Description
These delightful Bird’s Nest Cupcakes are a fun and festive treat perfect for springtime or Easter celebrations. Moist vanilla cupcakes are topped with rich chocolate frosting and decorated to resemble bird nests with candy eggs, combining classic flavors with a whimsical presentation.
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
- 2 tbsp whole milk
- 3 cups confectioners’ sugar
Decoration
- Chocolate shavings or crispy noodles (for creating nests)
- Candy eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or by hand.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the flour and baking powder to the mixture, alternating with the milk. Mix until just combined to avoid overmixing, which can make cupcakes tough.
- Fill Cupcake Liners and Bake: Fill each cupcake liner about two-thirds full with batter and bake in the preheated oven for 18-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
- Prepare Frosting: In a bowl, whip together the cocoa powder, softened butter, milk, and confectioners’ sugar until the frosting is fluffy and smooth.
- Frost Cupcakes: Generously frost the cooled cupcakes with the chocolate frosting.
- Create Bird’s Nests and Decorate: Use chocolate shavings or crispy noodles to form nest shapes on top of the frosting, then place candy eggs inside each nest for an adorable finishing touch.
Notes
- Ensure butter is softened to room temperature for easy creaming and smooth batter.
- Do not overmix the batter to keep cupcakes light and tender.
- Let cupcakes cool completely before frosting to prevent melting.
- You can substitute candy eggs with jelly beans or mini chocolate eggs.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
