Easter Nest Cupcakes
Ingredients
- 2 1/4 c. all-purpose flour, spooned and leveled
- 3/4 c. unsweetened cocoa powder
- 2 c. granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 3/4 c. canola oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. full-fat buttermilk
- 3/4 c. strongly brewed and cooled coffee (or hot water)
- 1 1/2 c. (3 sticks) unsalted butter, at room temperature
- 2 to 3 tbsp. heavy cream
- 1 tsp. pure vanilla extract
- 4 c. confectioners’ sugar
- 2 tbsp. cocoa powder
- Green food coloring
- (9-ounce) package mini chocolate eggs, such as Cadbury
Instructions
- Make the cupcakes: Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt in a bowl.
- Beat oil, eggs, vanilla, buttermilk, and coffee with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer to prepared pans, dividing evenly (each cup should be about two-thirds full).
- Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool in pans on a wire rack 15 minutes, then transfer to rack to cool completely.
