Easter Nest Cupcakes

Easter Nest Cupcakes

Try these sweet and delicious treats, perfect for a springtime celebration.

Easter is coming, which means you've probably eaten at least one bag of those widely loved mini eggs. If you're anything like me you've lost track at how many you've consumed.

Really, who can resist their crunchy shells protecting that melt-in-your-mouth chocolate egg? But you know what makes them even harder to resist? When they're sitting atop a chocolate cupcake in a sweet chocolate icing nest.

These festive cupcakes are the perfect treat for Easter and upcoming parties. And with a piping bag and a 1M (Wilton) tip, they're an absolute cinch to make!

Go ahead and wow your co-workers, family, and friends with these adorable and delicious treats. Don't worry if you have to go out to buy another bag of mini eggs because you ate the first one...you're not alone.

Easter Nest Cupcakes

Yields 12 large or 24 small cupcakes

Cake

1 cup milk

1 tablespoon apple cider vinegar

1 cup all purpose flour

1/3 cup cocoa powder

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/3 cup canola oil

1 tablespoon pure vanilla extract

1 small package mini eggs

Icing

1 cup butter, softened

3 cups icing sugar

1 tablespoon pure vanilla extract

2 tablespoons cocoa powder

1. Preheat the oven to 350 degrees F and line muffin tins with cupcake liners.

2. Whisk together the milk and vinegar and set aside for five minutes.

3. Meanwhile, sift together the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.

4. Add the rest of the wet ingredients to the milk mixture. Whisk thoroughly to combine. In two batches, gently whisk the dry ingredients into the wet ingredients and mix until large lumps disappear.

5. Fill cupcake liners about two-thirds full. Place in hot oven and bake for 18-20 minutes.

6. Meanwhile, use a stand mixer to cream the butter. Make sure there are no hard lumps. Sift in the icing sugar 1/2 cup at a time while the mixer continues to cream ingredients together. Mix until smooth and creamy, and then add the vanilla.

7. Remove 1/2 cup of icing and place in a small bowl. Sift in cocoa powder and mix thoroughly. If icing becomes too dry, you can add 1/2 teaspoon of water or milk to moisten.

8. Remove cupcakes from oven when ready (insert a toothpick to test). Let them cool for a few minutes before transferring them to a cooling rack. Allow them to cool completely before icing.

9. Spread the white icing on with a knife. Using a 1M tip, pipe a circle on the top of the cupcake with the chocolate icing. Place three mini eggs in the center of the circle. If you'd like to enhance the look of a nest, place toasted coconut inside the nest before adding the eggs.

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