Cadbury Creme Bites are an easy homemade version of Cadbury Creme Eggs that you see in stores every year around Easter. We’re making these treats in mini cupcake liners so that they are easy to transport. You will love the decadent creme filling sandwiched between two layers of milk chocolate.
Cadbury Creme Eggs are one of my favorite Easter treats to buy every year and I knew I wanted to try to make them at home.
But trying to mold chocolate into an egg shape is not an easy prospect.
I started brainstorming other options to make homemade Cadbury Creme Eggs and I think I came up with the perfect compromise.
We’re making the Cadbury Creme Bites in mini muffin cups so that they are easy to make and you don’t have to mold the chocolate.
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Key to Success #1 – Use Parchment Paper Liners
If you only read one key to success, let it be this one because it’s so important.
Line your mini muffin cups with parchment paper liners so that the Cadbury Creme Bites will be easy to use.
Parchment paper cupcake or muffin liners are naturally non-stick so you don’t even need to grease the liners like you might need to do if you used normal paper cupcake liners.
I like to use the PaperChef Parchment Baking Cups. You can get them on Amazon.
Make sure you get the mini-sized baking cups so that they will fit into your mini muffin pan.
Key to Success #2 – Use High-Quality Milk Chocolate
These Cadbury Creme Bites are made with two layers of milk chocolate sandwiched between a sweet and creamy creme filling.
Choose high-quality milk chocolate like Ghirardelli for the best flavor.
You’ll want to use milk chocolate from the baking aisle, not from the candy aisle.
Place half of the chocolate into a microwave-safe bowl and heat it on HIGH power for 30 seconds.
Remove the chocolate from the microwave and stir it well.
If the chocolate is not fully melted, put it back into the microwave and heat for an additional 20 seconds.
Stir the chocolate until it is fully melted and smooth.
If needed, you can continue heating the chocolate in 20-second increments until it is fully melted.
Pour the melted chocolate into a heavyweight piping bag then snip off the tip.
Use the piping bag to pipe the chocolate into the bottom of the mini baking cups.
Tap the muffin pan on the counter to help the melted chocolate smooth out in the baking cups.
Make sure the chocolate fully covers the bottom of the baking cups.
Once you have covered the bottom of all the baking cups with chocolate, squeeze any remaining chocolate back into the bowl so that it can be re-melted later.
Key to Success #3 – Make the Creme Filling
Because the creme filling will be stiff, this is a great recipe to use your stand mixer on.
If you don’t own a stand mixer, a hand mixer will work!
Start by creaming together the softened butter and light corn syrup.
Add the milk, vanilla, and salt and mix well until combined.
Slowly add in the powdered sugar, mixing well between additions.
Continue mixing the powdered sugar until it is fully combined into the creme filling.
Spoon two-thirds of the creme filling into a heavyweight piping bag.
Put a clip on the bag to keep it closed and set it aside.
I use these Ikea bag clips that I got from Amazon and they work great at keeping piping bags securely closed.
Key to Success #4 – Tint Some of the Creme Orange
Cadbury Creme Eggs have a bit of orange creme in the middle of them just like the yolk of an egg so we’ll want to tint some of our creme orange as well.
We’re going to tint the remaining one-third of the creme a pretty yellow-orange color to look like the egg yolk.
I recommend using high-quality gel food coloring so that you can get a vibrant color without using much food coloring.
Use two drops of orange Americolor gel food coloring and one drop of yellow Americolor gel food coloring.
Mix the orange creme for a few minutes until the color is consistent
Spoon the orange creme into a heavyweight piping bag, clip it closed, and set it aside.
Key to Success #5 – Easy Assembly
Make sure the bottom layer of chocolate is cool and firm before adding your creme to your parchment paper liners.
The chocolate has probably had plenty of time to cool while you were making your creme filling, but it’s always good to double-check.
You can always pop the trays into the refrigerator for 10-15 minutes if you have any doubts.
Start with the white creme. Cut the tip off the piping bag to where you will have an opening that is about 1/2-inch in diameter.
The creme is thick so you will need a large enough opening so that the creme can squeeze out without popping the bag.
Gently squeeze the white creme into the parchment liner, making sure the creme gets all the way to the edges.
You can tap the pan on the counter to help the creme settle into place or you can use the tip of the piping bag to help it along.
Next, add a dab of orange creme filling on top of the white.
With traditional Cadbury Creme Eggs, the orange is just in one spot like the yolk of an egg so I only put my orange creme in the middle of the white.
I did not spread the orange all the way to the edges and completely cover the white.
But of course, you can make a full layer of the orange if you would like to do so.
If you have some extra white creme, you can add it on top of the orange creme.
Key to Success #6 – Top It With Remaining Chocolate
The final step is crowning the Cadbury Creme Bites with another layer of chocolate.
Your creme layer should settle into a fairly smooth top within a few minutes.
If it doesn’t, you can help smooth it out with the tip of the piping bag or the back of a spoon.
Melt the other half of the chocolate in the microwave and pour it into a piping bag.
Gently squeeze the chocolate on top of the filling.
Make sure the chocolate goes all the way to the edges of the liners and completely covers the creme.
Gently tap the pan on the counter to smooth out the chocolate.
Finally, allow the Cadbury Creme Bites to rest until the chocolate is firm, or refrigerate them for about 30 minutes.
Save this Homemade Cadbury Creme Bites recipe to your favorite Easter Treats board or your Spring Candy board.
- 2 pkgs (16 oz each) milk chocolate, melted
- 1 cup light corn syrup
- 1/2 cup butter, softened
- 2 tsp vanilla extract
- 6 cups powdered sugar
- 1/2 tsp salt
- 2 Tbsp milk
- 2 drops orange gel food coloring
- 1 drop yellow gel food coloring
- Line 48 mini muffin cups with parchment paper liners.
- In a microwave-safe bowl, microwave 16 ounces of milk chocolate on HIGH power for 30 seconds. Stir well. Continue melting in 20-second increments until chocolate is melted and smooth.
- Pour melted chocolate into a piping bag. Snip off the tip of the bag and pipe a thin layer of melted chocolate into the bottoms of the paper liners. Gently tap the muffin pan on the counter to help distribute the chocolate evenly. (Squeeze any extra chocolate back into the bowl for re-melting.)
- In the bowl of a stand mixer, beat the butter and corn syrup together. Add milk, vanilla and salt. Slowly add the powdered sugar, mixing well after each addition. Mixture will be stiff. Spoon 2/3 of the creme mixture into a piping bag.
- Add 2 drops of orange gel food coloring and 1 drop of yellow gel food coloring to the remaining creme mixture. Mix well until the creme is a consistent color and the desired shade of orange. Spoon the orange creme mixture into a separate piping bag.
- Cut the tip off the bag of white creme to where the opening is about 1/2-inch in diameter. Pipe a thick layer of creme on top of the chocolate layer.
- Cut the tip off the bag of orange creme to where the opening is about 1/4-inch in diameter. Pipe the orange creme onto the middle of the white creme layer. Tap the muffin pan on the counter to smooth out the creme layers. The longer the creme sits, the more it will smooth out.
- Add the remaining 16 ounces of milk chocolate to the bowl of chocolate and re-melt it in the microwave. Pour the melted chocolate into a clean piping bag and cut off the tip.
- Pipe the melted chocolate on top of the creme layer, making sure the chocolate completely covers all the way to the edges. Tap the pan on the counter to help smooth out the chocolate.
- Refrigerate for 30 minutes until chocolate is set.
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(2 Pack) Mini Paper Cupcake Liners / Baking Cups, 90-ct/Box
Ikea Bevara Bag Sealing Clips 30 Pack
Extra Thick 100 Pack 18 Inch Disposable Piping Bag Pastry Icing Bag Cake Decorating Bags Large Size
Wilton Ever-Glide Mini Muffin Pan, Cup Cakes, Roasted Veggies, Shredded Potato Egg Cups and More, 24-Cup
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 45mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 0g
Nutrition Information Provided For Educational and Informational Purposes Only.