Easter Cupcakes with Cocoa Nests (Print Version)

# Ingredients:

→ Vanilla Cupcakes

01 - 1 ½ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons vanilla extract
08 - ½ cup whole milk

→ Vanilla Buttercream

09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar
11 - 2 teaspoons vanilla extract
12 - Food coloring (blue recommended)

→ For Decoration

13 - 36 mini eggs (e.g., Cadbury mini eggs)
14 - 1 tablespoon cocoa powder
15 - 4 teaspoons vanilla extract
16 - 1 bar chocolate, chopped
17 - Thyme sprigs

# Instructions:

01 - Preheat the oven to 350°F and line a 12-count cupcake pan with paper liners. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
02 - In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract. Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
03 - Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
04 - Beat the softened butter and vanilla extract in a large mixing bowl with a hand mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Add your food coloring, a couple drops at a time, until the desired color is reached.
05 - Transfer the buttercream to a piping bag and pipe onto the cooled cupcakes.
06 - Sprinkle the chopped chocolate in the center of each cupcake to create a nest. Place 3 mini eggs in the center of each cupcake.
07 - Whisk together the cocoa powder and vanilla until smooth. Use a pastry brush or paintbrush to dip into the mixture and flick onto the cupcakes by pulling the bristles back. Top with a few thyme sprigs.

# Notes:

01 - Start with room-temperature ingredients: Butter, eggs, and milk blend more smoothly, creating a fluffier texture.
02 - Don't over-mix the batter: Gently stir until combined to avoid dense cupcakes.
03 - Avoid overbaking: Start checking for doneness a few minutes before the recommended baking time.
04 - Ensure cupcakes are completely cool before adding buttercream to maintain frosting stability.

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