Chocolate “Easter Nest” Cupcakes
Cook time: 
Total time: 
Yield: 18-24 cupcakes
For Cupcakes:
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
For Frosting:
  • 1 cup unsalted butter (2 sticks), softened
  • 3½ cups powdered sugar
  • ½ cup cocoa powder (I used dutch process, but regular is fine)
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons whole milk or heavy cream
For Topping:
  • 2½ cups sweetened shredded coconut
  • Easter egg candies for topping
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  3. Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
For Frosting:
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Add 3 cups powdered sugar and cocoa. Mix on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more powdered sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
For topping/assembly:
  1. Toast coconut at 325F for 10-15 minutes, stirring occasionally, until evenly toasted.
  2. When cooled, frost each cupcake, top with toasted coconut, and nestle candy eggs inside.
Cupcake recipe from: Martha Stewart Cupcakes
Frosting recipe adapted from: Savory Sweet Life
Recipe by The Baker Chick at