# What You'll Need:
→ Cupcake batter
01 - All-purpose flour — 1 cup
02 - Unsweetened cocoa powder — 1/2 cup
03 - Granulated sugar — 1 cup
04 - Baking powder — 1/2 teaspoon
05 - Baking soda — 1/2 teaspoon
06 - Salt — 1/4 teaspoon
07 - Large eggs — 2
08 - Whole milk — 1/2 cup
09 - Vegetable oil — 1/3 cup
10 - Pure vanilla extract — 1 teaspoon
11 - Hot water — 1/2 cup
→ Chocolate buttercream
12 - Unsalted butter, softened — 1/2 cup
13 - Powdered sugar — 1 3/4 cups
14 - Unsweetened cocoa powder — 1/4 cup
15 - Milk — 2 tablespoons
16 - Pure vanilla extract — 1 teaspoon
17 - Pinch of salt
→ Decoration
18 - Shredded coconut (optional) or chocolate sprinkles — 1 cup
19 - Mini candy-coated chocolate eggs — 36
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - Whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in a large mixing bowl until evenly distributed.
03 - In a separate bowl beat the eggs with milk, vegetable oil and vanilla until homogenous.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
05 - Gradually stir in the hot water until the batter is smooth and slightly thin in texture.
06 - Divide batter evenly among the liners, filling each approximately two-thirds full.
07 - Bake 18–20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely before frosting.
08 - Beat softened butter until creamy, then gradually add powdered sugar and cocoa. Add milk, vanilla and a pinch of salt and continue beating until the mixture is smooth and fluffy. Adjust consistency with a teaspoon of milk if necessary.
09 - Pipe or spread the chocolate buttercream on each cooled cake in a circular motion, creating a shallow well in the center to resemble a nest.
10 - Sprinkle shredded coconut or chocolate sprinkles over the piped nests for texture, then place 2–3 mini candy eggs in the center of each.
