Easter Bird's Nest Cupcakes

Kids can help decorate these cupcakes that will add a whimsical touch to any springtime occasion.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 8
  • servings 12
 

Ingredients

24
pastel-colored paper baking cups
1
box (1 lb 2.25 oz) milk chocolate cake mix with pudding
1 1/4
cups water
1/3
cup vegetable oil
3
eggs
1
cup milk chocolate creamy ready-to-spread frosting (from 1-lb can)
36
pastel-colored candy-coated chocolate pieces
1
bottle (1.75 oz) chocolate decorating decors (1/3 cup)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes using water, oil and eggs; cool completely. Freeze 12 of the cupcakes for a later use.
  • 2 With 1/2 cup of the frosting, frost remaining 12 cupcakes. Place 3 candy-coated chocolate pieces on center of each to resemble eggs.
  • 3 In small resealable food-storage plastic bag, place remaining 1/2 cup frosting; seal bag. Cut small hole in one bottom corner of bag; pipe frosting around chocolate pieces to create ridge on each cupcake.
  • 4 Carefully spoon chocolate decors onto frosting ridge and around chocolate pieces to resemble nest.
  • 1 Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes using water, oil and eggs; cool completely. Freeze 12 of the cupcakes for a later use.
  • 2 With 1/2 cup of the frosting, frost remaining 12 cupcakes. Place 3 candy-coated chocolate pieces on center of each to resemble eggs.
  • 3 In small resealable food-storage plastic bag, place remaining 1/2 cup frosting; seal bag. Cut small hole in one bottom corner of bag; pipe frosting around chocolate pieces to create ridge on each cupcake.
  • 4 Carefully spoon chocolate decors onto frosting ridge and around chocolate pieces to resemble nest.

EXPERT TIPS

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Expert Tips

To freeze the remaining 12 cupcakes, place in a flat freezer container, cover tightly and freeze for up to 3 months. When needed, remove cupcakes from the freezer and thaw. Frost as desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
290
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
210mg
210%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
31g
31%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.