Rating: 5 stars
17 Ratings
  • 5 star values: 17
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These Easter egg nest cupcakes are a hit. Everyone loves them!

Recipe Summary

cook:
25 mins
additional:
1 hr
total:
1 hr 55 mins
prep:
30 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

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  • Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter.

  • Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool.

  • Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. Cool.

  • Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.

Nutrition Facts

291 calories; protein 3.1g; carbohydrates 35.5g; fat 16.4g; cholesterol 23.8mg; sodium 229.1mg. Full Nutrition
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