These Robin’s Nest Cupcakes are made with moist, rich chocolate cupcakes, topped with a fluffy chocolate frosting, brown jimmies and chocolate robins’ eggs. These Robin’s Nest Cupcakes are an easy, festive spring and Easter treat!
Hi everyone! This is Aida from The Crafting Foodie and I’m so excited to share the adorable and easy, springy, Easter cupcakes with you. It’s been in the 50’s this entire week, so even though February just ended, it feels like spring around my neck of the woods. So while St. Patrick’s Day isn’t even here yet, I couldn’t help making a spring/Easter inspired treat. And I decided on these simple and adorable Robin’s Nest Cupcakes.
The eggs on these cupcakes are Cadbury Mini-Eggs, and they were the inspiration for these Robins’ Nest Cupcakes. The candies are a pretty pastel color with little splatters of contrasting color – just like real robins’ eggs!
Aside from the eggs, I needed to make sure the nest portion of the cupcakes looked as much like birds’ nests as possible while still being easy to make. I decided to simply use an easy, fluffy chocolate frosting. I piped the frosting out in a spiral, building up the sides of the cupcake to make a nest. I used a 1M tip to pipe the frosting.
It looked pretty amazing on its own! But adding the brown jimmies gave the nests a “twiggy” feel. I thought the jimmies did the trick perfectly, while adding a little more texture to the Robins’ Nest Cupcakes.
I’m so pleased with how these Easter Cupcakes turned out. The cupcake itself is made with the easiest, most moist, chocolaty cupcake recipe that doesn’t even require a mixer! And the frosting comes together in a snap. They are a delicious, easy, and festive treat for spring and Easter!
Robin's Nest Cupcakes
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup vegetable oil (I used coconut oil melted and cooled)
- 4 large eggs
- ½ cup strong coffee warm
- ¼ cup plus 2 tablespoons milk
- 2 tsp vanilla extract I used vanilla bean paste
For the Chocolate Frosting:
- 2 cups unsalted butter at room temperature
- 4 cups confectioners' sugar
- 1/2 cup cocoa powder
- 1/2 cup chopped dark chocolate
- 2 tbs whole milk or cream
- 1 tsp vanilla extract
To Assemble the Cupcakes:
- Chocolate jimmies
- Mini-Chocolate Eggs
For the cupcakes:
- Preheat the oven to 350 degrees Line a muffin tin with paper wrappers.
- In a medium bowl, sift the flour, cocoa, baking soda, and salt.
- In a large bowl, whisk the oil, sugar, oil, eggs, coffee, milk and vanilla.
- Slowly mix in the dry ingredients, and mix until just combined.
- Fill each cup of the muffin tin about 2/3 full.
- Bake for 14 to 16 minutes.
- Allow the cupcakes to cool in the pan for about 15 minutes. Then remove them from the pan and allow them to cool completely on a cooling rack.
For the Frosting:
- Sift the confectioners' sugar and cocoa powder
- Melt the chocolate and set aside to cool slightly
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter until fluffy.
- Add the confectioners' sugar combination. Mix until just combined.
- Add the milk and vanilla, mix until just combined.
- Add the melted chocolate. Mix until completely combined.
To Assemble the Cupcakes:
- Fill a piping bag fitted with a 1M tip with the chocolate frosting.
- Pipe the frosting, building up the frosting on the sides to create a nest.
- Sprinkle with jimmies.
- Place chocolate eggs inside nest.
If these Robin’s Egg Cupcakes look tempting to you, check out these other delicious treats from The Crafting Foodie. You can also get the latest recipes from Aida by following along at The Crafting Foodie and following her on Instagram, Pinterest, Facebook, Google+ and Snapchat (@craftingfoodie).