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Easy chocolate Easter nest cupcakes recipe - fun Easter baking project for kids
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5 from 1 vote

Easter Nest Chocolate Cupcakes

This cute and easy chocolate Easter nest cupcakes recipe with chocolate buttercream nests and mini egg chicks is perfect for baking with kids this Easter!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert, Party Food
Cuisine: British, Easter
Servings: 12 cupcakes
Author: Grace Hall

Ingredients

For the chocolate cupcakes:

  • 175 g softened butter or dairy free spread
  • 175 g golden caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 50 g cocoa powder
  • 3 Tbsp milk or dairy free alternative
  • 2 tsp vanilla extract

To decorate:

  • 100 g softened butter or dairy free spread
  • 200 g icing sugar
  • 3 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 Tbsp milk or dairy free equivalent
  • 36 Chick Mini Eggs

Instructions

  • Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
  • Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
  • Sift the flour and cocoa powder on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.
  • Divide the cake mixture between the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen and springy to the touch.
  • Once the cakes are cooked, transfer to a wire rack to cool. Whilst the cakes are cooling, make the chocolate buttercream icing:
  • Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar and cocoa powder, a little at a time, until completely combined.
  • Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
  • Using a palette knife, spread a layer of buttercream icing over the top of each cupcake.
  • Spoon the remaining buttercream into a piping bag with a grass piping nozzle. Pipe a nest shape around the edge of each cupcake.
  • Finish off each cupcake by adding 3 mini egg chicks to each nest.