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Cakes and Cupcakes

Cadbury Cupcakes

BY
Sarah Biegel
TOTAL TIME:
45 mins
YIELD
12 cupcakes

Cadbury Cupcakes

TOTAL TIME:
45 mins
YIELD:
12 cupcakes
Ingredients

Cupcakes

  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 2 eggs (room temp)
  • 1 1/4 cup gluten-free flour
  • 1/4 tsp salt
  • 1 3/4 tsp baking powder
  • 1/2 cup milk (you can use dairy-free milk here, too)
  • 2 tsp vanilla extract
  • Milk chocolate bar (topping)
  • Cadbury eggs (topping)

Frosting

  • 2/3 cup white chocolate chips
  • 5 oz cream cheese (room temp)
  • 1/2 tsp vanilla
  • 3 Tbsp butter (soft)
  • 1 3/4 cup powdered sugar
  • 1 1/2 Tbsp milk
INSTRUCTIONS
  1. Preheat oven to 350 and line cupcake tin with 12 cupcake liners.
  2. In a medium sized bowl, combine dry ingredients and set aside.
  3. In a large bowl, mix together oil and sugar.
  4. Add eggs one by one, stirring after each.
  5. Add in milk and vanilla.
  6. Slowly add in dry ingredients and stir until just combined.
  7. Pour into cupcake liners and bake for 15-18 minutes.
  8. For the frosting, melt chocolate in microwave at 30 second intervals. Once melted, let sit for a minute or so, so that it’s not overly hot.
  9. In a bowl, mix butter and cream cheese for about a minute.
  10. Add in the chocolate & vanilla and continue to mix for 1 minute.
  11. Add sugar a little at a time until it becomes light and fluffy.
  12. Add in milk little by little until frosting is desired consistency.
  13. Put mixture into piping bag and add to cooled cupcakes.
  14. Top with shaved chocolate & Cadbury Eggs.
* NOTES

*Watch the cupcakes in the oven towards the end to avoid over baking and a dry cupcake.

Overview

Cadbury eggs are a weakness for me. They are right up there with Reese's eggs. Recently, my bag has diminished much faster than I could tackle on my own. Come to find, my daughter shares the joy of munching on these things, too.

These cupcakes are a great way to celebrate Easter with your loved ones. Not only are they eye-catching, they are perfectly fluffy and moist.

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