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Chocolate Nest Cupcakes

Chocolate Nest Cupcakes

If you're looking for a simple Easter or spring dessert, look no further than these Chocolate Nest Cupcakes! With just a few simple decorating steps, you can turn your basic cupcake into a festive and delicious Easter cupcake!
Course cupcakes
Cuisine American
Keyword Easter Cupcakes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24
Calories 549kcal
Author Lauren


Easter cupcake ingredients

  • 24 Cupcakes
  • Vanilla Buttercream
  • 8 ounces Chocolate bar
  • Cadbury mini eggs

Vanilla Cupcakes Ingredients

Vanilla buttercream Ingredients


How to Make Vanilla cupcakes

  • Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
  • Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
  • Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
  • Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
  • Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
  • Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
  • Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
  • Transfer the cupcakes to a cooling rack until they have reached room temperature.

How to Make Vanilla Buttercream

  • Place your butter and shortening together in the bowl of your mixer. Mix them together on medium speed until they are nice and creamy.
  • Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture.
  • Once you have added all the powdered sugar in to your mixture, add in the vanilla extract and then the hot water.
  • Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.
  • The buttercream can be stored at room temperature for up to three days or in the refrigerator for up to two weeks.
  • When you bring it out of the refrigerator let it sit at room temperature for two hours. Then re-whip it for ten minutes to bring it back to life.

How to Make Chocolate Nest Cupcakes

  • Bake your cupcakes and let them cool.
  • Pipe a flat swirl with the buttercream onto the cupcake.
  • Chop the Bar of chocolate into shavings using a sharp knife.
  • Take the chocolate shavings and sprinkle them into the middle of the cupcake to form the nest.
  • Stick 3 chocolate eggs into the middle of the nest pressing them into the buttercream so they will stick.


Calories: 549kcal | Carbohydrates: 70g | Protein: 4g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 2g | Cholesterol: 69mg | Sodium: 87mg | Potassium: 112mg | Fiber: 1g | Sugar: 57g | Vitamin A: 533IU | Calcium: 30mg | Iron: 1mg