# Ingredient List:
→ Cupcake batter
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water
→ Chocolate buttercream
12 - 1/2 cup unsalted butter, softened
13 - 1 3/4 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tablespoons milk
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
→ Decoration
18 - 1 cup shredded coconut or chocolate sprinkles (optional)
19 - 36 mini candy-coated chocolate eggs
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly blended.
03 - In a separate bowl, beat the eggs with milk, vegetable oil and vanilla until homogenous.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined.
05 - Stir in the hot water until the batter is smooth; the batter will be thin.
06 - Divide batter evenly among liners, filling each about two-thirds full.
07 - Bake for 18–20 minutes until a toothpick inserted into the center comes out clean. Remove from oven.
08 - Transfer cupcakes to a wire rack and cool completely before frosting.
09 - Beat softened butter until smooth, then add powdered sugar, cocoa powder, milk, vanilla and a pinch of salt; whisk until light and fluffy.
10 - Using a piping bag or offset spatula, spread the chocolate buttercream in a circular pattern on each cooled cupcake, creating a shallow well in the center to resemble a nest.
11 - Sprinkle shredded coconut or chocolate sprinkles around the frosted circle for nest texture, then place 2–3 mini candy eggs in the center of each nest.
