Get ready to embark on a culinary adventure that transforms ordinary cupcakes into extraordinary edible art! These Coconut Cupcakes Bird Nest are not just a dessert - they're a whimsical experience that combines rich chocolate flavor, delicate coconut texture, and adorable chocolate egg decorations. Perfect for spring celebrations, Easter gatherings, or when you want to impress your friends and family with a show-stopping treat that looks almost too beautiful to eat!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Chocolate eggs for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, ensuring complete incorporation.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder to remove any lumps.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing on low speed until just combined.
- Stir in vanilla extract and shredded coconut, mixing gently to distribute evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost the cupcakes with chocolate or vanilla buttercream, creating a nest-like texture on top.
- Sprinkle additional shredded coconut around the frosting to simulate a bird's nest appearance.
- Carefully place chocolate eggs on top of each cupcake as a decorative finishing touch.
- Refrigerate for 30 minutes to set the frosting before serving.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother batter and better incorporation.
- Don't Overmix: Mix the batter just until ingredients are combined to keep cupcakes tender and light.
- Coconut Trick: Toast the shredded coconut lightly before adding to enhance its nutty flavor and create a more golden appearance.
- Frosting Technique: Use a piping bag with a star tip to create realistic "nest" textures on top of your cupcakes.
- Egg Placement: Choose chocolate eggs of varying sizes for a more natural, realistic bird nest look.
- Cooling is Key: Allow cupcakes to cool completely before frosting to prevent melting and maintain decorative details.
- Make Ahead: These cupcakes can be prepared a day in advance and stored in an airtight container in the refrigerator.
Nutrition Facts
Calories: 244kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
