# What You Need:
→ For the Cupcakes
01 - 1 cup (125 g) all-purpose flour
02 - 1/2 cup (50 g) unsweetened cocoa powder
03 - 1 cup (200 g) granulated sugar
04 - 1/2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt
07 - 2 large eggs
08 - 1/2 cup (120 ml) whole milk
09 - 1/3 cup (80 ml) vegetable oil
10 - 1 tsp vanilla extract
11 - 1/2 cup (120 ml) hot water
→ For the Chocolate Buttercream
12 - 1/2 cup (115 g) unsalted butter, softened
13 - 1 3/4 cups (220 g) powdered sugar
14 - 1/4 cup (25 g) unsweetened cocoa powder
15 - 2 tbsp (30 ml) milk
16 - 1 tsp vanilla extract
17 - Pinch of salt
→ For Decoration
18 - 1 cup (60 g) shredded coconut or chocolate sprinkles (optional, for nest texture)
19 - 36 mini candy-coated chocolate eggs
# How-To:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In another bowl, beat eggs, milk, vegetable oil, and vanilla extract until combined.
04 - Add the wet ingredients to the dry ingredients and mix until just combined. Stir in hot water until batter is smooth (it will be thin).
05 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
06 - Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
07 - To make the buttercream, beat softened butter with powdered sugar, cocoa powder, milk, vanilla, and salt until smooth and fluffy.
08 - Pipe or spread the buttercream onto cooled cupcakes in a circular pattern to mimic a nest shape.
09 - Sprinkle with shredded coconut or chocolate sprinkles for added nest texture, if using.
10 - Place 2–3 candy eggs in the center of each cupcake nest.
