Chocolate Cupcake Nests

Yeahhhhh!!! This is my 100th blog post.
Spring is my favorite season of the year….:)
Spring time is soo much fun to see all the plants blossom, great to see all the vibrant colors. Decided to make my chocolate cupcakes and decorate them with warm colors of spring. This happened to be just in time for Easter. Kids enjoyed decorating the cupcakes.



for cupcakes
unsweetened cocoa powder 1/2 cup
all-purpose flour 1 1/2 cups
sugar 1 1/2 cups
baking soda 1 1/2 tsps
baking powder 3/4 tsp
salt 1/2 tsp
eggs large 2
warm water(heat 30 secs in microwave) 3/4 cup
milk or cream 3/4 cup
vegetable oil 3 tblsp
vanilla extract 1 tsp

for frosting
unsalted butter 1/2 cup, softened
powdered sugar 2 cups
vanilla extract 1 tsp
milk or heavy cream 2 tblsp

for topping
Cadbury Easter egg candies for decoration
unsweetened coconut shreds 1 cup
powdered sugar 2 tsp


for cupcakes
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners; set aside.
In a large bowl mix together cocoa powder, flour, salt, sugar, baking soda, baking powder.
Add eggs, warm water, milk, oil, and vanilla.
Mix until smooth using a hand mixer for about 3 minutes.
Scrape down the sides and bottom of bowl so that the batter is well mixed.
Using an icecream scoop the batter and pour 2/3 full in each muffin cup.
Bake for 18-20 minutes until well done.
Transfer to a wire rack, let cool completely.

for frosting

Take the softened butter in a large bowl and fold in powdered sugar using a spatula.
Using a hand mixer, cream the mixture for 3 mins till soft and fluffy.
Add the vanilla essence and milk/cream and continue to cream them for 1 minute.

Note: If there is frosting remaining it can be stored in the refrigerator for 4-5 days or frozen for a longer time.

for topping

Toast coconut at 325F for 10-15 minutes.
Mix the powdered sugar when cooled.
Frost each cupcake, top with toasted coconut, and place 2 candy eggs on top of the coconuts into the frosting.

Enjoy !!!


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