Bird’s nest cupcakes

Makes 18 cupcakes

Prep time – 15 minutes | cooking time – 12 to 15 minutes


For the cake

  • 30ml boiling water
  • 20g cocoa powder
  • 3 eggs
  • 175g unsalted butter
  • 165g caster sugar
  • 115g self-raising flour
  • 4g baking powder
  • 30g desiccated coconut, toasted

For the frosting

  • 300g icing sugar
  • 100g unsalted butter
  • 30g cocoa powder
  • 40ml full-fat milk
  • 15g milk chocolate, melted

To finish

  • 60g desiccated coconut, toasted
  • 140g chocolate mini eggs
  • 18 muffin cases


  • Heat the oven to 200˚c and line a muffin tin with paper cases
  • Sift the cocoa powder into a mixing bowl
  • Mix the boiling water with the cocoa to form a thick paste
  • Add the remaining cake ingredients to the mixture and beat
  • Divide the mixture equally between the 18 paper cases
  • Bake for 12-15 minutes until they are well risen and springy to the touch
  • Leave the muffins to cool on a wire rack

The frosting

  • Beat the icing sugar, butter and cocoa powder together
  • Add the milk and melted milk chocolate and beat on high for 5 minutes

To finish

  • Using a piping bag with a fluted nozzle, pipe a nest of frosting on top of each cake
  • Sprinkle the toasted coconut over the frosting and place 3 chocolate eggs in the middle of each nest


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