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Chocolate Nest Cupcakes

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Ingredients
  

For the cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup buttermilk (or milk + 1 teaspoon lemon juice)
  • 1/3 cup neutral oil (canola or vegetable)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee or hot water

For the frosting:

  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the nests:

  • 1 1/2 cups semisweet chocolate chips (or chopped chocolate)
  • 1 tablespoon coconut oil or butter (optional, for smoother melting)
  • 2 1/2 cups crunchy base: shredded wheat, pretzel sticks, chow mein noodles, or cornflakes
  • Mini candy eggs or chocolate-covered almonds for topping

Equipment:

  • 12-cup muffin pan + paper liners
  • Mixing bowls, whisk, spatula
  • Microwave-safe bowl or double boiler
  • Cookie scoop or two spoons for nest shaping
  • Piping bag and large round tip (optional)

Instructions
 

  • Prep the pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  • Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt until well combined.
  • Mix wet ingredients: In a separate bowl, whisk buttermilk, oil, egg, and vanilla until smooth.Stir into the dry mixture until just combined.
  • Add hot liquid: Pour in the hot coffee or water and whisk gently. The batter will be thin; that’s normal. Don’t overmix.
  • Fill and bake: Divide the batter evenly among the liners, filling each about two-thirds full.Bake 16–20 minutes, or until a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
  • Make the frosting: Beat butter until creamy. Sift in powdered sugar and cocoa, then beat on low until combined.Add vanilla, salt, and 2 tablespoons cream. Beat on medium-high until fluffy, 1–2 minutes, adding a splash more cream if needed for a spreadable consistency.
  • Melt the chocolate: In a microwave-safe bowl, heat chocolate chips with coconut oil in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler.Let cool for 3–4 minutes so it’s warm but not hot.
  • Make the nests: Gently fold the cereal/noodles into the melted chocolate until coated. On a parchment-lined tray, spoon small mounds (about 2 tablespoons each). Use the back of the spoon to press a shallow well in the center, forming a nest.You’ll need 12. Chill 10–15 minutes to set.
  • Frost the cupcakes: Once cupcakes are fully cool, pipe or spread a generous swirl of frosting on top. A flat, slightly domed layer works well as a base.
  • Assemble: Place a chocolate nest on each cupcake.Add 2–3 mini eggs to the center. Press gently so they stay put.
  • Serve: Enjoy right away, or chill briefly to firm things up if your kitchen is warm.