Ingredients

Chocolate Cupcake Base (Courtesy of Ina Garten)

• 12 tablespoons unsalted butter, at room temperature (1½ sticks)

• 2/3 cup granulated sugar

• 2/3 cup light brown sugar, packed

• 2 extra-large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 cup buttermilk, shaken, at room temperature

• 1/2 cup sour cream, at room temperature

• 2 tablespoons brewed coffee

• 1 3/4 cups all-purpose flour

• 1 cup good cocoa powder

• 1 1/2 teaspoons baking soda

• 1/2 teaspoon kosher salt

Vanilla Icing (Courtesy of Sally's Baking)

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 4 cups confectioners’ sugar

• 1/4 cup heavy cream (or whole milk), at room temperature

• 2 teaspoons vanilla extract

Toppings

• Shaved chocolates (for the nest)

• Mini Easter chocolate eggs (e.g., Cadbury, Hershey’s)

Instructions

1. Prep and Cream

• Preheat & Line: Set your oven to 350°F and line cupcake pans with paper liners.

• Cream Butter & Sugars: In an electric mixer with a paddle attachment, beat the butter and both sugars on high speed for 5 minutes until light and fluffy.

• Add Eggs: Lower to medium speed, add eggs one at a time, then add the vanilla and mix well.

2. Mix the Batter

• Wet & Dry Prep: In one bowl, whisk the buttermilk, sour cream, and coffee. In another, sift the flour, cocoa, baking soda, and salt.

• The "Thirds" Method: Set the mixer to low speed. Add the buttermilk and flour mixtures alternately in thirds (start with buttermilk, end with flour).

• Final Fold: Mix only until blended, then use a rubber spatula to ensure the batter is completely incorporated.

3. Bake and Cool

• Portion: Use a standard ice cream scoop to fill the liners.

• Bake: Bake in the center of the oven for 20 to 25 minutes (until a toothpick comes out clean).

• Cool: Cool in the pan for 10 minutes, then move to a rack to cool completely before frosting.

4. Whip the Icing

• Cream the Butter: Beat the butter on medium speed for 2 minutes until creamy.

• Combine: Add the sugar, cream, and vanilla.

• Whip: Beat on low for 30 seconds, then on medium-high for 2 minutes until fluffy.

5. Assemble & Decorate

• Frost: Pipe a generous swirl of icing onto each cooled cupcake.

• Nest & Eggs: Press chocolate shavings into the center of the frosting to create a "nest" and top with 2–3 mini chocolate eggs.

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