These Easter Nest Cupcakes Are Almost Too Cute to Eat

What surer sign of spring is there than nests filling up with eggs? We're paying tribute to the phenomenon with these cute Easter nest cupcakes. Dark chocolate cake is topped with grasslike green frosting, and on that sits the cutest little nest with three pastel chocolate mini-eggs. How perfect!

Yields: 24 servings

Prep Time: 50 mins

Total Time: 1 hour 30 mins

Ingredients

For the Cupcakes:

• 2 1/4 c.

  all-purpose flour, spooned and leveled

• 3/4 c.

  unsweetened cocoa powder

• 2 c.

  granulated sugar

• 1 tsp.

  baking powder

• 1 tsp.

  baking soda

• 1/2 tsp.

  kosher salt

• 3/4 c.

  canola oil

• 2

  large eggs

• 1 tsp.

  pure vanilla extract

• 1 c.

  full-fat buttermilk

• 3/4 c.

  strongly brewed and cooled coffee (or hot water)

For the Vanilla Buttercream:

• 1 1/2 c.

  (3 sticks) unsalted butter, at room temperature

• 2

  to 3 tbsp. heavy cream

• 1 tsp.

  pure vanilla extract

• 4 c.

  confectioners’ sugar

• 2 tbsp.

  cocoa powder

• Green food coloring

• (9-ounce) package mini chocolate eggs, such as Cadbury

Directions

1. Make the cupcakes: Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt in a bowl.

2. Beat oil, eggs, vanilla, buttermilk, and coffee with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer to prepared pans, dividing evenly (each cup should be about two-thirds full).

3. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool in pans on a wire rack 15 minutes, then transfer to rack to cool completely.

4. Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cream and vanilla. Slowly beat in confectioners’ sugar until combined, 1 to 2 minutes. Transfer about one-third of the frosting to another bowl; add cocoa powder and stir to combine. Stir in green food coloring to the remaining frosting until the desired color is reached. Transfer green frosting to a piping bag fitted with a large star tip. Pipe frosting onto each cupcake. Transfer chocolate frosting to a second piping bag fitted with a smaller star tip. Pipe a circle for the nest. Place mini egg candies in each nest. Serve immediately or store, covered, at room temperature for 2 to 3 days.

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