Julie Clark
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Robin Egg Cupcakes
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These Robin Egg Cupcakes are made with moist, rich chocolate cupcakes, topped with a fluffy chocolate frosting, brown jimmies and chocolate robins’ eggs. They are an easy, festive spring and Easter treat!
I’m so excited to share the adorable and easy, springy, Easter cupcakes with you. It’s been in the 50’s this entire week and it feels like spring around my neck of the woods. I couldn’t help making a spring inspired treat….these adorable Robin Egg Cupcakes.
The robin eggs on these cupcakes are Cadbury Mini-Eggs, and they were the inspiration for these robin’s egg Easter cupcakes. The candy eggs are a pretty pastel color with little splatters of contrasting color – just like real robins’ eggs. And it helps that they are my favorite Easter candy.
About these Robin Egg Cupcakes:
- Flavor: Chocolate + Chocolate! Everything about this robin’s nest cupcake is chocolate flavored. Change the cupcake flavor to vanilla or butter cake if you’d like.
- Texture: The cupcakes are tender and moist and the buttercream is smooth and silky.
- Method: These bake easily in a muffin pan. Let them cool before frosting them, then call the kids in to help decorate. It’s a fun activity the Saturday before Easter.
How to Make Robin Egg Cupcakes
This recipe uses a from-scratch chocolate cake recipe that we know and love. It’s easy and delicious and nearly fool proof.
I like to use a stand mixer or electric hand mixer to make sure everything gets mixed properly. But this recipe is so easy you can use a whisk and rubber spatula if that’s what you have.
- Preheat the oven to 350ºF. Line 2 muffin pans with paper wrappers.
- In a medium bowl, sift the flour, cocoa, baking soda, and salt. In a separate large bowl, whisk the oil, sugar, oil, eggs, coffee, milk and vanilla.
- Slowly mix in the dry ingredients, and mix until just combined. Scrape the sides of the bowl with a rubber spatula as needed.
- Fill each cupcake liner about 2/3 full with batter. Bake for 14 to 16 minutes. The center of the cupcakes should spring back when you touch them. Allow the cupcakes to cool in the pan for about 15 minutes. Then remove them from the pan and allow them to cool completely on a wire rack.
- Sift the confectioners’ sugar and cocoa powder.
- Melt the chocolate in the microwave (it will only take about 1 minute, but melt in 20 second increments) and set aside to cool slightly.
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter until fluffy and almost white in appearance.
- Add the sugar/cocoa mixture. Mix until just combined. Scrape the sides of the bowl with a rubber spatula.
- Add the milk and vanilla, mix until just combined. Add the cooled, melted chocolate. Mix until completely combined.
- Fill a piping bag fitted with a Wilton 1M tip with the buttercream frosting.
- Pipe the frosting, building up the frosting on the sides to create a nest. Sprinkle with jimmies right after frosting before the frosting sets. Place chocolate eggs inside nest.
Recipe Variations
- Use a box cake mix if you need a shortcut. The robin egg cupcakes will still be delicious!
- Don’t want to mess with homemade chocolate frosting? Buy store bought frosting and pipe it on the top of the cupcakes.
- The brown jimmies to give the robin’s egg nests a “twiggy” feel. I thought the jimmies did the trick perfectly, while adding a little more texture cupcakes. Alternatives to this is toasted coconut flakes or chow mein noodles, but I wanted all chocolate on this robin egg cupcakes.
Storage Instructions
- Room temperature: Store the robin egg cupcakes in an airtight container on the counter for up to 24 hours.
- Refrigerator: Store the cupcakes in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
- Freezer: Freeze the cupcakes in an airtight container for up to 2 months. Thaw at room temperature before eating.
Just look at that bite in the robin egg cupcake. It doesn’t get much better than that! ⬇️
Other Cupcake Recipes
- white cream cupcakes
- cinnamon cupcakes
- chocolate chip cupcakes
- vanilla cupcakes for Easter
- Top your favorite cupcakes with our cream cheese frosting!
Robin Egg Cupcakes
These Robin Egg Cupcakes are made with moist, rich chocolate cupcakes, fluffy chocolate frosting, brown jimmies and chocolate robins' eggs. They are an easy, festive spring and Easter treat!
Servings 24 servings
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Ingredients
- 2 cups all-purpose flour 260 grams
- 1 cup cocoa powder 118 grams
- 2 teaspoons baking soda 12 grams
- 1 teaspoon salt 6 grams
- 2 cups granulated sugar 400 grams
- 1 cup vegetable oil (I used coconut oil, melted and cooled)
- 4 large eggs
- ½ cup strong coffee warm, 4 ounces
- ¼ cup plus 2 tablespoons milk
- 2 teaspoons vanilla extract I used vanilla bean paste
For the Chocolate Frosting:
- 4 cups confectioners’ sugar 520 grams
- 1/2 cup cocoa powder 59 grams
- 1/2 cup chopped dark chocolate
- 2 cups unsalted butter at room temperature, 16 ounces
- 2 tablepoons whole milk or heavy cream
- 1 teaspoon vanilla extract
To Assemble the Cupcakes:
- Chocolate jimmies
- Mini-Chocolate Eggs
Instructions
For the cupcakes:
- Preheat the oven to 350ºF. Line 2 muffin pans with paper wrappers.
- In a medium bowl, sift the flour, cocoa, baking soda, and salt. 2 cups all-purpose flour, 1 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt
- In a separate large bowl, whisk the oil, sugar, oil, eggs, coffee, milk and vanilla. 1 cup vegetable oil , 2 cups granulated sugar, 4 large eggs, ½ cup strong coffee, ¼ cup plus 2 tablespoons milk, 2 teaspoons vanilla extract
- Slowly mix in the dry ingredients, and mix until just combined. Scrape the sides of the bowl with a rubber spatula as needed.
- Fill each cup of the muffin tin about 2/3 full. Bake for 14 to 16 minutes. The center of the cupcakes should spring back when you touch them.
- Allow the cupcakes to cool in the pan for about 15 minutes. Then remove them from the pan and allow them to cool completely on a wire rack.
For the Frosting:
- Sift the confectioners' sugar and cocoa powder. 4 cups confectioners’ sugar, ½ cup cocoa powder
- Melt the chocolate in the microwave (it will only take about 1 minute, but melt in 20 second increments) and set aside to cool slightly. ½ cup chopped dark chocolate
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter until fluffy and almost white in appearance. 2 cups unsalted butter
- Add the sugar/cocoa mixture. Mix until just combined. Scrape the sides of the bowl with a rubber spatula.
- Add the milk and vanilla, mix until just combined. Add the cooled, melted chocolate. Mix until completely combined.
To Assemble the Cupcakes:
- Fill a piping bag fitted with a Wilton 1M tip with the chocolate frosting.
- Pipe the frosting, building up the frosting on the sides to create a nest. Sprinkle with jimmies right after frosting before the frosting sets. Place chocolate eggs inside nest.
Notes
- Store in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 5 days.
- Refer to the article above for more tips and tricks.
Nutrition
Serving: 102g | Calories: 442kcal | Carbohydrates: 50g | Protein: 4g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 206mg | Potassium: 127mg | Fiber: 2g | Sugar: 38g | Vitamin A: 523IU | Calcium: 22mg | Iron: 2mg
Thanks these birds nest’s cup cakes look amazing bravo! I shall try them soon.
These are so cute!! Such a great idea :).
It think that sounds amazing!!
These cupcakes are so pretty and festive! I love this idea..perfect for any Easter party. xo, Catherine
these are just SO darn cute! and perfect as an Easter centerpiece