It is almost Easter time! I am so excited!
Easter has always been a special time with my family! It is one of our most favorite holidays and marks the second anniversary of when my sister got engaged!
The day she got engaged was so special because we all knew it was going to happen and planned a surprise party afterward! What my sister thought was a typical Easter Sunday dinner, turned into an impromptu engagement celebration! Seeing the look of pure joy and excitement on my sister’s face was wonderful! And worth the effort of keeping such a ginormous secret from her!
While there’s no proposal taking place this year, there might be something just a little bit sweeter in the form of a chocolate cupcake nest!
This year, I have one of the cutest cupcake recipes to share with you guys! Look at these cute little cupcake nests! Aren’t they so cute?
I think they’re even cuter knowing how easy they are to make! What’s my trick for getting these cute little stringy nests? A sandwich bag, of course!
Take a sandwich baggie, grab a toothpick, and gently poke three holes in the corner. Make sure they’re not too close together, but you want them fairly close to the edge of the bag.
Take the sandwich bag filled with frosting and apply a gentle but firm pressure to squeeze the frosting out of the holes in the bag. Be careful not to squeeze too hard, because the bag could pop! Speaking, from experience here, these sandwich baggies pop easier than you would expect them to! But, it’s all worth it in the end to have these adorable little nests lining your Easter table!
If you have a piping bag and a tip that has holes in it, feel free to use that! Sadly, my piping tips have been lost during my move earlier this year, so we’ll still looking for those! How is it that the smallest little tips are always the hardest to find?!
1 cup of flour
1 cup of sugar
6 tablespoons of cocoa powder
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of cinnamon
1/4 teaspoon of salt
1/2 cup of buttermilk
1/4 cup of oil
1/2 cup of boiling water
2 sticks of room temperature butter
3 cups of powdered sugar
1/3 cup of cocoa powder
1 teaspoon of vanilla
1/4 cup of heavy cream
A pinch of salt
Chocolate Easter eggs
Preheat the oven to 350 degrees.
Combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon in a bowl. Whisk together to fully combine the ingredients and break up any lumps.
Add in eggs, oil, and buttermilk. Stir until almost combined. There should still be some clumps of flour throughout.
Then stir in the cup of boiling water. Gently, stir in the water. Be careful! Some water may splash out on you while stirring!
Line a cupcake dish with liners and fill about 2/3’s of the way full.
Bake for 16-18 minutes, or until a toothpick is inserted and comes out clean.
While the cupcakes cool, let’s make the frosting!
Add butter to the bowl of a stand mixer and whip up on a medium-high speed, using the whisk attachment.
When the butter looks fluffy and light, about 1 minute, turn down the speed and begin to add in the powdered sugar, followed by the cocoa powder and salt.
Then, add in vanilla and heavy cream. Beat on high speed for about 1-2 minutes to really incorporate some air into the frosting!
To pipe the frosting, take a plastic bag and poke about two-three holes in one of the corners. I used a toothpick to gently poke the holes. You want to use something small so the holes aren’t too big.
Fill the bag with the frosting and begin to pipe all over the top of the cupcake. Then, using a circular motion, build the frosting up to look like a nest. Add three eggs right in the center.
Seriously, how fun are these?! I just love looking at them!
They are so fun to make and even more fun to eat! I know the candy-coated Easter eggs are decoration, but I love the crunch of the candies with the softness of the icing and cupcake! It’s really a perfect Easter dessert!