Line mini cupcake pans with paper liners. Prepare white cake mix according to manufacturer’s instructions. Use a #40 purple scoop to deposit 0.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Place white buttercreme into a piping bag fitted with a large open tip, pipe buttercream in swirls on top of cupcakes. Immediately sprinkle with chocolate and then top with chocolate eggs.
White Cake, Mini, Buttercreme, Buttercream, Chocolate, Tagliatellis, Eggs, Candy