Creme Egg Brownie Cupcakes
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 12
  • ½ cup butter
  • ½ cup flour
  • ⅓ cup cocoa powder
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup chocolate chips
  • ½ cup white sugar
  • ¼ cups brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 12 creme eggs
Buttercream Frosting
  • 1 cup butter, softened
  • 3 cup confectioners' sugar
  • 2 tsp. clear vanilla extract
  • 4 Tbs. milk
  • Yellow coloring
Chocolate Coating
  • 2 cups chocolate chips
  • 3 Tbs. vegetable oil
  1. Preheat oven to 350 F. Place liners into a cupcake pan.
  2. In a large saucepan, melt butter. Remove from heat.
  3. In a bowl, combine flour, cocoa powder, baking powder and salt. Add in chocolate chips.
  4. In the melted butter saucepan, mix in white sugar, brown sugar, eggs and vanilla extract. Whisk in flour mixture until blended.
  5. Fill each liner partially with batter and place a creme egg in the middle. Fill each liner ¾ full with batter.
  6. Bake for 18 minutes or until done. Allow to cool for 5 minutes and then remove from pan.
Buttercream Frosting
  1. In a large bowl, cream the butter.
  2. Gradually beat in the powdered sugar alternately with the milk and vanilla extract. Beat until fluffy.
  3. Place ¼ of the frosting into another bowl. Mix in yellow coloring.
  4. Pipe yellow frosting onto the top middle of each cooled brownie cupcake.
  5. Pipe white frosting around and on top of the yellow frosting.
  6. Place frosted brownie cupcakes in fridge for 30 minutes.
Chocolate Coating
  1. In a microwavable bowl, microwave chocolate chips in 30 second intervals until melted. Allow to cool for 5 minutes.
  2. Holding each chilled brownie cupcake by the bottom, dip the frosting into the cooled chocolate coating. Allow to dry.
Recipe by Sugar, Spice and Family Life at