use plain flour with baking powder and a pinch of salt mixed in. Self-Raising flour is essentially just plain flour with the baking powder and salt already added in. The general rule is for every 150g of plain flour you need to add 2tsp of baking powder and a pinch of salt.
If you are using plain flour rather than self-raising mix the baking powder and salt in a separate bowl and whisk before adding it to the cake mixture. This ensures that the baking powder and salt are evenly distributed.
Baking the Cupcakes
To split the cupcake mixture equally between my cupcake cases I, use a small ice cream scoop. This way I know that each cupcake case has the same amount of batter in them.
I have a fan oven so I always bake everything at 20C lower than I would if I was using a non-fan oven and I always use an oven thermometer just to ensure that the oven is at the correct temperature.
The cupcakes only take around 15-20 minutes to bake. You will know they are ready because they will be golden brown in colour. There are a few different ways to test if they are ready, you could use a cake tester. Test a few cupcakes to ensure that they are all baked. If you find that some are baked and some, aren’t it could be because you have a hot spot in your oven.
Another way is to listen to the cupcakes, if you can hear them popping and bubbling when you remove them from the oven then they aren’t completely ready. Pop them back into the oven for another 3-4 minutes and repeat. Once the cupcakes are completely silent then they are ready.
Cooling the Cupcakes
Leave the cupcakes to cool for 10-15 minutes in the muffin tray before moving them onto a wire rack to cool fully.
White Chocolate Buttercream
Once the cupcakes have cooled fully, we can make the buttercream. When you are making the cupcakes, you can use a baking spread or unsalted butter but for the buttercream, you must use unsalted butter.
Beat the butter for 5-10 minutes until it is soft and supple before adding the melted white chocolate. I would recommend melting the white chocolate first, in the microwave for 20-second intervals stirring in between each burst until it is completely melted and smooth. Leave it to one side to cool while you beat the butter.
Once the butter is soft and supple add in the white chocolate and beat together before adding in the icing sugar.
If the buttercream is too thick add in 1tbsp of whole milk and beat again. Repeat until the buttercream is the desired consistency.
Pipe the buttercream onto the top of the cupcakes and decorate with half a white chocolate Crème Egg. The easiest way to cut the Crème Eggs in half is to cut directly down the join line.
Alternatives
I already have a recipe for Crème Egg Cupcakes but if you wanted to adapt this one you could remove 25g of the flour and replace it with cocoa powder.
You could also change the white chocolate chips for milk or dark chocolate and instead of using white chocolate in the buttercream replace this with white or dark chocolate.
If you don’t want to use the white chocolate chips just leave these out.
Equipment
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White Chocolate Creme Egg Cupcakes
Ingredients
For the White Chocolate Chip Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 100 g White Chocolate Chips
For the White Chocolate Buttercream
- 150 g Unsalted Butter
- 200 g White Chocolate (melted)
- 300 g Icing Sugar
- 3-4 tbsp Whole Milk (optional)
Decoration
- 6 White Chocolate Creme Eggs
- Sprinkles
Instructions
To Make the White Chocolate Chip Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the remaining ingredients and whisk until they are all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the White Chocolate Buttercream
- Melt the white chocolate in the microwave for 20-second intervals stirring in between until it is completely melted and smooth. Leave to one side to cool.
- Beat the butter for 5-10 minutes until it is soft and supple. Add in the melted white chocolate and beat until completely combined.
- Add in the icing sugar and beat until all the ingredients are incorportated.
- If the buttercream is too thick add 1tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes
To Decorate
- Cut the Creme Eggs in half following the join line and add one half onto the top of each cupcake. Finish by adding some sprinkles.
Notes
- These cupcakes will last for 3+ days in an airtight container.