One of the best Easter treats that you can find in your Easter basket each year is the fondant filled chocolate egg known as the Cadbury Egg! This delicious and sweet egg is filled with a liquid fondant that is meant to resemble a real chicken egg. These eggs aren’t just a fun treat but have been in existence since the 19th century.
In 1824, John Cadbury opened up his first shop in Birmingham, England. The store sold tea, coffee and most interestingly liquid chocolate. In 1931, with the success of his first shop John and his brother opened a cocoa factory.
Fueled by competition with a rival confectioner, Cadbury created a chocolate mold of an egg and in 1875, he created the first egg filled with treats.
In 1919, Cadbury and his competitor Joseph Fry merged companies and by 1923 created the very first Cadbury Egg filled with cream.
Today, we have the Cadbury Cream Egg but wasn’t known under that name until 1963 when the name changed from Fry’s Creme Eggs. Cadbury Eggs are made with different chocolate in different countries. In the U.S., Hersey Chocolate owns the rights to making Cadbury Eggs. Most people claim that Cadbury Eggs taste much better in the U.K because they use cream to make their milk chocolate and not powdered milk like in the U.S.
Have you tasted a Cadbury Egg from somewhere other than the U.S.? Are you a lover of hater of this gooey sweet egg?
Cadbury Egg Cupcakes
- 1 cup Water
- 2 cups all-purpose flour.
- 1 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1 cup Brown sugar, packed
- 3/4 cup Cocoa powder, unsweetened
- 1 cup Granulated sugar
- 1 tsp Kosher salt
- 2 tsp Vanilla extract, pure
- 1/2 cup Vegetable oil
- 1/2 cup Sour cream
- 3 eggs, at room temp.
For the cupcake
- Preheat oven to 350 degrees. Line the cupcake tin with liners.
- In a large bowl, whisk the oil and sugars together until combined.
- Whisk in the eggs one at a time.
- Add the sour cream and vanilla, and whisk until combined.
- Add flour, cocoa powder, baking soda, baking powder and salt, and stir until just combined. Batter will be thick.
- Stir in the warm water just until combined.
- Evenly put batter into each of the cupcake liners. Bake for 25- 35 minutes, or until a toothpick inserted into the center of the cakes comes clean.
- Let cool before frosting, tasty!
For the frosting
- Beat the butter and salt in a large bowl with a mixer on medium- high speed until smooth and fluffy, about 2 minutes.
- Reduce speed to low and beat in the confectioner's sugar one cup at a time, increasing the speed to medium-high.
- Repeat with the remaining cup, beat until fluffy, about 3 minutes. Beat in vanilla and milk.
- Scrap our the middle of each of the 15 cadbury eggs and mix it into the frosting.
- Fill plastic piping bag with frosting with the tip of your choice.You can use any tip like this Wilton Decorating Open Star Icing Tip 4B
- Begin piping on each cupcake in whatever design you want! Enjoy!
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