Pascha Recipes
Easter Brownie Cupcakes
Easter Brownie Cupcakes are the perfect springtime cupcakes for a party or bake sale.
Prep: 25 min | Bake: 16 min | Cool: 20 min | Yield: 24 servings
Ingredients
- 1 (19.5 ounce) box chocolate brownie mix
- 36 Nestlé® Butterfinger or Crunch NestEggs*, divided
- 12 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups flaked coconut
- 2 drops green food coloring
Instructions
- Heat oven to 350 degrees F. Line 24 muffin cups with paper liners.
- Unwrap and chop 12 Nestlé® NestEggs.
- Prepare brownie mix according to package directions. Stir in chopped Nestlé NestEggs. Spoon batter evenly into prepared muffin cups.
- Bake for 16 to 18 minutes or until edges are slightly firm and centers just begin to sink.
- Cool in muffin pans for 10 minutes; remove from pans to wire racks to cool completely.
- Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spoon a dollop of cream cheese mixture over tops of brownie cupcakes; smooth top.
- Combine coconut and food coloring in medium bowl; stir with fork to combine. Sprinkle coconut over cream cheese frosting. Top each with 1 unwrapped Nestlé NestEgg.
Notes
* Nestlé® Nesteggs are available March through mid-April.
Attribution
Recipe and photo credit: Nestlé® and meals.com