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Delicious Easter Egg Nest Chocolate Cupcakes

Easter egg nest chocolate cupcakes - featured image
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These moist chocolate cupcakes feature a creamy frosting topped with toasted coconut nests and pastel candy eggs, perfect for spring celebrations and Easter.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 g), sifted
  • 1 cup granulated sugar (200 g)
  • ½ cup unsweetened cocoa powder (50 g), preferably Dutch-processed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup whole milk (180 ml), or dairy-free milk
  • ⅓ cup vegetable oil (80 ml)
  • 2 teaspoons vanilla extract
  • ½ cup boiling water (120 ml)
  • 1 cup sweetened shredded coconut (90 g), toasted
  • About 24 mini pastel candy eggs
  • 2 tablespoons butter (28 g), melted
  • 1 cup powdered sugar (120 g)
  • 4 ounces cream cheese (115 g), softened
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk (15–30 ml), to thin frosting if needed

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. Toast shredded coconut on a baking sheet in the oven for about 5 minutes, stirring halfway through, until golden and fragrant. Set aside to cool.
  3. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  4. In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
  5. Slowly add wet ingredients to dry ingredients, stirring gently. Carefully pour in boiling water and mix until smooth; batter will be thin.
  6. Fill cupcake liners about two-thirds full with batter.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes.
  8. Transfer cupcakes to a wire rack to cool completely before frosting.
  9. Beat softened cream cheese and melted butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk one teaspoon at a time if frosting is too thick.
  10. Fold toasted coconut into frosting, reserving some for decoration if desired.
  11. Spread a generous layer of frosting on each cupcake.
  12. Press mini candy eggs into the center of the frosting to create an Easter egg nest.

Notes

Use room temperature eggs and milk for better mixing. Toast coconut carefully to avoid burning. Batter will be thin, which is normal for moist cupcakes. Cool cupcakes completely before frosting to prevent melting. Store in airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: Easter cupcakes, chocolate cupcakes, spring dessert, candy egg cupcakes, toasted coconut nest, festive cupcakes

Find it online: https://atomicbite.com/delicious-easter-egg-nest-chocolate-cupcakes-easy-recipe-for-spring-celebrations/