Chocolate Easter Nest Cupcakes

Celebrate the joy of Easter with our Chocolate Easter Nest Cupcakes! These scrumptious vegetarian treats feature a rich chocolate base topped with velvety chocolate buttercream, artfully decorated to resemble a cozy bird's nest. Perfect for American cuisine lovers, these cupcakes are a fun baking project for kids and adults alike.

With potential allergens including eggs, dairy, and gluten, these cupcakes are a festive addition to your holiday table. Their sweet, chocolatey flavor and playful presentation make them ideal for parties, family gatherings, or as a delightful dessert.

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Recipe Collection: Dessert

Serving Size: 18

Cooking Time: 65 minutes

Overview

These delightful Easter Bird Nest Cupcakes are perfect for the holiday season. Decorated with chocolate buttercream and chocolate sprinkles to resemble a nest, each cupcake holds three mini chocolate eggs. It's a fun and delicious treat that kids will love to help make!

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Ingredients

• 1 Cup self-rising flour
• 2 Tablespoons (tbsp) self-rising flour
• 0.5 Cup unsalted butter, softened
• 7 Tablespoons (tbsp) white sugar
• 2 Large eggs, whisked
• 2 Tablespoons (tbsp) cocoa powder
• 0.75 Cup unsalted butter, softened (for buttercream)
• 1.5 Cups cocoa powder (for buttercream)
• 5 Cups confectioners' sugar (for buttercream)
• 0.5 Cup milk (for buttercream)
• 2 Tablespoons (tbsp) milk (for buttercream)
• 1 Drop vanilla extract (for buttercream)
• 3 Tablespoons (tbsp) chocolate sprinkles (for decoration)
• 58 Mini chocolate candy-coated Easter eggs (for decoration)

Steps

1. Preheat the oven to 375°F (190°C). Grease 18 muffin cups or line with paper liners.
2. In a bowl, combine 1 cup plus 2 tablespoons of self-rising flour, 0.5 cup of softened butter, 7 tablespoons of white sugar, 2 whisked eggs, and 2 tablespoons of cocoa powder. Beat with an electric mixer until the batter is evenly blended.
3. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
4. Bake in the preheated oven until the tops spring back when lightly pressed, about 10 to 12 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
5. While the cupcakes are cooling, prepare the buttercream. Beat 0.75 cup of softened butter in a bowl with an electric mixer until light and fluffy. Gradually add 1.5 cups of cocoa powder and 5 cups of confectioners' sugar, alternating with 0.5 cup plus 2 tablespoons of milk. Add the vanilla extract. Beat the frosting until it reaches a spreading consistency, adding more confectioners' sugar or milk as needed.
6. Transfer the chocolate buttercream to a piping bag fitted with a star tip. Pipe a round nest onto each cupcake. Sprinkle the nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

Enjoy your festive Easter Bird Nest Cupcakes!