The Pioneer Woman Tasty Kitchen

Bird’s Nest Cupcake

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Level: Easy

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Description

Bird’s Nest Cupcake

Ingredients

  • FOR THE VANILLA CUPCAKE:
  • 1-¼ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 stick Unsalted Butter, Room Temperature
  • 1 cup Sugar
  • 2 whole Large Eggs, Beaten
  • ½ cups Milk
  • 1 teaspoon Vanilla Extract
  • FOR THE TOPPING:
  • ¾ cups Nutella
  • 36 pieces Chocolate Mini Egg
  • 1 cup Sweetened, Flaked Coconut, Lightly Toasted

Preparation

Preheat oven to 375 F. Grease a 12-count muffin tin or line it with muffin liners. Set aside.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 20 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

Smear about one tablespoon of Nutella on top of each cooled cupcake.

Gently press 3 mini eggs into the center of each cupcake. Sprinkle toasted coconut around the mini eggs.

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