It’s almost Easter!
To celebrate, I made these adorable little bird’s nest marbled cupcakes. These vanilla cupcakes have a delicious chocolate batter swirled through them. That means that you’ll get a bite of vanilla followed by a bite of chocolate. For those that can never decide between vanilla and chocolate (like me), you get the best of both worlds!
They are topped with a simple vanilla frosting, chocolate-covered pretzel sticks, and a chocolate egg.
You may certainly use store-bought cupcake mix, but homemade is always so much better. If you’re really short on time, you can buy a dozen cupcakes from a bakery and make the little nest topping yourself.
It’s not completely homemade, but I won’t tell anyone.
I topped these bird’s nest cupcakes with a mini Cadbury chocolate egg, but you may use any egg-shaped candy that you can find. Just try not to eat all of the candy while the cupcakes are in the oven.
They won’t be quite as cute if the nests are empty!
I made these cupcakes for myself after a day of spring cleaning. I usually keep a clean house, but it’s nice to do a thorough deep-cleaning a few times a year. I’ve taken everything out of cabinets to wipe them clean, washed curtains, change filters, and donated tons of stuff that broke my 6-month rule.
If I haven’t used it in 6 months and it’s not super-valuable, see ya!
It’s a great rule to follow if you move as much as I do.
Hope you all have a wonderful Easter weekend!
- ½ cup unsalted butter
- 1 cup sugar
- 1⅔ cup all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 1 egg, at room temperature
- ¾ cup whole milk
- ¼ cup Greek yogurt
- 2 tsp vanilla extract
- ¼ cup cocoa powder
- 1¾ cup confectioner's sugar
- ½ cup unsalted butter, softened
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 4 oz. semi-sweet baking chocolate
- 2 cups pretzel sticks, broken in half
- 12 chocolate eggs
- Preheat the oven to 350 degrees Fahrenheit. Place 12 cupcake liners into a muffin tin, then set aside.
- Add the butter to a large microwave-safe bowl and microwave on high for 15 to 20 seconds, until nearly completed melted. Add the granulated sugar and stir until combined. Set aside to cool.
- In the bowl of a stand mixer, combine the flour, salt, baking soda, and baking powder. Set aside.
- Add the egg, milk, yogurt, and vanilla extract to the butter mixture and stir until combined. Pour the mixture into the bowl of the stand mixer with the dry ingredients. Stir with the paddle attachment until just combined.
- Remove ¾ cup of the batter and pour into a medium-sized bowl. Add the cocoa powder and stir until no lumps remain. Set aside.
- Add 1 tablespoon of the vanilla batter to each cupcake liner, then top with 1 tablespoon of the chocolate batter. Top with any remaining vanilla batter. Use a toothpick to gently swirl the layers together.
- Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Place the cupcakes on a cooling rack to fully cool before adding the frosting.
- Combine the confectioner's sugar, butter, cream, and vanilla extract in a small bowl.
- Add the frosting to a piping bag and frost each cupcake once they have fully cooled.
- Add a dozen cupcake liners to a muffin tin (this will make removing the nests much easier). Set aside.
- Bring a large pot of water to a simmer over medium heat. Place a glass bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water. Add the chocolate to the glass bowl and stir until melted. Turn off the heat.
- Slowly add the pretzels to the melted chocolate and stir until coated.
- Add the chocolate-covered pretzels to the cupcake liners, splitting them up equally. Arrange the pretzel pieces to create the bird nests, then place the muffin tin into to the refrigerator to harden the chocolate.
- Once the bird nests have hardened, place one nest on top of each cupcake. Add an egg to the center of each nest and enjoy!