Easter Egg Nest Cupcakes

Name: Easter Egg Nest Cupcakes
Ingredients: FOR THE CAKE:; 1 cup Sugar; 3/4 cups All-purpose Flour; 2 Tablespoons All-purpose Flour; 1/4 cups Cocoa Powder; 2 Tablespoons Cocoa Powder; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 whole Egg, Room Temperature; 1/2 cups Sour Cream, Room Temperature; 1/4 cups Canola Oil; 1 Tablespoon Vanilla Extract; 1/2 cups Boiling Water; FOR THE CHOCOLATE BUTTERCREAM:; 1 stick Unsalted Butter, Room Temperature; 1 cup Icing Sugar; 1 teaspoon Vanilla Extract; 1 Tablespoon Heavy Cream; 1/2 cups Cocoa Powder; FOR THE CREAM CHEESE FROSTING:; 1 package (8 Oz. Size) Cream Cheese, At Room Temperature; 3/4 cups Icing Sugar; FOR THE DECORATION:; 48 pieces Mini Candy Coated Chocolate Egg

25 ingredients

9 steps

Ingredients

FOR THE CAKE:
1 cup Sugar
3/4 cups All-purpose Flour
2 Tablespoons All-purpose Flour
1/4 cups Cocoa Powder
2 Tablespoons Cocoa Powder
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 whole Egg, Room Temperature
1/2 cups Sour Cream, Room Temperature
1/4 cups Canola Oil
1 Tablespoon Vanilla Extract
1/2 cups Boiling Water
FOR THE CHOCOLATE BUTTERCREAM:
1 stick Unsalted Butter, Room Temperature
1 cup Icing Sugar
1 teaspoon Vanilla Extract
1 Tablespoon Heavy Cream
1/2 cups Cocoa Powder
FOR THE CREAM CHEESE FROSTING:
1 package (8 Oz. Size) Cream Cheese, At Room Temperature
3/4 cups Icing Sugar
FOR THE DECORATION:
48 pieces Mini Candy Coated Chocolate Egg

Directions

1

For the cupcakes:
2

Preheat oven to 350 F. Grease a 12-count muffin tin or line with muffin liners.
3

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined. Pour in the boiling water, and slowly mix until smooth.
4

Divide batter evenly among prepared muffin cups, filling them about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
5

For the chocolate buttercream:
6

Beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low. Beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Transfer buttercream to a piping bag with a very tiny round tip.
7

For the cream cheese frosting:
8

Place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes. Transfer frosting to another piping bag with a grass tip or hair tip.
9

To assemble, start piping the cream cheese frosting on the top of the cupcakes. Squeeze the bag, pull up and away when frosting strand is long enough, stop pressure and pull tip away. Once the top is covered with cream cheese frosting, pipe chocolate buttercream on top in a round and wide circle in the middle of the cupcake. Keep piping rounds to make it look like a nest. Place 3 to 4 candy eggs in the middle.