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  • Bird’s Nest Chocolate and Coconut Easter Cupcake Recipe

    25 March 2020

    Makes 18 cupcakesPrep time – 15 minutes

    Cooking time – 12 – 15 minutes



    • 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


    • 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


    • 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.

    We would love to see your creations! Tag us on social media@SearcysLondon #StayinwithSearcys

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