Chocolate Easter Nest Cupcakes

Experience the joy of spring with our Chocolate Easter Nest Cupcakes! These rich, chocolatey treats are perfect for your holiday celebrations, featuring a fluffy cupcake base topped with creamy chocolate buttercream and decorated with colorful mini chocolate eggs. Ideal for vegetarians, these American-style cupcakes are a fun baking project for kids and adults alike.

With a flavor profile that combines sweet and rich chocolate, these cupcakes are versatile enough to be served at any festive gathering. Plus, they’re free from nuts, making them a safe choice for those with allergies.

Find this recipe and more in your EasyChef Pro cookbook, where you can easily create a shopping list for the lowest cost per serving. Get ready to impress your family and friends with these charming Easter treats!

Recipe Collection: Dessert

Serving Size: 18

Cooking Time: 65 minutes

Overview

These delightful Easter Bird Nest Cupcakes are perfect for the holiday season. With a rich chocolate flavor and a fun decorative twist, these cupcakes are topped with chocolate buttercream and adorned with chocolate sprinkles and mini chocolate eggs. They are a treat that kids will love to help make and enjoy!

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Ingredients

Cupcakes

• 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
• 2 Tablespoons (tbsp) cocoa powder

Chocolate Buttercream

• 0.75 Cup unsalted butter, softened
• 1.5 Cups cocoa powder
• 5 Cups confectioners' sugar
• 0.5 Cup milk
• 2 Tablespoons (tbsp) milk
• 1 Drop vanilla extract

Decoration

• 3 Tablespoons (tbsp) chocolate sprinkles
• 58 Mini chocolate candy-coated Easter eggs

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 butter, 7 tablespoons of sugar, 2 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 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 1 drop of vanilla extract. Beat the frosting until it reaches a spreading consistency.
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!