This Easter, Nestlé is providing chocolate lovers with something they can feel good about. Nestlé continues to expand its commitment to sustainable cocoa and has now bought enough certified, sustainable cocoa to produce its entire Easter chocolate collection. For more information, click here.
- 1 package (19.5 ounces) chocolate brownie mix
- 36 Nestle Butterfinger or Crunch NestEggs, divided
- 12 Ounces cream cheese, softened
- ¼ Cup granulated sugar
- 1 Tablespoon vanilla extract
- 1½ Cup flaked coconut
- 2 drops green food coloring
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
Unwrap and chop 12 Nestlé NestEggs.
Prepare the brownie mix according to the package directions. Stir in the chopped Nestlé NestEggs. Spoon the batter evenly into the prepared muffin cups.
Bake for 16 to 18 minutes, or until the edges are slightly firm and the centers just begin to sink. Cool the brownies in the muffin pans for 10 minutes then remove them from the pans and move them to wire racks to cool completely.
Beat the cream cheese, sugar, and vanilla extract in small mixing bowl until smooth. Spoon a dollop of the cream cheese mixture over the tops of the brownie cupcakes; smooth the tops.
Combine the coconut and food coloring in medium bowl; stir with a fork to combine. Sprinkle the coconut over cream cheese frosting. Top each with 1 unwrapped Nestlé NestEgg.