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Easter Bird Nest Cupcakes
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Easter bird nest cupcakes with chocolate buttercream and sprinkles, topped with miniature eggs.
Ingredients:
  • 1 cup self-rising flour
  • 2 tablespoons self-rising flour
  • 0.5 cup unsalted butter, at room temperature
  • 7 tablespoons white sugar
  • 2 tablespoons cocoa powder
  • 0.75 cup unsalted butter, softened
  • 1.5 cups cocoa powder
  • 5 cups confectioners' sugar, or more as needed
  • 0.5 cup milk
  • 2 tablespoons milk, or more as needed
  • 1 drop vanilla extract
  • 3 tablespoons chocolate sprinkles, or as needed
  • 58 mini chocolate candy-coated Easter eggs
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C), then prep 18 muffin cups by greasing or lining with paper liners.
  • In a bowl, mix together 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder. Use an electric blender to beat until batter is well combined.
  • Fill the prepared muffin cups with batter, leaving 1/4 of the space at the top.
  • Bake in the oven until the tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
  • After the cupcakes have cooled, prepare the buttercream. Cream 3/4 cup of butter in a bowl with an electric mixer until fluffy. Alternate adding 1 1/2 cups of cocoa powder and confectioners' sugar with 1/2 cup plus 2 tablespoons of milk. Mix in vanilla extract. Beat the frosting until it reaches a spreadable consistency, adjusting with more confectioners' sugar or milk if necessary.
  • Fill a piping bag fitted with a star tip with the chocolate buttercream. Pipe a round nest onto each cupcake. Sprinkle the nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

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