Easter Brownie Cupcakes

Prep:
25 mins
Cooking:
16 mins
Level:
Easy
Cooling:
20 mins
Yields:
24

Easter Brownie Cupcakes are perfect springtime cupcakes for a party or bake sale.

Ingredients

  • 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

Directions

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/24 of recipe
  • Calories 240
  • Calories from Fat 110

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 13g 20%
  • Saturated Fat 7g 34%
  • Cholesterol 15mg 6%
  • Sodium 150mg 6%
  • Carbohydrates 30g 10%
  • Dietary Fiber .5g 2%
  • Sugars 23g
  • Protein 3g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%

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