Easter Brownie Cupcakes are perfect springtime cupcakes for a party or bake sale.
- 1 package (19.5 ounces) 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
PREHEAT oven to 350° 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.
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Easter brownie cupcakes- eggsellent
These were so good adults and kids gobbled them up. Plus after a couple days in the frig. they tasted even better! They were really quick and easy to make and my sons loved decorating them.
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