Easter Chocolate Nest Cupcakes

Recipe Collection: Dessert

Easter Chocolate Nest Cupcakes bring the joy of Easter to your table with a rich chocolate flavor, topped with creamy chocolate buttercream and adorned with colorful mini chocolate eggs. These vegetarian treats are perfect for family gatherings, offering a whimsical nest effect that delights both kids and adults. With potential allergens including eggs, dairy, and gluten, these American-style cupcakes are a festive addition to your holiday celebrations. Explore this recipe and more in your EasyChef Pro cookbook, complete with a convenient shopping list feature to ensure you get the best ingredients at the lowest cost per serving. Get ready to impress your guests with these charming cupcakes!

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. This fun and festive treat is sure to be a hit with kids and adults alike!

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 18

Cooking Time: 10 minutes

Ingredients

• 1 Cup self-rising flour
• 2 Tablespoons (tbsp) self-rising flour
• 0.5 Cup unsalted butter, softened
• 7 Tablespoons (tbsp) white sugar
• 2 Whole 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 softened 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 softened butter in a bowl with an electric mixer until light and fluffy. Gradually add 1.5 cups of cocoa powder and 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!