PFMs in the Kitchen: Chocolate Nest Cupcakes

I don't know what I loved most about this holiday...the mimosa-filled family brunch or the pastel colored chocolates? Whether you are now finding yourself with an excess of Easter candy or you want to file away a recipe for next year, here's an easy dessert that puts those cute candy-coated eggs to good use. Fair warning: this is not what I would deem a "healthy" recipe! Adapted from a simple book of cupcake recipes...it's convenient, especially when you want to browse by special occasion. We made mini cupcakes instead of regular size...easier for family members to sample. They enjoyed 'em very much! And though my nest-making technique of using a vegetable peeler on a chocolate bar worked like a charm, I would have been just as happy to change up the flavor by using coconut flakes...maybe next year!

Recipe adapted from 500 Cupcakes by Fergal Connolly p.194

for the cupcakes:

2 sticks sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp. vanilla extract (I swear by this one)

for the frosting: 

4 oz. semisweet chocolate bar, flaked (I used a veggie peeler)

2 tbsp heavy cream

 3/4 cup semisweet chocolate, chopped

candy-covered mini eggs (I used Cadbury Mini Eggs)

Preheat oven to 350. Place paper baking cups into muffin pans. Combine all of the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into cups. 

Bake for 20 minutes. Now is a good time to make your chocolate flakes. Put them in the fridge (covered) until you are ready to use them. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, put the chocolate and cream in a small saucepan over low heat. Stir gently till combined. Remove from heat and stir until the mixture is smooth. Working quickly, spread onto the cooled cupcakes. Top with chocolate flakes and place 2 mini eggs on top. 

Store unfrosted in an airtight container for up to 3 days, or freeze up to 3 months. Makes 2 1/2 dozen mini cupcakes (or 1 1/2 dozen regular size).