Nesting Baby Bluebird Cupcakes

Directions

1. 1
   Reserve 1 teaspoon melted chocolate for decorating.
2. 2
   Fold remaining chocolate into 2 cups buttercream with a flexible spatula.
3. 3
   Using an offset spatula, spread chocolate buttercream in a smooth layer over each cupcake.
4. 4
   Tint 1/2 cup remaining buttercream bright yellow with gel-paste food color.
5. 5
   Transfer to a pastry bag fitted with a small V-leaf tip (#349).
6. 6
   Tint remaining buttercream blue.
7. 7
   Transfer to a pastry bag fitted with a medium plain tip (#11).
8. 8
   Pipe three small blue mounds (about 3/4 inch in diameter) for bluebird heads onto each cupcake.
9. 9
   Pipe tiny yellow beaks on each head.
10. 10
    With a toothpick, paint on melted-chocolate eyes.
11. 11
    Refrigerate 30 minutes to allow frosting to set.
12. 12
    Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before proceeding.
13. 13
    To finish, form each nest with 2 tablespoons toasted coconut, patting it into frosting around edge of cupcake with your fingertips.