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.
Bird’s nest cupcakes




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

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