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The Crafting Foodie and I’m so excited to share the adorable and easy, springy, Easter cupcakes with you. It’s been in the 50’s this entire week, so even though February just ended, it feels like spring around my neck of the woods.
ROBIN'S NEST CUPCAKES:
Ingredients
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup vegetable oil (I used coconut oil melted and cooled)
- 4 large eggs
- ½ cup strong coffee warm
- ¼ cup plus 2 tablespoons milk
- 2 tsp vanilla extract I used vanilla bean paste
For the Chocolate Frosting:
- 2 cups unsalted butter at room temperature
- 4 cups confectioners' sugar
- 1/2 cup cocoa powder
- 1/2 cup chopped dark chocolate
- 2 tbs whole milk or cream
- 1 tsp vanilla extract
- To Assemble the Cupcakes:
- Chocolate jimmies
- Mini-Chocolate Eggs
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees Line a muffin tin with paper wrappers.
- In a medium bowl, sift the flour, cocoa, baking soda, and salt.
- In a large bowl, whisk the oil, sugar, oil, eggs, and coffee.
- Slowly mix in the dry ingredients, and mix until just combined.
- Fill each cup of the muffin tin about 2/3 full.
- Bake for 14 to 16 minutes.
- Allow the cupcakes to cool in the pan for about 15 minutes. Then remove them from the pan and allow them to cool completely on a cooling rack.
For the Frosting:
- Sift the confectioners' sugar and cocoa powder
- Melt the chocolate and set aside to cool slightly
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter until fluffy.
- Add the confectioners' sugar combination. Mix until just combined.
- Add the milk and vanilla, mix until just combined.
- Add the melted chocolate. Mix until completely combined.
- To Assemble the Cupcakes:
- Fill a piping bag fitted with a 1M tip with the chocolate frosting.
- Pipe the frosting, building up the frosting on the sides to create a nest.
- Sprinkle with jimmies.
- Place chocolate eggs inside nest.
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