I cannot believe these Easter egg nest cupcakes first appeared on this blog back in 2014. This recipe and the photos that went with them have come a long way since then.
I developed this recipe all those years ago for our local newspaper, The Oregonian. These cupcakes are so simple and easy to make and they taste pretty wonderful too. I like to use Cadbury’s Mini Eggs for these because everything from England is better but if you can’t find them or would rather use something else, go for it. Just trust me when I say that the mini egg are really what make these special.
These are a great family recipe — everyone can get together in the kitchen and mix ingredients, decorate the cupcakes and sneak a couple of mini eggs for themselves 🙂 Bonding in the kitchen is my kind of family bonding.
Part of the fun of these are that they are meant to look imperfect. Chocolate ganache running off the sides? No problem. Chocolate eggs rolling off the top the second you put them on? Clearly those ones were meant for you to eat and not for the top of the cupcake.
You’ll probably make a mess while you’re decorating these and that’s ok. I actually encourage it. I always end up with ganache up my arm and melted chocolate all over my fingers. What can I say, I’m a messy baker!
This recipe was featured on Twinkl as part of their Easter Bakes campaign.
Easter Egg Nest Cupcakes
Ingredients
- Cupcakes:
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 4 eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- Topping:
- 3/4 cup semisweet chocolate chips
- 2 tbsp. heavy cream
- 1 cup chocolate, grated or flaked
- 54 Cadbury's mini eggs (or equivalent)
Directions
- Step 1 Preheat oven to 350°F. Place 18 paper cups in muffin pans.
- Step 2 In a large bowl, combine butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Step 3 In another bowl, whisk together flour, baking powder and salt. Add to wet ingredients and stir to combine. Scoop into prepared baking cups.
- Step 4 Bake for 20 minutes. Remove from oven and cool for 5 minutes in pan, then transfer to a wire rack to cool completely.
- Step 5 Once cool, combine the chocolate chips and heavy cream in a small saucepan – heat and stir until melted and smooth, then leave to cool slightly. Swirl on top of cupcakes, top with flaked chocolate pieces and adorn with three mini eggs.
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