/Double Chocolate Cupcakes with Chocolate Nest Toppings Recipe
Double Chocolate Cupcakes with Chocolate Nest Toppings recipe

Double Chocolate Cupcakes with Chocolate Nest Toppings Recipe

Indulge in these moist double chocolate cupcakes topped with edible chocolate nests filled with mini chocolate eggs for a sweet easter treat.





  • Step 1.

    Preheat oven to 180°C (350°F). Line a cupcake tin with baking cases.
  • Step 2.

    In a large bowl, whisk together 125g caster sugar and 1 egg until light and fluffy.
  • Step 3.

    Melt 85g dark chocolate and mix with 120ml milk and ½ tsp vanilla extract; add to the sugar mixture.
  • Step 4.

    Sift in 140g self-raising flour, 30g cocoa powder, and a pinch of salt. Fold gently until combined.
  • Step 5.

    Divide the batter among the cupcake cases. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool.
  • Step 6.

    For the nests: Melt 150g dark chocolate in a bowl over simmering water. Remove from heat and stir in 125g shredded wheat, lightly crushed.
  • Step 7.

    Spoon the mixture onto a baking sheet lined with parchment paper, forming small nests. Allow to set in the fridge.
  • Step 8.

    Pipe with chocolate buttercream frosting and sprinkle chocolate shavings on top.
  • Step 9.

    Place a chocolate nest on top of each iced cupcake. Fill each nest with mini chocolate eggs.
  • Step 10.

    Serve and enjoy your delicious creations!


  1. 125 gCaster sugar

  2. 1 Egg

  3. 235 gDark chocolate

  4. 120 mlMilk

  5. 0.5 tspVanilla extract

  6. 140 gSelf-raising flour

  7. 30 gCocoa powder

  8. 1 pinchSalt

  9. 125 gShredded wheat

  10. 100 gMini chocolate eggs

  11. 200 gChocolate fudge icing (Betty Crocker)

  12. 2 tbspChocolate shavings

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