Easter Bird Nest Cupcakes
Description
These cute bird nest cupcakes with miniature eggs are perfect for Easter. The nest is made with chocolate buttercream and decorated with chocolate sprinkles.
Ingredients
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1 cup self-rising flour
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2 tablespoons self-rising flour
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1/2 cup unsalted butter, at room temperature
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7 tablespoons white sugar
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2 eggs
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2 tablespoons cocoa powder
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3/4 cup unsalted butter, softened
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1 1/2 cups cocoa powder
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5 cups confectioners' sugar, or more as needed
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1/2 cup milk
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2 tablespoons milk, or more as needed
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1 drop vanilla extract
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3 tablespoons chocolate sprinkles, or as needed
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58 mini chocolate candy-coated Easter eggs
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
2
Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
3
Spoon batter into the prepared muffin cups, filling each 3/4 full.
4
Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5
While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
6
Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.