German Chocolate Brownie Easter Cups

  • Author: Vera Z.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 12 1x
  • Category: dessert
  • Method: bake
  • Cuisine: American


Rich chocolaty brownie cups topped with a homemade, gooey coconut pecan frosting, garnished with Easter egg candies, and Peeps will look so pretty at your Easter table.



  • 1 (16 oz.) box Brownie Mix
  • Ingredients listed on the box (eggs, water, oil)

German Chocolate Topping:

  • 1 (14 oz. can) sweetened condensed milk
  • ½ cup unsalted butter
  • 3 egg yolks-slightly beaten
  • 1 teaspoon vanilla
  • 1 ½ cup sweetened flaked coconut-toasted
  • ¾ cup chopped toasted pecans


  • Marshmallow Peeps
  • Easter egg candies


  1. To make the topping, in a medium saucepan stir together sweetened condensed milk, butter, and lightly beaten egg yolks and cook over medium-low heat until thickens, stirring constantly (10-15 minutes). Do not undercook it or the topping will be too runny. Then, remove from heat and stir in vanilla, coconut, and pecans. Set aside to cool completely.
  2. To make the brownie cups, grease generously standard cupcake pan with baking spray. Make the brownies according to package directions, divide the mixture into greased cups. It will be approximately 3/4 full. Bake for 20-25 minutes at 350 F.
  3. Remove from oven and press each cup with a metal tablespoon to make a dent for filling. Let brownies cool for 10-15 minutes before removing them from the pan. Run a thin knife around each brownie, lift them gently from the pan and transfer them on a rack to cool completely.
  4. Top each brownie with coconut pecan topping. Garnish with Peeps and Easter egg candies before serving.
  5. Store leftovers in the fridge.