# 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - Whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large bowl until evenly blended.
03 - In a separate bowl, beat eggs with milk, vegetable oil, and vanilla until combined.
04 - Add the wet mixture to the dry ingredients and stir until just combined; pour in hot water and mix until the batter is smooth and slightly thin.
05 - Divide batter evenly among liners, filling each about two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
07 - Beat softened butter until creamy, then gradually add powdered sugar and cocoa powder; add milk, vanilla, and a pinch of salt and beat until smooth and fluffy.
08 - Pipe or spread the buttercream onto cooled cupcakes in a circular, nest-like pattern, creating a shallow center for the eggs.
09 - Press shredded coconut or sprinkle chocolate sprinkles around the buttercream to simulate nest texture, toasting the coconut first if desired.
10 - Place 2 to 3 mini candy eggs in the center of each nest and let the buttercream set before serving.
