Looking for a simple—yet adorable—Easter dessert? These chocolate nest-topped cupcakes are the perfect treat for spring celebrations! Made with rich melted chocolate and crunchy shredded wheat, the edible nests hold colorful chocolate eggs for a festive touch. Whether you're baking for an Easter party, a family gathering, or just a fun weekend activity, this easy cupcake recipe is sure to impress. Plus, it's a great way to get kids involved in the kitchen!
Frequently Asked Questions
Easy Easter Nest Cupcakes
- Prep Time 10 min
- Total 35 min
- Servings 16
- Ingredients 9
Ingredients
Cupcakes
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 tablespoon Mexican vanilla extract
- 1 box Betty Crocker™ Delights Super Moist™ Party Rainbow Chip Cake Mix
Decorations
- 2 bars (1.55 oz each) milk chocolate
- 1 tablespoon cookie butter
- 4 big biscuits shredded wheat cereal
- 32 WHOPPERS ROBIN EGGS
Instructions
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Step1
Heat the oven to 350°F. Place a paper baking cup in each of 16 regular-size muffin cups, and set aside.
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Step2
In a large bowl, mix water, oil, eggs, and vanilla extract until thoroughly combined. Stir in the cake mix until evenly mixed.
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Step3
Using an ice cream scoop, evenly divide batter among muffin cups.
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Step4
Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool completely before decorating.
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Step5
In a microwave-safe bowl, melt the chocolate and cookie butter in 15 second intervals until able to stir smooth. Crumble shredded wheat into the melted chocolate mixture; stir until evenly combined.
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Step6
Spoon the mixture on top of the cupcakes, lightly pressing down and placing two chocolate eggs on top of each cupcake to form the nests. Enjoy!
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Nutrition
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