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5 from 1 vote

Chocolate Creme Eggs & Bacon Cupcakes

Oh how I love Cadbury Creme Eggs! And what goes perfectly with eggs? Bacon, of course! You know I’m talking about the eggs of the chocolate variety, right!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 20 servings
Calories 485kcal


For the cupcakes:

  • 1 box chocolate cake mix 15.25 oz/432g
  • 3 eggs preferably at room temperature
  • cup vegetable oil 80mL
  • ¾ cup whole milk, preferably at room temperature 180mL
  • ¾ cup sour cream, preferably at room temperature 180g
  • 12 ounce package bacon, chopped & divided 340g
  • 40 Cadbury Creme Eggs divided

For the frosting

  • 1 cup unsalted butter, softened 226g
  • ½ cup heavy cream 120mL
  • 1 tablespoon clear vanilla flavoring
  • Yellow food coloring I used Wilton


  • Preheat oven to 350°F. Place 20 cupcake liners in cupcake pans. Set aside.
  • Place cake mix, eggs, oil, milk and sour cream in large bowl. With an electric mixer, beat on low for 30 seconds, then on medium high for 1 ½ minutes. Stir in half of the chopped bacon until combined. Use a cookie scoop (2 tablespoons) and place one scoop of batter in each liner. You will have 20 cupcakes. Place one creme egg on top of each. Place another scoop of batter on top. Bake for 17-22 minutes. Let cool completely.
  • Meanwhile, make the buttercream frosting. Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
  • Reserve ½ cup of frosting and add yellow food coloring. Stir to combine.
  • Assemble cupcakes: Place white frosting in a pastry bag with a 1M tip. Place yellow frosting in a pastry bag with a round plastic coupler, no tip. Pipe several swirls of white frosting on cupcake. Add a dollop of yellow frosting on top. Sprinkle with bacon. Use the remaining 20 creme eggs and add one on top of each cupcake.
  • Serve immediately or store in refrigerator up to 5 days.


Serving: 1cupcake | Calories: 485kcal | Carbohydrates: 41g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 451mg | Potassium: 189mg | Fiber: 1g | Sugar: 29g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg