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Easter chocolate nest cupcakes

Easter chocolate nest cupcakes

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Delightful Easter chocolate nest cupcakes that blend rich chocolate flavor with whimsical nests made of chocolate and chow mein noodles, topped with candy eggs for a festive touch.

Ingredients

Scale

1 ½ cups All-purpose flour
1 cup Granulated sugar
½ cup Unsweetened cocoa powder
1 teaspoon Baking soda
½ teaspoon Baking powder
¼ teaspoon Salt
2 Large eggs
½ cup Milk
¼ cup Vegetable oil
1 teaspoon Vanilla extract
½ cup Hot water
1 cup Unsalted butter
3-4 cups Powdered sugar
½ cup Unsweetened cocoa powder
3-4 tablespoons Heavy cream
1 teaspoon Vanilla extract
1 pinch of Salt
1 cup Milk chocolate chips
1 cup Shredded chow mein noodles
12-18 Candy robin eggs

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
  2. In a large bowl, whisk together the sifted all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt
  3. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth
  4. Pour the wet ingredients into the dry ingredients and mix until just combined
  5. Slowly add the hot water or coffee and mix until incorporated
  6. Divide the batter among the prepared muffin cups, filling them about two-thirds full
  7. Bake for 18-22 minutes or until a skewer comes out clean. Cool completely
  8. For the frosting, beat the butter until light and fluffy, then gradually add sifted powdered sugar and cocoa powder
  9. Add heavy cream, vanilla extract, and a pinch of salt, and mix until smooth
  10. Melt chocolate chips in intervals and stir in chow mein noodles until fully coated
  11. Spoon chocolate-coated noodles into nests on parchment paper and chill until set
  12. Frost cooled cupcakes, place chocolate nests on top, and add candy eggs

Notes

Use room temperature ingredients for better mixing.

Do not overmix the batter to keep cupcakes light and fluffy.

Quality cocoa powder enhances the chocolate flavor.