We made these baskets better, without using any butter—with Musselman’s Unsweetened Apple Sauce for a healthier Easter treat.
First, preheat your oven to 350 degrees fahrenheit. Then, line the muffin tins with cupcake liners.
Combine flour, baking powder, baking soda, and salt in a mixing bowl.
Melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla in a separate bowl. Add the liquid ingredients to the dry ingredients and mix them until just combined, then set aside.
Beat egg whites with an electric mixer until soft peaks form, then fold them into the batter until everything is combined.
Next, spoon the batter into the cupcake liners and bake for 9-11 minutes until toothpick comes out clean.
Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool slightly for about 2 minutes so it is not too hot that it melts the butter and cream cheese.
Beat butter and cream cheese in a mixing bowl on medium speed for 60 seconds. Add melted chocolate and vanilla and beat another 6o seconds. Add in the sugar a bit at a time, mixing until until light and fluffy. Add in milk 1 tablespoon at a time to reach desired consistency. Place in a piping bag and apply frosting onto cupcakes.
Shave chocolate into long chocolate shavings. Distribute shavings evenly over frosted cupcakes and then top with the candy coated chocolate eggs.
Refrigerate if not eating within 24 hours. Remove from refrigeration 30-60 minutes prior to serving and allow cupcakes to come to room temperature.