Easter nest coconut & white chocolate cupcakes

Easter nest coconut & white chocolate cupcakes

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(5 ratings)

Prep: 30 mins Cook: 30 mins


Makes 12
Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs

Nutrition and extra info

  • un-iced

Nutrition: per cupcake

  • kcal499
  • fat29g
  • saturates19g
  • carbs56g
  • sugars44g
  • fibre2g
  • protein5g
  • salt0.3g
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  • 3 medium eggs, beaten
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 100g desiccated coconut
  • 200g self-raising flour
  • 50g melted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g white chocolate, melted
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

For the frosting

  • 100g white chocolate, melted
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 200g unsalted butter, at room temperature
  • 225g icing sugar, sifted

To decorate

  • about 25g shredded coconut



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 36 mini eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • orange or yellow icing for beaks
  • black writing icing tube


  1. Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.

  2. Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).

  3. Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast – stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.

  4. Spread some of the frosting generously over the top of the cooled cakes – you don’t have to go right to the edges. Once you’ve done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.

  5. Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.

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Comments, questions and tips

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Carder's picture
18th Apr, 2014
Fun to make. The chicks are quite fiddly to decorate but my young granddaughter was delighted with the results. Delicious coconut flavour, however the icing is quite rich. At my first attempt, I burnt the shredded coconut. I found that 10 mins was too long for a "light toasting", 2 or 3 mins. was sufficient.
17th Apr, 2014
I made these to take to work and they went down a treat! The decoration was really easy to do and everybody was impressed :)
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