Small creme egg bundt cakes

Prep: 15 mins
Cook: 25 mins
Small creme egg bundt cakes
These little bundt cakes are adorable are ideal for sharing.

For the cake

3 large eggs

225g sugar

225g butter

225g self-raising flour

1 tbsp cocoa powder

1 tsp vanilla essence

1 regular creme egg, finely chopped

6 mini creme eggs (for the topping)

150g milk chocolate

2 tsp cocoa powder

Extra chocolate for grating

Use either 12 mini bundt cake moulds or a 12 cupcake tin lined with paper cases.

Preheat the oven to 160°C / 325°F / Gas mark 3.

In a large bowl, cream the butter and sugar until light and fluffy, then add the eggs and beat in followed by the flour and cocoa.

Mix until well combines then add the chopped creme egg, vanilla and a little milk to moisten and stir.

Spoon the batter into the moulds or cases, press down and even out with the back of a small spoon or butter knife.

Fill them.

Bake for 20-25 minutes until risen and a skewer inserted comes out clean.

Set aside to cool.

Make the topping by gently melting the chocolate either by placing a bowl in a pot of over barely simmering water or in the microwave.

Add the cocoa powder and mix thoroughly. 

Slice the risen bits off the base of the bundt cakes so they have a thick and flat base, then fill the holes with the chocolate sauce so that it dribbles down the side.

Grate some chocolate over the top and decorate with a mini creme egg on each one.

Makes 12

Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar

Recipe Type
Dessert, Kids Food, Left Overs

Level of Difficulty


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