Egg Nest Cupcakes
Prep time
20 mins
Cook time
18 mins
Total time
38 mins
Ingredients
FOR THE CHOCOLATE CUPCAKES:
- 2 ¼ cups GF all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 8 tbsp butter, softened
- ⅓ cup oil
- 1 tsp pure vanilla extract
- 1 cup milk
- 4 eggs
- ½ cup water (optional)
FOR THE CHOCOLATE FROSTING:
- 4 cups powdered sugar
- ¾ cup cocoa powder
- 1 cup butter, softened
- 2 tbsp milk
- 3 tsp pure vanilla extract
FOR THE TOPPINGS:
- peanut M&M's (3 per cupcake)
Preparation
- Preheat oven to 350 degrees, and line a muffin pan with cupcake liners. Makes about 24 cupcakes.
- In a large bowl, mix together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the butter to the bowl, and then add in the oil.
- Add the pure vanilla extract, milk, and eggs to the bowl, and mix well. You can add up to ½ cup of water to the batter if you think that the batter needs thinning.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes. Let the cupcakes cool and then transfer to a wire rack.
- In a medium-sized bowl, combine the powdered sugar and cocoa powder to make the chocolate frosting. Add in butter, and then vanilla extract and milk. Mix together with a spatula and then use an egg beater or mixer machine if you have one. This makes the frosting smoother and creamy. If the batter is too thick, you can add a splash of milk at a time. If you want more frosting, you can double the amounts for the frosting recipe.
- Frost the chocolate cupcakes with the buttercream frosting. I used a decorating tool to make the frosting a 'nest' and then added peanut M&M's as the 'eggs.'
Occasion:
Easter
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