I topped my favorite chocolate cupcakes with chocolate frosting bird’s nest by using a Wilton 233 grass tip. When swirled in circles on top of a cupcake, it makes a cute little nest that you can fill with chocolate robins eggs. 

These are perfect for Easter but honestly would be cute served at any spring gathering such as a garden party. The frosting method is so simple! Watch me decorate them:

That’s it! So quick and easy and who doesn’t love a perfect, fudge-y chocolate cupcake?

Easter Bird’s Nest Cupcakes
Makes 24

For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder (I use Hershey’s Special Dark)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
The Best Chocolate Frosting, recipe below
72 mini chocolate eggs (I used Whoppers robin eggs)

1. Preheat oven to 350°F. Line two muffin cup pans with cupcake liners and spray each with non-stick spray.
2. Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Fill cupcake liners about 2/3 full.
3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 
4. Make chocolate frosting according to directions below. Spoon into a piping bag fitted with a Wilton 233 grass tip. Pipe a bit of frosting in the center of the cupcakes, then in circles to build up a nest. Add three robins egg chocolates in the center of each nest.

The Best Chocolate Frosting
6 Tbsp unsalted buter, softened
2 2/3 cups powdered sugar
1/2 cup dark cocoa powder
1/3 cup milk
1 tsp vanilla extract

1. 1. Beat softened butter until light and creamy.
   2. Sift powdered sugar and cocoa powder together.
   3. Add powder sugar and cocoa powder to butter alternately with milk, beating after each addition until smooth. Add vanilla and beat well. Add another tablespoon or two of milk if needed to achieve a creamy, whipped texture.

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