Chocolate Easter Nest Cupcakes

Recipe Collection: Dessert

Chocolate Easter Nest Cupcakes celebrate the joy of Easter with scrumptious vegetarian treats featuring 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. Explore 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 loved ones 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. It's a fun and delicious treat that kids will love to help make!

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 18

Cooking Time: 65 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 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!