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These Easter nest cupcakes are guaranteed to be a highlight at Easter. They taste incredibly chocolatey, creamy and fluffy. Their appearance makes them cute little eye-catchers on the Easter table. You can easily make the Easter cupcakes at home using ordinary ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Heavenly chocolate Easter nest cupcakes
The Easter nest cupcakes taste incredibly chocolatey. This makes them ideal for all chocolate lovers, alongside the chocolate birthday cake and the mini chocolate sponge cakes.
The batter for the muffins is made with cocoa powder. Only use good quality unsweetened baking cocoa, just like for the fluffy chocolate pound cake or the chocolate pryaniki.
The muffins are also filled with the creamy chocolate ganache, similar to the chocolate honey cake. This gives them even more chocolate flavor.
The frosting for the Easter cupcakes is made from cream and chocolate ganache, which is also used in my chocolate cream cake. It is important that you use delicious, high-quality dark chocolate for the ganache.
The mini Easter eggs on the cupcakes add a special flavor and visual touch. They are small cake pops, but without a stick. They are made from a chocolate cake mix and coated in white chocolate.
Utensils required
I simply hollowed out the muffins with a small knife, just like in the lemon raspberry cupcakes recipe. Of course, you can also use a cupcake corer if you have one at home.
I filled the muffins using a piping bag with a wide hole. However, a teaspoon would also work.
To make the cupcakes look like real Easter nests made from a network of twigs, I piped the frosting using a grass nozzle, just like on the Easter nest cake. Alternatively, you can use a piping bag with a very narrow hole and pipe the frosting in numerous circular motions.
Quicker version
Don’t have that much time to make the Easter nest cupcakes? Then you can shorten the steps.
Just make the chocolate muffins and prepare the chocolate frosting as described in the recipe below. In this case, leave out the filling. You can then, for example, place pre-purchased colorful coated almonds in the “Easter nests”.
These Easter cupcakes are
- chocolatey,
- creamy,
- soft,
- fluffy,
- moist,
- heavenly delicious,
- to make with common ingredients,
- in the shape of little Easter nests,
- a sweet eye-catcher on the Easter table, alongside the carrot cake cupcakes with lime sour cream frosting.
How to make Easter nest cupcakes: tips and tricks
- Use unsweetened baking cocoa for the muffin batter.
- Do not stir the chocolate batter for too long, but only until it has a homogeneous consistency. Otherwise the muffins could taste tough and not fluffy.
- Do not bake the chocolate muffins longer than necessary so that they taste moist and not dry. Test them with a skewer to check whether they are done.
- Use good quality dark chocolate for the chocolate ganache and cream.
- I colored the white chocolate glaze for the mini Easter eggs with the homemade fruit powders. They give them a slightly fruity note. Optionally, you can use a food coloring for this or leave the glaze uncolored.
Did you make the Easter nest cupcakes using this recipe? I look forward to your result, your star rating and your comment below on how they turned out and how they tasted.
Try these Easter pastries too:
- Fried egg cake – the most delicious recipe
- Moist Easter cake with quark and raisins
- Carrot cake with cream cheese frosting – moist fluffy recipe
Easter nest cupcakes
Equipment
- muffin tin
- piping bag with grass nozzle
Ingredients
for the batter
- 120 g butter room warm
- 2 eggs room warm
- 100 g powdered sugar
- 50 ml milk room warm
- 1 pinch of salt
- 170 g flour
- 20 g cocoa powder
- 6 g baking powder
- butter for greasing the baking tin
- flour for dusting the baking tin
for the filling
- 150 g dark chocolate
- 150 g cream
for the frosting
- 120 g dark chocolate
- 120 + 230 g cream
for the mini Easter eggs
- 120 g white chocolate
- 12 g coconut oil
- fruit powders
Instructions
Preparation of the batter
- Grease the muffin tin with butter and dust with flour, tapping off the excess flour. Or place cupcake liners.
- Mix softened butter, eggs, powdered sugar, milk and salt to form a homogeneous mixture.
- Mix flour, cocoa powder and baking powder.
- Add the flour mixture to the egg butter mixture and mix briefly to form a thick chocolate batter.
- Fill the muffin tins about 2/3 full with the batter, bake the chocolate muffins in a preheated oven at 338 °F (170 °C) for approx. 15 minutes and leave to cool completely.
Preparation of the filling
- Break dark chocolate into pieces or chop it coarsely.
- Heat cream (do not boil!), take it off the heat and dissolve the chocolate in it while stirring to create a homogeneous chocolate mixture.
- Leave the chocolate ganache to cool, stirring occasionally, and chill for 1 hour.
- Carefully hollow out the tops of the chocolate muffins in the middle to create a small, deep hollow and fill the hollows with the chocolate ganache. You will need the leftover ganache later for the mini Easter eggs.
- Chill the ganache filled muffins for now.
Preparation of the frosting
- Break dark chocolate into pieces or chop coarsely.
- Heat 120 g of cream (do not boil!), take it off the heat and dissolve the chocolate in it while stirring to create a homogeneous chocolate mixture.
- Leave the chocolate ganache to cool, stirring occasionally, and chill for 1 hour.
- Whip 230 g of cold cream until creamy, add the ganache and whip to a firm chocolate cream.
- Chill the chocolate frosting for 1 hour.
Preparation of the mini Easter eggs
- Place the hollowed-out pastry from the muffins in a mixing bowl and crumble finely.
- Add as much of the leftover chocolate ganache filling and possibly some of the frosting to the chocolate crumbs in batches until you have a malleable chocolate mixture.
- Form mini "eggs" from the chocolate mixture, insert a toothpick into each "egg" and place the "eggs" in the freezer for about 1 hour.
Preparation of the Easter nest cupcakes
- Fill the chocolate frosting into a piping bag with a grass nozzle and pipe it onto the filled muffins in a circular motion.
- Chill the cupcakes for now.
- Melt white chocolate and coconut oil slowly in a hot water bath.
- Divide the melted chocolate into several portions if necessary and color each portion with a fruit powder. You can also color the entire white chocolate mass with a single fruit powder of any color.
- Take the mini chocolate eggs out of the freezer one by one and dip them briefly into the colored chocolate glaze, allowing the excess glaze to drip off briefly.
- Leave the mini chocolate eggs to dry briefly on baking paper.
- Place 2 - 3 mini Easter eggs in each Easter nest cupcake.
Notes
- Use unsweetened baking cocoa for the muffin batter.
- Do not stir the chocolate batter for too long, but only until it has a homogeneous consistency. Otherwise the muffins could taste tough and not fluffy.
- Do not bake the chocolate muffins longer than necessary so that they taste moist and not dry. Test them with a skewer to check whether they are done.
- Use good quality dark chocolate for the chocolate ganache and cream.
- I colored the white chocolate glaze for the mini Easter eggs with the homemade fruit powders. They give them a slightly fruity note. Optionally, you can use a food coloring for this or leave the glaze uncolored.
- Take note of the detailed tips and tricks for making the Easter nest cupcakes at the top of the article.
If you are using Pinterest, you can pin the following picture:
