Easter Bird Nest Cupcakes

16 ingredients
6 steps

Ingredients

  • 1 cup self-rising flour
  • 2 tablespoons self-rising flour
  • 1/2 cup unsalted butter, at room temperature
  • 7 tablespoons white sugar
  • 2 eggs
  • 2 tablespoons cocoa powder
  • Chocolate Buttercream:
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups cocoa powder
  • 5 cups confectioners' sugar, or more as needed
  • 1/2 cup milk
  • 2 tablespoons milk, or more as needed
  • 1 drop vanilla extract
  • Decoration:
  • 3 tablespoons chocolate sprinkles, or as needed
  • 58 mini chocolate candy-coated Easter eggs

Directions

  1. 1
    Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
  2. 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. 3
    Spoon batter into the prepared muffin cups, filling each 3/4 full.
  4. 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. 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. 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.

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