Decadent, Fun, and Perfect for Springtime!
There’s something so festive and whimsical about these Chocolate Nest Cupcakes! Whether you’re making them for Easter, a springtime gathering, or just to bring a little joy to your dessert table, they’re guaranteed to be a hit. These fluffy chocolate cupcakes are topped with a rich buttercream “nest” and adorned with chocolate eggs for the perfect finishing touch. They’re as adorable as they are delicious!
Why You’ll Love This Recipe
- 🧁 Easy & Fun to Decorate: No complex piping skills required—just a simple swirl and a sprinkle of chocolate eggs!
- 🍫 Rich & Chocolaty: A moist, tender chocolate cupcake base paired with a velvety buttercream.
- 🎉 Perfect for Any Occasion: Whether for Easter, a spring party, or a sweet weekend treat!
- 👩🍳 Great to Make with Kids: Little hands will love placing the chocolate eggs on top.
Ingredients Breakdown
Chocolate Cupcake Base:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup hot coffee (or hot water for a milder flavor)
Chocolate Buttercream Frosting:
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
The Nest & Toppings:
- 1 cup shredded chocolate (or chocolate sprinkles)
- Mini chocolate eggs, pastel-colored
Step-by-Step Instructions
Step 1: Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, whisk the melted butter and sugar until smooth. Add the eggs and vanilla and mix well.
Alternate adding the dry ingredients and the milk into the butter mixture, stirring gently. Pour in the hot coffee last and stir until just combined.
Step 2: Bake
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 3: Make the Buttercream Frosting
In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and cocoa powder, beating continuously. Add vanilla, a pinch of salt, and 2 tablespoons of cream or milk, whipping until fluffy. If needed, add the extra tablespoon of cream for a silkier texture.
Step 4: Decorate the Cupcakes
Using a piping bag fitted with a round or star tip, pipe the frosting onto each cupcake in a circular nest-like shape. Sprinkle with shredded chocolate to create the “nest” effect, then press 2-3 mini chocolate eggs into the center of each cupcake.
Chef’s Tips and Tricks
- For ultra-moist cupcakes, don’t skip the hot coffee! It deepens the chocolate flavor without making them taste like coffee.
- Let the cupcakes cool completely before frosting—if they’re warm, the buttercream will melt!
- Use a food processor to finely chop a chocolate bar if you don’t have shredded chocolate.
Recipe Variations and Serving Suggestions
- Flavor Twist: Add a teaspoon of espresso powder to enhance the chocolate flavor.
- Make it Dairy-Free: Swap out butter for dairy-free alternatives and use plant-based milk.
- Extra Texture: Toasted coconut flakes make a great “nest” alternative!
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best texture.
How should I store leftovers?
Keep these cupcakes in an airtight container at room temperature for up to two days or in the fridge for up to five days.
Can I freeze Chocolate Nest Cupcakes?
Absolutely! Freeze unfrosted cupcakes in an airtight container for up to three months. Thaw, then frost and decorate fresh.
Chocolate Nest Cupcakes Recipe
Prep Time:
20 minutes
Cook Time:
18-20 minutes
Servings:
12 cupcakes
Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup hot coffee or hot water
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup shredded chocolate
- Mini chocolate eggs
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt together.
- In another bowl, mix melted butter and sugar. Add eggs and vanilla.
- Alternate adding dry ingredients with milk to the wet mixture, then stir in hot coffee.
- Pour batter into liners and bake for 18-20 minutes. Cool completely before frosting.
- To make frosting, beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and cream or milk. Beat until fluffy.
- Pipe frosting in a nest shape onto cupcakes, sprinkle shredded chocolate, and top with mini chocolate eggs.
Enjoy Baking & Share Your Creations!
I hope you love making these Chocolate Nest Cupcakes as much as I do! If you try them, let me know by leaving a comment below or sharing your creation on social media—just tag #TheKitchensAid so I can see your delicious bakes! Happy baking! 🎉