Chocolate Easter Nest Cupcakes


For whatever reason, I had Easter on my mind this past weekend. I know we still have a few weeks to go, but I can’t help but get ahead of myself here. In addition to spending time with family, one of my favorite things about Easter has always been the dessert. Since I am always in charge of putting together the dessert table, I started thinking about what I might include this year. And because I am constantly planning ahead and am a bit of a perfectionist, I decided to do a test run of these cupcakes on Saturday. It didn’t help that I had a serious craving for chocolate cupcakes.


So let’s talk about these cupcakes. I decided to use my favorite one-bowl chocolate cupcake recipe. The recipe is easy, the cupcakes are delicious and there is only one bowl to clean. Winner.  They are then topped with a light and fluffy chocolate frosting, toasted coconut and Easter egg candies. All I can say is that these cupcakes definitely have Easter dessert table written all over them.

Chocolate Easter Nest Cupcakes
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1½ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 4 tbsp heavy cream
  • 2 cups sweetened shredded coconut
  • Easter egg candies
  1. Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
  2. In a large bowl, whisk together the cocoa powder, flour, granulated sugar, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract. Mix until full combined, about 2-3 minutes. Scrape down the sides of the bowl as necessary. Divide the batter evenly between the prepared muffin cups, filling each about ⅔ full. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  3. For the frosting, add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 3-4 minutes. Add the powdered sugar and cocoa powder. With the mixer on low speed, mix until combined. Increase the speed of the mixer and add the vanilla extract, salt and heavy cream. Mix until light and fluffy, about 3-4 minutes. Frost the fully cooled cupcakes as desired.
  4. For the coconut, preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper and toast the coconut for 10-15 minutes or until evenly browned. Stir occasionally. Top each cupcake with coconut and candy eggs.
 Source: Recipe from the Baker Chick (cupcakes originally adapted from Martha Stewart, frosting adapted from Savory Sweet Life)

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