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Easter Brownie Cupcakes

Easter Brownie Cupcakes

These are the perfect springtime cupcakes for a party or bake sale.

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  • 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


  1. Heat oven to 350 degrees F. Line 24 muffin cups with paper liners.
  2. Unwrap and chop 12 Nestlé NestEggs.
  3. Prepare brownie mix according to package directions. Stir in chopped Nestlé NestEggs. Spoon batter evenly into prepared muffin cups.
  4. Bake for 16 to 18 minutes or until edges are slightly firm and centers just begin to sink.
  5. Cool in muffin pans for 10 minutes; remove from pans to wire racks to cool completely.
  6. 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.
  7. 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.

Preparation Time: 25 mins | Cooking Time: 16 mins
Cooling Time: 20 mins cooling | Servings: 24

NESTLÉ Nesteggs are available March through mid-April.

Recipe and photo credit: Nestlé® and