Easter Chocolate Nest Cupcakes

Celebrate the joy of Easter with our Easter Chocolate Nest Cupcakes! These vegetarian treats feature a rich chocolate flavor, topped with creamy chocolate buttercream and adorned with colorful mini chocolate eggs, creating a whimsical nest effect. Perfect for family gatherings, these American-style cupcakes are a festive addition to your holiday table.

With potential allergens including eggs, dairy, and gluten, these cupcakes are a fun way to bring everyone together. Enjoy them as a sweet dessert or a playful snack.

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!

Recipe Collection: Dessert

Serving Size: 18

Cooking Time: 10 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. 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

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!