Скачать или смотреть Fun Easter Chocolate Cupcakes with Nest and Egg Toppers | Mountaintop Kitchen

Hey bakers—Welcome back to Mountaintop Kitchen! Today we’re making these adorable Easter chocolate cupcakes with crunchy shredded wheat nests and candy eggs on top. Rich chocolate cake, creamy buttercream, and a fun spring twist—it’s the perfect bake to celebrate the season of rebirth. Let’s get into it!

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(I love this cord-free can-shaped mixer because it never tips over.)

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FULL RECIPE: https://mountaintopkitchen.substack.c...

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Yield: 12 cupcakes
Prep Time: 25 minutes
Bake Time: 18–22 minutes
Total Time: About 1 hour

Ingredients:
For the Cupcakes:
¾ cup (94g) all-purpose flour
½ cup (41g) unsweetened natural cocoa powder
1 teaspoon espresso powder or instant espresso (optional)
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
2 large eggs, at room temperature (100g)
½ cup (100g) granulated sugar
½ cup (100g) packed light brown sugar
⅓ cup (80ml) vegetable or canola oil
2 teaspoons (10ml) vanilla extract
½ cup (120ml) buttermilk, at room temperature

For the Chocolate Nest Topping:
Shredded wheat squares (about 60g), crushed
3½ tablespoons (50g) unsalted butter
2½ tablespoons (50g) light corn syrup or golden syrup
1¼ cups (200g) semi-sweet chocolate chips
About 24-36 mini chocolate eggs (2-3 per cupcake)

For the Buttercream Frosting:
285g (10 oz) unsalted butter, softened
¼ teaspoon sea salt
450g (3¾ cups) icing sugar (confectioners’ sugar), sifted
¼ teaspoon vanilla extract
1½ tablespoons (22ml) whole milk
Food coloring of your choice

Chapters:
00:00 Intro
00:45 Make batter
05:17 Fill tin
06:50 Bake
07:15 Make frosting
11:42 Color frosting
13:00 Pipe frosting
15:55 Make nest/egg toppers
18:35 Eat
20:19 Outro
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