Easter is here, and with it comes multi-coloured eggs, lickle fluffy chicks and bunnies, and of course the obligatory mountain of chocolate. This year we decided, as if mini-eggs weren’t enough on their own, that what they really needed were chocolate cupcake nests of buttercream to sit in. Of course.
I love this recipe primarily because it gives me a chance to get my piping bag out; as far as I’m concerned a day without piping bags is a day wasted. Oh, and of course all the chocolate is ok too. Cupcakes are a delight because they are very hard to mess up, take hardly any time to bake, and look great. Whip up a batch of these for the kids and save a few for the grown-ups too!
Chocolate Cupcake Nests – Ingredients (makes 6)
For the decoration
- 2/3 cups icing sugar
- 1 ½ tablespoons cocoa powder
- 60g butter, room temperature
- 1-2 drops vanilla essence
- 18 mini eggs to decorate
Chocolate Cupcake Nests – Directions
- Pre-heat the oven to 190⁰C. Sieve the flour, baking powder and cocoa powder into a small BrightSpring stainless steel bowl and mix well. Set aside.
- In a medium bowl, beat the butter and sugar until light and fluffy. All the egg and mix until combined.
- Gradually add the flour mixture to the wet mixture, beating well to ensure the batter is smooth and light. Spoon the mix into six silicone cupcake cases. Place onto a baking sheet and bake for 15-20 minutes. Check the cupcakes with a skewer: if you skewer the cupcake and it comes out clean, they are ready. Leave to cool.
- Meanwhile, sieve the icing sugar and cocoa powder into a bowl. Add the butter and beat with a wooden spoon until smooth.
- Scoop the icing into a piping bag with a star nozzle, and pipe around the edges of the cupcakes to make a nest shape. We found two circles to be best.
- Nestle three mini eggs in the centre of each icing ‘nest’.