Description
Celebrate Easter with these whimsical Bird’s Nest Easter Cupcakes. Each chocolatey treat is topped with creamy frosting and adorned with colorful edible eggs, creating a festive centerpiece for your spring gatherings. Perfect for both kids and adults, these cupcakes are easy to make and will surely bring smiles to your table.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup sweetened coconut flakes
- Chocolate eggs or jellybeans (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In another bowl, cream softened butter until fluffy. Gradually add sugar and mix well.
- Add eggs one at a time along with vanilla extract, mixing until fully incorporated.
- Alternately mix in dry ingredients and milk on low speed until just combined.
- Fill muffin tins two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting and decorating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 230
- Sugar: 19g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg