These adorable Easter Chocolate Mini Egg Nest Cupcakes are perfect for celebrating Easter with family and friends. The combination of moist chocolate cupcakes, creamy frosting, and crunchy nest topping, with a pop of colour from the mini eggs, will be an instant hit at any gathering.
Yield: 12 cupcakes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) boiling water
For the Frosting
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) whole milk
- 1 teaspoon pure vanilla extract
For the Nest Topping
- 1 1/2 cups (75g) chow mein noodles
- 1 cup (175g) chocolate chips
For Decoration
- 36-48 mini chocolate eggs (such as Cadbury Mini Eggs)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, cocoa powder, sugar, baking soda, and salt in a large bowl until well combined.
- Mix the buttermilk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined. Be careful not to overmix.
- Stir in the boiling water until the batter is smooth. It will be thin.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the Frosting
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, and beat until smooth and fluffy.
- Once the cupcakes have cooled completely, frost each cupcake with a generous layer of frosting.
For the Nest Topping
- Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each interval until smooth.
- Gently fold in the chow mein noodles until they are fully coated in chocolate.
- Using a spoon or your fingers, shape a small amount of the chocolate-covered noodles into a nest shape on top of each frosted cupcake.
- Place 3-4 mini chocolate eggs in each nest, gently pressing them into the nest topping to secure them.
- Allow the chocolate nests to set for 15-20 minutes before serving.
Frequently Asked Questions (FAQ)
How long does it take to make these cupcakes?
The total preparation and baking time for these irresistible Easter cupcakes is approximately 45 minutes.
Are these cupcakes suitable for people with dietary restrictions?
This recipe contains gluten, dairy, and eggs. However, you can modify it using gluten, dairy, or egg-free alternatives to cater to specific dietary needs.
Can I customize the frosting flavour for these cupcakes?
Absolutely! Feel free to experiment with different frosting flavours, such as vanilla, strawberry, or zesty lemon buttercream, to complement the mini chocolate eggs.
Can I freeze the cupcakes for later consumption?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Just wrap them individually in plastic and store them in an airtight container. Thaw them at room temperature and frost them before serving.
