Go Back

Bird's Nest Cupcakes with Candy Eggs

The cutest addition to your Easter sweet table: spruce-up your next batch of chocolate cupcakes with delicious candy eggs!
Keyword: candy eggs, Easter dessert
Servings: 12 cupcakes

Ingredients

  • 12 of your favourite chocolate cupcakes
  • 1 stick unsalted butter softened
  • 2 cups confectioners' sugar sifted
  • 1 tbsp high-quality cocoa powder
  • 2-3 tbsp milk
  • 6-7 oz. brown fondant
  • cornstarch
  • 48 candy eggs

Instructions

  • Before you start the decorating process, ensure your cupcakes are completely cool.
  • Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder, and milk on low speed.
  • Gradually increase the speed to high and continue beating. Your buttercream frosting is ready once all of the ingredients are well-combined and form semi-stiff peaks.
  • Scoop your buttercream into a piping bag and frost each cupcake.
  • Prepare your fondant by dividing them into 24 spheres, about ½ an inch in diameter.
  • Roll the fondant spheres into strips, about 7 inches in length.
  • Take two strips and twist them together.
  • Wrap a fondant twist around the circumference of each cupcake. Trim where necessary.
  • Top the cupcakes with 4 candy eggs. Serve and enjoy!