Springtime Cupcake Idea With Chocolate Nests

We have the cutest springtime cupcake idea that makes for an adorable Easter treat! The pastel colors of the eggs (jordan almonds) fit perfectly in their chocolate nests or nestled in the grass frosting. Just making these made us excited for warmer weather, sunnier days, and Easter! Here is what you need to know to make delicious chocolate cupcakes, perfect grass frosting, and chocolate nests.

What you’ll need

3/4 cup unsweetened cocoa powder

3/4 cup flour

1/2 teaspoon baking powder

a dash of salt

3/4 cup butter (room temperature)

1 cup granulated sugar

3 eggs

1 teaspoon vanilla paste

1/2 cup sour cream

Makes roughly 12 cupcakes

Preheat your oven to 350 degrees fahrenheit. In a bowl, sift the cocoa powder, flour, and baking powder. Toss in the salt and mix the dry ingredients together. Set aside. In a separate bowl, cream together the butter and sugar until they become light and fluffy. Add the eggs one at a time, beating between each egg. Add the vanilla and mix together. Split the dry ingredient mixture into two parts. Pour the first half of the flour mixture into the butter and sugar mixture and mix together on a low speed. Add half of the sour cream to the mixture, and mix on low. Repeat this process once more.

Line your muffin tin with cupcake liners and pour the mixture into each cup until they are about 3/4 full. Bake for 20-25 minutes. Cupcakes are finished when you can insert a toothpick into the middle and it comes out clean.

Make sure the cupcakes are completely cooled before frosting.

What you’ll need for the frosting

1 cup unsalted butter

1/2 cup milk (room temperature)

2 teaspoons vanilla extract or paste

3 3/4 cups confectioners’ sugar

a dash of salt

A couple drops of leaf green coloring

Makes enough to frost 12 cupcakes

Combine all ingredients in large mixing bowl and mix with an electric mixer until smooth and creamy. Add the frosting to a pastry bag fitted with a Wilton #233 grass tip.

To create the grass, start in the center of the cupcake with the tip touching the surface of the cupcake. Gently squeeze the pastry bag, pull the tip straight up, and release. The length of the grass can easily be varied by squeezing the bag longer while pulling upward. Work from the center of the cupcake outward. Practice a couple times on a flat surface before frosting your cupcakes.

For the bird’s nests. You’ll need: your choice of melting chocolate, a small balloon, and a squeeze bottle. Blow up your balloon with one breath. You’ll want the bottom to be very small to better fit on your cupcake. The bottom of the balloon will become the base of the nest. Next, melt the chocolate of your choice and and pour into a squeeze bottle. Flip your balloon upside down and squeeze the chocolate across the bottom half of your balloon in all directions. You’ll want to make sure all the lines are connected to created a sturdier nest. Allow the chocolate to cool completely. We suggest even putting them in the fridge to cool. Pop the balloon when the chocolate has hardened and cooled.