White Chocolate Easter Cupcakes
Ingredients
- 1½ (4-oz) bars white chocolate, divided
- ½ cup vegetable oil
- 1 (16.25-oz) box white cake mix
- 3 eggs
- 1¼ cups milk
- 2 (12-oz) cans whipped white frosting
- ½ (4-oz) bittersweet chocolate bar, shaved
- 1 cup milk chocolate Easter candy
Instructions
- Preheat oven to 350°F; line two (12-cup) muffin pans with paper baking cups.
- Chop one white chocolate bar; combine chopped white chocolate and oil in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each interval, until mixture is smooth. Set aside to cool slightly.
- Combine cake mix, eggs, and milk in a large bowl. Add white chocolate mixture; beat at medium speed with an electric mixer until smooth.
- Scoop cake batter into baking cups, filling each about two-thirds full.
- Bake 18 to 20 minutes or until a wooden pick inserted in center of cupcakes comes out clean. Cool in pans 5 minutes; transfer to a wire rack to cool completely.
- Microwave remaining white chocolate at 50% power in 30-second intervals, stirring between each interval, until melted and smooth.
- Beat frosting and melted white chocolate at high speed until white chocolate is incorporated and frosting is fluffy.
- Spread on cooled cupcakes. Garnish with chocolate shavings and milk chocolate candy. Makes 24 cupcakes.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
355
|
355
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 2 | 2 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 175 | 175 |
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