Bird's Nest Cupcakes (and my favorite frosting ever!)

How perfect are these cupcakes for Spring/Easter celebrations! You could really make any kind of cake you want for these, but I chose to stick with chocolate (you know, since nests are brown-also I love chocolate).  The nest itself is made with the most divine chocolate frosting then topped with toasted coconut and Cadbury Mini Eggs.



















Bird's Nest Cupcakes

Start by making your cupcakes.  I made these Chocolate Truffle Cupcakes , sans the Truffles.  While they are cooling, whip up a batch of Chocolate Buttercream frosting*.  Using a large round icing tip apply a small amount of frosting to the middle, then add a big swirl around the edge of the cupcake.  Sprinkle with toasted coconut and gently press it into the frosting.  Tip off any extra coconut.  To finish, place 3 Mini Eggs in the center of the cupcake.  Enjoy!

Whipped Chocolate Buttercream
slightly modified from Mel's Kitchen Cafe

INGREDIENTS

1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup (6 ounces) good-quality semisweet chocolate chips (I like Ghiradelli)
1/4 cup Dutch Process Cocoa

DIRECTIONS

In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes. Gradually add the powdered sugar and cocoa (so it doesn't fly everywhere!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.
Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes.