Easter Brownie Cupcakes

Easter Brownie Cupcakes
based on 7 reviews
This Looks YUMMY!
25 min.
61 min.
24 Servings

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
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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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Every Bunny's Favorite!!

One of those 'now why didn't I think of that?!' recipes! The kids had a grand time decorating the cupcakes!! We used sugar that we dyed green instead of coconut, and they were still fabulous looking! The kids took such delight in sharing the treats with their friends. Even the Easter Bunny took one with him when he left our house!!

- Rayanna Spalding from RICHMOND, IN

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.

- Sandie Boyd from NEW BERLIN, WI

very good

I made these cupcakes for my son's school. They were very easy and looked great. The teachers and staff loved them. The kids(5yrs old), did not like the cream cheese frosting. I think the next time I make them for children, I'll use regular vanilla frosting.

- Cara Green from LAWRENCE, MA





I really liked this one. I have been reviewing all kinds of crafts and recipes to pick one for my Introduction to Speech class (a "How To" demo.). I believe this would be somewhat simple and not so messy. The 'times' are an important motivating factor as well and we have that, with Easter being early this year. I thought this recipe was the best/prettier also. I went to other sites as well. I like/LOVE Butterfingers so maybe that had something to do with it.

- Lisa Titus from St.Petersburg, Florida

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 240
  • Calories from Fat: 110
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 15mg (6% of DV)
  • Sodium: 150mg (6% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 23g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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