Hy-Vee Recipes and Ideas

Directions

1. Step1
   Remove muffin liners from cupcakes and crumble in a bowl until it resembles bread crumbs; set aside.
2. Step2
   In a mixer with a paddle attachment, cream the butter until light. Slowly add the sifted powdered sugar and cocoa powder. Gradually add the heavy cream and vanilla extract. Beat frosting until light and fluffy.
3. Step3
   Add crumbled muffins to the frosting and fully combine.
4. Step4
   Take roughly 1/4 cup of muffin mixture and encase each crème or caramel filled chocolate egg. Roll into even egg shapes.
5. Step5
   Once all the eggs have been shaped, place onto a plate and chill in refrigerator.
6. Step6
   While eggs are cooling, seperately melt the dark and white chocolates according to package directions.
7. Step7
   Once firm, take the eggs out of the fridge and dip into dark chocolate mixture. Place onto parchment lined baking sheet. Sprinkle with dark or white chocolate curls or toasted coconut, to garnish. Drizzle white chocolate over eggs, if desired.
8. Step8
   Allow chocolate to harden and serve.