Easter Nest Cupcakes (Print)

Chocolate cupcakes crowned with silky buttercream and nest-like coconut topping, finished with candy eggs for a festive touch.

# Components:

→ Cupcake batter

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon fine salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water

→ Chocolate buttercream

12 - 1/2 cup unsalted butter, softened
13 - 1 3/4 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tablespoons milk
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

→ Decoration

18 - 1 cup shredded coconut (or chocolate sprinkles), optional
19 - 36 mini candy-coated chocolate eggs

# Directions:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with liners; position an oven rack in the center.
02 - Whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in a large bowl until evenly distributed.
03 - In a separate bowl, whisk the eggs, whole milk, vegetable oil and vanilla until homogenous.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined; incorporate the hot water and mix until the batter is smooth and thin.
05 - Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rise.
06 - Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the centers comes out clean; avoid overbaking to retain moisture.
07 - Remove cupcakes from the tin to a wire rack and cool completely before applying the buttercream to prevent melting.
08 - Beat the softened butter until smooth, then gradually add powdered sugar, cocoa powder, milk, vanilla and a pinch of salt; beat until light and fluffy, adjusting milk for desired consistency.
09 - Pipe or spread the buttercream onto each cooled cupcake in a circular motion, creating a recessed center to resemble a nest.
10 - Sprinkle toasted or untoasted shredded coconut or chocolate sprinkles around the buttercream ring for texture, then place 2–3 mini candy eggs in the center of each nest.

# Expert Advice:

01 -
  • The nests are so cute, your guests may hesitate to eat them (for about two seconds)!
  • The chocolate cupcake base is moist and forgiving, perfect when you’re juggling holiday chaos.
02 -
  • Once I tried frosting before cupcakes cooled and ended up with buttery chocolate puddles—the wait is worth it.
  • Using freshly boiled water really deepens the cocoa flavor, don’t skip this trick.
03 -
  • Always use room temperature ingredients for ultra-smooth batter and buttercream.
  • Piping the buttercream in tight circles, then swirling outwards, gives the most realistic “nest” shape.
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