If you’re looking for a quick and easy dessert to bring to your next spring or Easter gathering, this one’s for you. These bird’s nest cupcakes look complicated, but they’re really simple with the right tools! Let me show you exactly how I make them so you can wow at your next gathering!
EASY BIRD’S NEST CUPCAKES (THAT WILL HAVE EVERYONE ASKING FOR THE RECIPE)
To start, you need a good chocolate cupcake recipe. I’ve been perfecting this gluten-free chocolate cupcake recipe for years, and it’s always a crowd pleaser. They don’t taste gluten-free at all AND you can easily sub in regular baking flour if you want. Same measurement!
EASY GLUTEN-FREE CHOCOLATE CUPCAKE INGREDIENTS
- 1 3/4 cup Bob’s Redmill Gluten Free 1:1 Baking Flour (you can use regular baking flour – same measurement)
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk + 1 tablespoon vinegar (or 1 cup buttermilk)
- 1/2 cup canola oil
- 2 teaspoons vanilla
- 2 eggs
- 1 cup boiling water (or hot chocolate)
MY CHOCOLATE BUTTERCREAM FROSTING
- 1 cup butter, room temperature
- 1/2 cup cocoa powder
- 4-5 cups powdered sugar
- 1-3 tablespoons coconut milk
TOPPINGS
HELPFUL BAKING TOOLS
HOW TO MAKE THE EASIEST BIRD’S NEST CUPCAKES
BAKE THE CUPCAKES
- Preheat your oven to 350°F and line 2 cupcake tins with parchment paper liners. This recipe makes 24 cupcakes.
- Add your flour, sugar, cocoa powder, baking soda, baking powder, and salt to a stand mixer and mix on low until combined.
- While the mixer is on medium speed, add in your coconut milk mixture, oil, vanilla, and eggs. Mix until combined.
- Turn your mixer to medium low speed and add in your boiling water slowly. Mix until combined. The mixture will be runny.
- Fill your cupcake liners about halfway full, then bake for 22-24 minutes or until a toothpick comes out clean.
- Allow to cool completely prior to frosting.
PREPARE THE FROSTING
- Make sure your butter is at room temperature. Cut it into tablespoons, add to a bowl, and add your cocoa powder.
- Using a hand mixer, blend on low speed until combined.
- Slowly add in your powdered sugar, one cup at a time. Add in milk as needed.
- You want your frosting to be on the thicker side so it holds it shape, but not so thick that you can’t push it through a piping tip.
DECORATE THE CUPCAKES
- Add your piping tip to a gallon sized ziplock bag or piping bag. I prefer ziplock bags so you can toss them when you’re done! You’re looking for the piping tip that has a lot of small holes on it!
- Add your frosting to the bag, twist it closed, and pipe it onto your cupcakes.
- Start on one side of the cupcake and swirl your way around the cupcake in a circle, ending in the center – that’s where you want your frosting ends so you can cover them up.
- Grab 3 Cadbury Mini Eggs and arrange them in the center of each cupcake.
- Serve and enjoy!
WHY THIS RECIPE IS PERFECT FOR SPRING
Not only are these cupcakes so cute, but they’re delicious! And who doesn’t love a reminder that spring and new life is on the way right about now? Make these while the Cadbury Mini Eggs are in season so you can find them in stores, and feel free to put your own spin on them!
MAKE THEM YOUR OWN FOR YOUR NEXT SPRING GATHERING
Not a fan of chocolate cake? Go with a yellow cake instead. Want these to minic an Easter basket? Use green food coloring in your frosting instead of cocoa powder so your frosting looks like Easter grass. You can even go crazy and add Jelly Beans on top for some fun color.
Whatever you decide, they’re sure to be a hit! Happy baking!
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