# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water
→ Chocolate buttercream
12 - 1/2 cup unsalted butter, softened
13 - 1 3/4 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tablespoons milk
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
→ Decoration
18 - 1 cup shredded coconut or chocolate sprinkles (optional)
19 - 36 mini candy-coated chocolate eggs
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - Whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
03 - In a separate bowl, beat the eggs with the milk, vegetable oil, and vanilla until blended.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined.
05 - Stir in the hot water until the batter is smooth; the batter will be thin.
06 - Divide the batter evenly among the liners, filling each about two-thirds full.
07 - Bake 18–20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely.
08 - Beat the softened butter, powdered sugar, cocoa powder, milk, vanilla, and a pinch of salt until smooth and fluffy.
09 - Pipe or spread the chocolate buttercream on cooled cupcakes in a circular, slightly concave pattern to form a nest.
10 - Sprinkle shredded coconut or chocolate sprinkles over each nest for texture if desired, then place 2–3 mini candy eggs in the center of each.
