Easter Bird Nest Cupcakes recipe
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Ingredients
- 1 cup self-rising flour 2 tablespoons self-rising flour ½ cup unsalted butter, at room temperature 7 tablespoons white sugar 2 eggs 2 tablespoons cocoa powder ¾ cup unsalted butter, softened 1 ½ cups cocoa powder 5 cups confectioners' sugar, or more as needed ½ cup milk 2 tablespoons milk, or more as needed 1 drop vanilla extract 3 tablespoons chocolate sprinkles, or as needed 58 mini chocolate candy-coated Easter eggs
Nutrition Info
- 346.2 caloriescarbohydrate: 52.3 gcholesterol: 55.4 mgfat: 15.8 gfiber: 2.8 gprotein: 3.6 gsaturatedFat: 9.5 gservingSize: -sodium: 116.4 mgsugar: 38.1 gtransFat: : -unsaturatedFat: : -
Directions Easter Bird Nest Cupcakes
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
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.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
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.
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.
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.