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    Chocolate Petite Egg Cupcakes with White Chocolate Frosting


    For the Cupcakes

    • 1 1/2 cups Brodie self-rising flour
    • 1 1/4 cups all-purpose flour
    • 1 cup unsalted butter (at room temperature)
    • 1 3/4 cup granulated sugar
    • 3 eggs (at room temperature)
    • 1 cup homogenized (3.25%) milk
    • 1 teaspoon vanilla extract
    • 1 cup crushed Chocolate Petite Eggs

    (*to crush, place petite eggs in large Ziploc bag on a cutting board and use whatever kitchen utensil you have on hand that has a large base to crush the petite eggs)

    For the Icing
    • 1 cup unsalted butter (at room temperature)
    • 6 cups icing sugar
    • 1/4- 1/2 cup milk
    • 1 teaspoon vanilla extract
    • 1/3 cup Mercken's white chocolate molding wafers
    • Additional Chocolate Petite Eggs for garnish, to taste


    • Preheat oven to 350 degrees
    • Line muffin tins with cupcake papers (makes approximately 24)
    • In a small bowl combine the 2 different types of flours and set aside. In a small measuring cup, combine the milk with the vanilla and set aside as well.
    • In a large bowl, cream the butter until smooth with an electric mixer.
    • Add the sugar gradually and beat until fluffy.
    • Add eggs one at a time, beating well after each addition.
    • Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
    • Beat until well combined, however it is important not to overbeat the ingredients.
    • Pour the crushed Chocolate Petite Eggs into the batter and mix with large spoon until well blended.
    • Using an ice cream scoop, fill the cupcake papers about 3/4 full.
    • Bake for 18-20 minutes (*time may vary between ovens).
    • Let the cupcakes cool for a few minutes, then remove from the tins and let cool completely on wire racks before you decorate.
    • Once the cupcakes are completely cool, it is time to ice the cupcakes.
    • In a large bowl, mix the butter and vanilla. Add 3 cups of icing sugar, with half the milk and mix until smooth and creamy. Gradually add the remaining icing sugar and milk until icing is of a thick enough consistency (*note you may not need to add all the icing sugar and milk).
    • In a small bowl, melt the white chocolate Mercken's molding wafers in the microwave for 30 second intervals (you will probably need to do 3 - 30 second intervals to melt all the wafers). After each interval, remove the bowl from microwave and stir wafers to prevent burning.
    • Once wafers are completely melted, pour into the icing and mix until well blended.
    • Ice cupcakes however you prefer and top with more petite eggs!

    (*the cupcakes in the picture are iced using the Wilton 2D tip)