Recipe Ingredients:

• 1/2 cup M&M’S Easter Peanut, divided
• 1 box (15.25 oz) vanilla cake mix 12 mini waffle ice cream cups
• 2 1/2 oz plain brick-style cream cheese
• 3 tbsp smooth peanut butter
• 3 tbsp icing sugar
• 1/2 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut
• 3 to 4 drops green food coloring
• 6 red licorice laces, halved

Directions:

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

1. Preheat oven to 350°F. Chop half of the M&M’S Easter Peanut. Line 12 muffin cups with cupcake liners.
2. Prepare cake mix according to package directions. Fill each muffin cup with 3 tbsp cake batter. Divide chopped M&M’S Easter Peanut evenly among cupcakes; using tip of knife, swirl into batter. Bake for 12 to 15 minutes or until cake tester inserted into center of cupcake comes out clean. Let cool completely. (Reserve remaining batter for another use.)
3. Remove cupcakes from liners; place in waffle cups.
4. Using electric mixer, beat cream cheese until light and fluffy; beat in peanut butter, icing sugar and vanilla. Spread frosting over each cupcake.
5. Toss coconut with green food coloring; sprinkle over each cupcake. Garnish with remaining M&M’S Easter Peanut.
6. Poke each end of licorice into either side of cake to resemble basket handle.

Tips:

• Alternatively, use toasted coconut instead of green colored coconut if preferred.

Nutrition Facts Per 1 cupcake basket

• Calories 250
• Fat 14g
• Saturated Fat 5g
• Cholesterol 30mg
• Sodium 190mg
• Carbohydrate 29g
• Fiber 1g
• Sugars 19g
• Protein 4g