Chocolate Easter Nests

Delicious little chocolate cakes, all dolled up for Easter!


  1. Preheat oven to 375°F.
  2. In a large bowl, beat butter and sugar until light and creamy.
  3. Add eggs one at a time, beating well after each addition. Add vanilla and stir to combine. 
  4. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt.
  5. Add dry ingredients to butter and sugar mixture. Add milk and stir to combine.
  6. Line muffin tin with cupcake liners. Fill each with batter, two-thirds full.
  7. Bake in oven at 375°F for 15 to 20 minutes. Remove from oven and allow to cool for 10 minutes or so.


  1. Melt chocolate in a double-boiler or a bowl set above a saucepan of boiling water. Allow chocolate to cool but not harden, about 5 minutes.
  2. While the chocolate is cooling, beat cream in a large bowl until it reaches the consistency of whipped cream. 
  3. Fold chocolate into whipped cream and gently combine to obtain an ethereal chocolate cream.
  1. Using a piping bag, cover the little cakes with the chocolate cream. If you don’t have a piping bag, a spoon will do just fine.
  2. Place a few Easter eggs in the centre of the icing to make a little nest on top of each cupcake.

Emilie Gaillet

Montreal, Quebec

Emilie Gaillet is a photographer, food stylist and culinary creator who shares her delectable recipes on her blog, Murmures.

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