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Easter Nest cupcakes WEB

Chocolate nest cupcakes

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2.438 stars based on 32 ratings

Top these cupcakes with chocolate frosting, crispy cereal and mini chocolate eggs for a fun Easter treat.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

  • 150g 5⅜ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) medium
  • 125g 4½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 25g 1 oz Cocoa powder
  • ½tsp ½tsp Baking powder

For the decoration

  • 100g 3½ oz Butter (unsalted)
  • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 25g 1 oz Cocoa powder
  • 50g 1⅞ oz Rice krispies
  • Mini chocolate eggs

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) medium
  3. Classic mode Step 3

    Stir in the flour, cocoa and baking powder, until evenly mixed.

    Ingredients for this step

    • 25g 1 oz Cocoa powder
    • 125g 4½ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • ½tsp ½tsp Baking powder
  4. Classic mode Step 4

    Place a heaped dessertspoon full of the mixture in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  5. Classic mode Step 5

    To decorate, mix together the icing sugar, butter and cocoa powder. Spread over the cupcakes and sprinkle with rice crispy cereal. Top with the mini eggs. These cake will keep 3-4 days in a cake tin.

    Ingredients for this step

    • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 25g 1 oz Cocoa powder
    • 100g 3½ oz Butter (unsalted)