Easter Bird Nest Cupcakes

These cute Easter cupcakes are decorated with chocolate buttercream and chocolate sprinkles to make a nest, with each nest holding three chocolate eggs in the centre. Kids will love to help make these Easter cupcakes!

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 346 Calories

Ingredients

• 2 eggs
• ¾ cup unsalted butter, softened
• ½ cup milk
• 1 cup self-rising flour
• 7 tablespoons white sugar
• 2 tablespoons self-rising flour
• 2 tablespoons cocoa powder
• ½ cup unsalted butter, at room temperature
• 1 drop vanilla extract
• 2 tablespoons milk, or more as needed
• 1 ½ cups cocoa powder
• 5 cups confectioners' sugar, or more as needed
• 3 tablespoons chocolate sprinkles, or as needed
• 58 mini chocolate candy-coated Easter eggs

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.

Step 3

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.

Step 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.

Step 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.

Step 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.