Celebrate the arrival of spring and the joy of Easter with a recipe that captures the festive spirit of this time of year: Chocolate Nest Easter Cupcakes . This recipe is the perfect balance of tradition and fun, designed to bring smiles and delicious flavors to your Easter table. Each cupcake is transformed into an enchanting nest, topped with dark chocolate frosting and adorned with colorful Easter eggs, capturing the essence of springtime renewal and rejoicing.

The softness of the dough, enriched with cream and a touch of vanilla , is perfectly complemented by an intense dark chocolate glaze, creating an exquisite base for our nests. And as a final touch, sugar Easter eggs add a festive color that young and old will love. Follow this recipe step by step to transform your cupcakes into little works of art that symbolize the renewal and joy of the season.

Let's go with the recipe! Get ready to surprise and delight everyone with these charming Easter nests, a sweet testament to spring.

De Buyer decorating and filling gun


For the cupcakes:

  • 200g flour
  • 200g sugar
  • 3 egg whites
  • 120 g unsalted butter
  • 120 g cooking cream
  • 120 ml whole milk
  • 1 tsp yeast
  • ½ tsp baking soda
  • 1 pinch of salt
  • 2 tsp vanilla extract

For the icing and decoration:

  • 400 g dark chocolate
  • 250 g whole liquid cream
  • Sugar Easter eggs
  • Muffin capsules


Prepare the glaze:

  1. With a knife, finely chop the chocolate.
  2. Heat the liquid cream in a saucepan until it boils and then pour it over the chocolate. Mix until you obtain a smooth texture.
  3. Let the ganache cool and then place it in the refill tube of the De Buyer Le Tube gun , with a nest-shaped nozzle. Refrigerate 1 hour if the consistency is too runny.

Prepare the cupcakes:

  1. Preheat your oven to 180ºC.
  2. In a large bowl, mix the dry ingredients: flour, baking powder, baking soda and salt.
  3. In the bowl of your mixer, beat the butter and sugar until creamy.
  4. Add the cream, egg whites and vanilla extract. Mix.
  5. Add the dry ingredients to the mixer bowl and mix. Add the milk and mix again.
  6. Place the muffin cases in a muffin tin and pour the mixture until ¾ full.
  7. Bake for 20 minutes. During this time, it is important not to open the oven.
  8. When they are baked, take them out and let them cool on a rack.

Decorate the muffins:

  1. When the cupcakes have cooled, apply the frosting on top using the tube set to the 5cl setting. Do it gracefully, moving the gun so that it distributes the frosting on top, drawing the nests.
  2. Use stainless steel tongs to place the Easter eggs on top.


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