Super Easy Easter Brownie Cup Cakes
These cup cakes are not only quick and easy, but they're a great way to use up leftover Easter eggs and chocolate too.
Super Easy Easter Brownie Cup Cakes
Ingredients:
1 packet chocolate brownie mix
48 milk-chocolate mini eggs
375g cream cheese, softened
¼ cup sugar
1 tbsp vanilla extract
1-½ cups flaked coconut
2 drops green food colouring
Method:
Preheat oven to 180 degrees Celsius. Line 24 muffin cups with paper liners. Prepare brownie mix according to packet instructions. Spoon the batter into the prepared muffin cups. Push one unwrapped Easter egg into the centre of each cup cake. Place in the preheated oven and bake for approximately 15 to 17 minutes or until the edges start to firm but the centre is still slightly soft. Remove from oven and cool in pan for approximately 10 minutes. Remove to wire racks to cool completely.
In a separate bowl beat the cream cheese, sugar and vanilla using an electric mixer until smooth. Set aside.
Combine the shredded coconut and food colouring in a small bowl and mix well. Now top each cupcake with a tablespoon full of the cream cheese mixture and smooth the mixture flat. Then sprinkle the “green grass” shredded coconut over the cupcakes. Top each cupcake with one unwrapped chocolate egg.
Super Easy Easter Brownie Cup Cakes
Ingredients:
1 packet chocolate brownie mix
48 milk-chocolate mini eggs
375g cream cheese, softened
¼ cup sugar
1 tbsp vanilla extract
1-½ cups flaked coconut
2 drops green food colouring
Method:
Preheat oven to 180 degrees Celsius. Line 24 muffin cups with paper liners. Prepare brownie mix according to packet instructions. Spoon the batter into the prepared muffin cups. Push one unwrapped Easter egg into the centre of each cup cake. Place in the preheated oven and bake for approximately 15 to 17 minutes or until the edges start to firm but the centre is still slightly soft. Remove from oven and cool in pan for approximately 10 minutes. Remove to wire racks to cool completely.
In a separate bowl beat the cream cheese, sugar and vanilla using an electric mixer until smooth. Set aside.
Combine the shredded coconut and food colouring in a small bowl and mix well. Now top each cupcake with a tablespoon full of the cream cheese mixture and smooth the mixture flat. Then sprinkle the “green grass” shredded coconut over the cupcakes. Top each cupcake with one unwrapped chocolate egg.
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