Easter Nests

Chocolate cupcakes topped with prepared frosting are covered with toasted coconut and a few colorful egg-shaped candies to make cute Easter birds'-nest cupcakes.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 291 Calories

Ingredients

• ½ cup vegetable oil
• 3 eggs
• 1 ¼ cups water
• 1 (15.25 ounce) package chocolate cake mix
• 1 (16 ounce) can prepared chocolate frosting
• 1 (10 ounce) package sweetened flaked coconut
• 1 cup egg-shaped chocolate candies (such as peanut M&Ms®), or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

Step 2

Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter.

Step 3

Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool.

Step 4

Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. Cool.

Step 5

Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.