Description
Delight in these charming Bird’s Nest Cupcakes, perfect for spring celebrations or Easter gatherings. Moist homemade cupcakes topped with fluffy chocolate frosting and decorated with edible nests and candy eggs bring a whimsical touch to your dessert table.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
Chocolate Frosting
- â…“ cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- ¼ cup whole milk
- 3 cups confectioners’ sugar
Decoration
- Chocolate shavings or crispy noodles for nests
- Candy eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition to create a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the flour and baking powder into the batter, alternating with the milk, mixing gently until just combined to avoid overmixing, which ensures tender cupcakes.
- Fill and Bake: Fill each cupcake liner two-thirds full with the batter. Bake for 18-20 minutes or until the cupcakes turn golden brown and a toothpick inserted in the center comes out clean. Remove and let cool completely on a wire rack.
- Prepare Frosting: In a bowl, whip together the cocoa powder, softened butter, milk, and confectioners’ sugar until fluffy and smooth.
- Frost Cupcakes: Generously frost the cooled cupcakes with the chocolate frosting using a spatula or piping bag for a neat finish.
- Create Nests and Decorate: Form small nests on top of the frosting by placing chocolate shavings or crispy noodles. Finish by decorating each nest with candy eggs for a festive look.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute crispy noodles with toasted coconut flakes for a different texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Use good quality cocoa powder for richer frosting flavor.
