Easter Basket cupcakes
1/2 cup heavy cream
6 oz. semi sweet chocolate chips
2 cups fried chow mein noodles or pretzels
Candy Easter eggs
Heat the cream until simmering and pour over chocolate chips. Let stand 2 minutes and stir the chocolate until smooth and dark. Add the chow mein noodles or pretzels and toss to coat. Place a scoop of mixture into a greased cookie sheet, and top with candied eggs. Repeat until all ingredients are used. Place in the fridge to set. Top your cooled cupcakes with a small amount of frosting (glue) and place a egg basket on top. Great for a place setting at your holiday or spring table.