Easter Cupcake Idea With Chocolate Nests

Cute springtime cupcake idea that makes for an adorable Easter time!

Ingredients:

For Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• ⅓ cup Cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg, at room temperature
• ½ cup buttermilk, at room temperature
• ½ cup hot water or hot coffee
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)

For frosting

• 3 sticks unsalted butter, softened and cut into cubes
• 3 cups confectioners’ sugar, sifted
• 2-3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract (optional)
  pinch of salt
• 2-3 drops green gel paste (or food coloring)

Preparation

For the Cupcakes:

• Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
• Sift together all the dry ingredients in the bowl of an electric mixer.
• In a medium bowl, combine all the wet ingredients using a whisk.
• Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
• The batter will be thin. Divide evenly among the cupcake liners.
• Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
  Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

For frosting:

• Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low-speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in food coloring and whip for an additional minute.
• Frost the cupcakes and top with Easter eggs.