Recipe

Bird’s nest cupcakes

here is the easiest and tastiest cupcake recipe to ensure your Easter ends on a sweet note. So have fun with your family on Easter weekend decorating these cute cupcakes with little chocolate eggs.

By Sarah Murphy
  • 25 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print
    Print

Ingredients

  • 125 gram butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cup self-raising flour, sifted
  • 1/4 cup cocoa powder
  • 2/3 cup milk
  • 1 cup chocolate chips
  • chocolate curls, candy-coated Easter eggs to serve
Buttercream
  • 125 gram butter, softened
  • 1 1/2 cup icing sugar, sifted
  • 1/4 cup cocoa
  • 1 tablespoon milk

Method

  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add vanilla. Beat in eggs, one at a time, mixing well after each addition.
  • 3
    Fold in combined flour and cocoa powder, alternately with milk. Fold through chocolate chips. Spoon mixture into paper cases until two-thirds full.
  • 4
    Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  • 5
    BUTTERCREAM. In a small bowl, using an electric mixer, beat butter on high until pale. Gradually add combined icing sugar and cocoa, beating until fluffy. Beat in milk.
  • 6
    Spread the tops of cooled cakes with buttercream. Serve with chocolate curls and candy-coated Easter eggs.

Notes

  • Instead of making chocolate curls, you can use broken Flake bars.