Description
These whimsical cupcakes are topped with a nest made of chocolate shavings, holding mini candy eggs. With a soft cake and creamy frosting, they capture the essence of Easter in every bite, making them an irresistible addition to your holiday spread.
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Chocolate Nest Decoration:
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 1 ½ cups shredded coconut (unsweetened)
- 12 small candy eggs (such as Jordan almonds, chocolate eggs, or jelly beans)
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream (or milk for a thinner consistency)
- Pastel food coloring (optional, for decorating)
- Optional: Sprinkles or edible glitter for extra decoration
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This helps distribute the dry ingredients evenly and ensures the cupcakes will rise evenly.
In a separate large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed. Beat until the mixture becomes light and fluffy, about 2-3 minutes. This step incorporates air into the mixture, which is essential for achieving a light and airy cupcake.
Add the eggs one at a time, beating well after each addition. This helps incorporate the eggs thoroughly, providing structure to the cupcakes. Mix in the vanilla extract, ensuring everything is fully combined.
Gradually add the dry ingredients to the wet ingredients in small portions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter, as overmixing can lead to dense cupcakes.
Scoop the cupcake batter into the prepared cupcake tin. Fill each cupcake liner about 2/3 full, leaving room for the cupcakes to rise as they bake. You can use a spoon or a cookie scoop for uniform portions.
Smooth the top of the batter with a spatula to ensure even baking.
Place the cupcake tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden brown and spring back when touched.
Once the cupcakes are baked, remove them from the oven and allow them to cool in the tin for 5 minutes. After that, transfer the cupcakes to a wire rack to cool completely before frosting. Cooling the cupcakes completely ensures the frosting won’t melt when applied.
While the cupcakes are cooling, make the chocolate nests. In a microwave-safe bowl or using a double boiler, melt the semisweet chocolate chips and butter together. Stir frequently to ensure the chocolate doesn’t burn.
Once melted, remove from heat and add the shredded coconut to the chocolate. Stir the coconut into the chocolate mixture until it’s evenly coated. This will form the nest-like texture that will sit atop your cupcakes.
Once the cupcakes are completely cool, it’s time to frost them. In a large mixing bowl, use an electric mixer to beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and 2 tablespoons of heavy cream (or milk) and continue beating until the frosting is light, fluffy, and smooth. If the frosting is too thick, add another tablespoon of heavy cream to achieve the desired consistency. If the frosting is too thin, add more powdered sugar.
Optional: Divide the frosting into separate bowls and color each bowl with different pastel food colors to create a rainbow of frosting, perfect for decorating.
Use a piping bag fitted with a round tip (or star-shaped tip for a textured look) to frost each cupcake. Pipe a generous swirl of frosting on top of each cooled cupcake.
Once the cupcakes are frosted, take small spoonfuls of the chocolate-coconut mixture and form them into nest shapes on top of each cupcake. You can make them as small or large as you like, but be sure to leave a small indentation in the center of each “nest” for the candy eggs.
Place 2-3 candy eggs into each chocolate nest. You can use jelly beans, small chocolate eggs, or pastel-colored candies. This adds a cute and festive touch to the cupcakes, completing the “egg nest” look.
Your Egg Nest Cupcakes are now ready to be served! These cupcakes are perfect for Easter, spring-themed parties, or any event that calls for a fun, festive, and delicious treat. Serve them up on a platter or give them away as adorable party favors.
- Prep Time: 25 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 240-270 kcal
- Fat: 12-15g
- Carbohydrates: 32-35g
- Protein: 3g