Bird’s Nest Chocolate and Coconut Easter Cupcake Recipe

Makes 18 cupcakes Prep time – 15 minutes

Cooking time – 12 – 15 minutes

INGREDIENTS

Cake

• 30ml – water, boiling
• 20g – cocoa powder
• 3 – eggs
• 175g – unsalted butter
• 165g – caster sugar
• 115g – self-raising flour
• 4g – baking powder
• 30g – desiccated coconut, toasted

Frosting

• 300g – icing sugar
• 100g – unsalted butter
• 30g – cocoa powder
• 40ml – full-fat milk
• 15g – milk chocolate, melted

To finish

• 60g – desiccated coconut, toasted
• 140g – chocolate mini eggs
• 18 muffin cases

Method:

• Heat the oven to 200˚C and line a muffin tin with paper cases.
• Sift the cocoa powder into a mixing bowl.
• Mix the boiling water with the cocoa to form a thick paste.
• Add the remaining cake ingredients to the mixture and beat.
• Divide the mixture equally between the 18 paper cases.
• Bake for 12-15 minutes until they are well risen and springy to the touch.
• Leave the muffins to cool on a wire rack.

The frosting

• Beat the icing sugar, butter and cocoa powder together.
• Add the milk and melted milk chocolate and beat on high for 5 minutes.

To finish 

• Using a piping bag with a fluted nozzle, pipe a nest of frosting on top of each cake.
• Sprinkle the toasted coconut over the frosting and place 3 chocolate eggs in the middle of each nest.