Easter Nest Cupcakes with Mini Eggs
Easter Nest Cupcakes with Mini Eggs are a whimsical and festive treat that adds joy to any spring celebration. These fluffy chocolate cupcakes are topped with creamy frosting and adorned with colorful mini chocolate eggs nestled in toasted coconut, resembling adorable nests. Easy to make and delightful to share, they evoke sweet memories of Easter fun and family gatherings. Bake a batch for your next spring event and watch as smiles light up the room!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (room temperature)
- 2 cups powdered sugar (sifted)
- 1 cup toasted coconut flakes
- Mini chocolate eggs (for decoration)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, mix together eggs, milk, oil, and vanilla. Combine wet ingredients with dry ingredients until just mixed.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool for five minutes in the pan before transferring them to a wire rack to cool completely.
- For frosting, beat butter until creamy, gradually add powdered sugar until smooth, then fold in coconut flakes.
- Once cooled, frost each cupcake generously and decorate with mini chocolate eggs.
Nutrition
- Serving Size: 1 cupcake (72g)
- Calories: 248
- Sugar: 23g
- Sodium: 178mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 39mg