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It’s finally spring, which of course makes it the perfect time to share this Cadbury egg brownie cup recipe! Baked in a muffin tin, these delightful Cadbury egg brownies feature a homemade creme egg filling for a fun twist on the beloved Easter basket treat.
A Brownie Cup Recipe, Inspired by Spring
I hope you’re enjoying the longer days, warmer weather, and spring flowers as much as I am. The streets of London are currently awash in a sea of pink blossoms, and it’s absolutely heavenly:
With spring weather comes Easter baking, at least for me! I’ve been busy making macarons shaped like eggs, bunnies, and even hot cross buns (stay tuned to my Insta to see what I’ve come up with!) And of course I’ve cooked up this recipe for Cadbury egg brownies!
Cadbury Egg Brownies: A Classic Easter Treat
Cadbury creme eggs are one of my all-time favorite Easter basket treats. The gooey, sweet fondant, classic Cadbury milk chocolate, and iconic foil wrapper simply represent Easter to me.
This brownie cup recipe is similar to the Chocolate Frosted Creme Egg Brownies I shared last Easter, but with a twist. Instead of using store-bought Cadbury eggs, these Cadbury egg brownies include a homemade creme egg frosting piped into the center of each cup. If you want to try baking brownies in a cupcake pan, this is the recipe for you.
These Easter brownie cups are best enjoyed within one or two days, to make sure the brownie stays moist and the filling nice and gooey. They’re perfect with a cup of coffee, or a tall glass of ice-cold milk!
Brownie Cup Tips and Tricks
I used chopped dark chocolate for this brownie cup recipe. However, you can also make these with chopped milk chocolate, or chocolate chips of any kind.
Be sure to very generously grease and flour your muffin tin, and don’t skip the parchment discs, or the brownie cups will be difficult to remove from the tin. If you’d like you can use paper or silicone baking cups to line the tin, but you’ll need to remove these after baking in order to pipe the filling.
If you can’t find liquid glucose (also called glucose syrup), you can substitute light Karo syrup or corn syrup instead.
When piping your fillings, go slowly and be careful not to overfill the brownies, or the creme will burst through the top of the cup. If this happens, don’t worry. Just use a knife to scrape away the excess.
I’ve used baking powder in this recipe for a cake-like brownie. For a ‘fudgier’ consistency, simply reduce or omit the baking powder.
If desired, you can use an oil or extract other than vanilla to flavor the creme filling. Some recipes recommend orange blossom water, though I haven’t tried this personally.
I used gel food coloring to add a yellow tint to half of my creme egg filling, to resemble the filling in a Cadbury egg. If preferred, you could skip the yellow and just fill your brownie cups with the white filling. Also, after filling I noticed that the ‘yolk’ part of a Cadbury egg is actually a bit more orange than yellow, so choose your food coloring accordingly!
An Extra-Indulgent Chocolate Brownie Cup
To make these ultra chocolate-y, try adding chocolate frosting to the top of each brownie cup. (The recipe from my Chocolate Frosted Creme Egg Brownies will work well!) You could also top with chocolate buttercream, or serve these with a scoop of vanilla ice cream and a drizzle of hot fudge or chocolate syrup.
Other Easter recipes you might enjoy:
Chocolate Frosted Creme Egg Brownies
Chocolate Mini Egg Cookies
Tie-Dye Peppermints
Peanut Butter Easter Eggs
Buttercream Easter Eggs
If you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Cadbury Egg Brownie Cups
- Total Time: 30 minutes
- Yield: 12 brownie cups 1x
Description
Rich, dark chocolate brownie cups with a homemade creme egg filling. A fun twist on a classic Easter basket treat!
Ingredients
Brownie Cups:
113 grams unsalted butter (1/2 cup)
210 grams caster sugar (1 cup)
55 grams cocoa powder (1/2 cup)
1 teaspoon fine sea salt
2 eggs
1/2 teaspoon vanilla extract
115 grams all-purpose flour (3/4 cup + 1 tablespoon)
1 teaspoon baking powder
1 tablespoon vegetable oil
100 grams chopped dark chocolate (3/4 cup)
Butter or cooking spray, for greasing tin
Creme Egg Filling:
60 grams unsalted butter, softened (4 tablespoons)
80 grams liquid glucose* (4 tablespoons)
1/2 teaspoon vanilla bean paste
1/4 teaspoon salt
115 grams confectioner’s sugar (1 cup), plus more to adjust consistency
Yellow gel food coloring (optional)
Instructions
Brownie Cups:
Preheat oven to 350° F / 175° C.
Generously grease a 12-cup muffin tin. Cut parchment circles and add to the bottom of each cup , then sift generously with flour. Alternately, line the muffin tin with paper or silicone baking cups.**
Melt butter in a saucepan over medium heat. When butter has melted, whisk in sugar, cocoa powder, and sea salt. Remove from heat and let cool slightly, about five minutes.
Transfer butter-sugar-cocoa mixture to a large mixing bowl.
Add eggs and vanilla bean paste to butter-sugar-cocoa mixture, and whisk to combine.
Stir in flour, baking powder, and oil.
With a spatula, fold chopped dark chocolate into the batter. (Mixture will be thick).
Spoon batter into prepared muffin tin, dividing evenly between the 12 cups.
Bake in preheated oven for 15-18 minutes, or until a cake tester comes out clean. Do not overbake.
Transfer muffin tin to a wire rack and allow to cool. While brownies are cooling, prepare the filling:
Creme Egg Filling:
In a bowl, whisk softened butter and liquid glucose until smooth and creamy. Whisk in vanilla bean paste and salt.
Gradually whisk in the icing sugar, adding a small amount at a time until desired consistency is reached. You can make the filling as “gooey” (or not) as you’d like; just make sure it is liquid enough to pipe.
When desired consistency is reached, spoon a small amount of the filling into a separate bowl, and tint with yellow food coloring. Transfer to a piping bag fitted with metal tip.
Transfer white filling to a second piping bag, also fitted with metal tip.
Assembly
When brownie cups have cooled, run a knife around the edge of each cup. Invert tin on a wire rack, tapping the bottom of each cup gently to release the brownie from the tin. (If you’ve used baking cups, you can skip this step, but you’ll need to remove the silicone/paper before proceeding to the next step.)
Using a sharp knife, pierce the bottom of each brownie cup, being careful not to cut through to the other side. Pre-piercing the cups will make it easier to pipe the filling.
Beginning with the white creme egg frosting, insert the metal piping tip into the bottom of each brownie cup, and pipe generously with filling. You’ll feel the brownie cup “expand” as you pipe the filling.***
Repeat with yellow creme filling.
Store brownie cups in an airtight container at room temperature for up to three days.
Notes
*If you can’t find liquid glucose, you can substitute light Karo syrup or light corn syrup instead
**Be very generous with greasing and parchment, or the cups will be difficult to remove from the tin. If you’d like you can use paper or silicone baking cups instead, but you’ll need to remove these in order to pipe the filling.
***Go slowly and be careful not to overfill, or the creme will burst through the top of the brownie cup. If this happens, don’t worry–just use a knife to scrape away the excess cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brownies and Traybakes
- Method: Stovetop + Oven
- Cuisine: Dessert
