Recipe by Alix S.
"These Easter egg nest cupcakes are a hit. Everyone loves them!"
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1 (15.25 ounce) package
chocolate cake mix
1 1/4 cups
1 (10 ounce) package
sweetened flaked coconut
1 (16 ounce) can
prepared chocolate frosting
egg-shaped chocolate candies (such as peanut M&Ms®), or as needed
They're adorable, but there is a typo! "Discard cut-out portions"??! Are you crazy? Lol. It SHOULD read: Cook enjoys the spoils. :-)
Super cute! I used strawberry jam instead of frosting because I filled the cupcakes with strawberry jam and the frosting just seemed like too much. The toasted coconut is a wonderful idea!
ADORABLE and DELICIOUS! I used a yellow cake mix...Can't wait to make these for the kids for Easter~YUM! Thanks for sharing. :)
A Big Hit! I made this pretty much exactly by the recipe and found it easy to follow. The only exception is that I made both chocolate and vanilla cupcakes according to directions on the boxes. I used a grapefruit spoon to scoop out the centers of the cupcakes when cool. At my house there was no need to discard the cut-out portions since I have a hungry teen. Caution, keep a close watch on the coconut when toasting as it will burn quickly. I placed the toasted coconut in a bowl and after frosting the cupcakes just inverted them in the coconut, gently rolling the edges around a bit. I found it is better not to press down the center, since less coconut is needed in the center depression. The candy eggs need to touch some frosting to stick well. I used chocolate frosting for both the chocolate and vanilla cupcakes. Both turned out wonderful and looked exactly like the picture. I used Whoppers mini eggs. These cupcakes were a delightful and tasty novelty for Easter, and everyone complimented them and even took pictures. Thanks for sharing this recipe. I will make these every year from now on!
Delicious! And super cute!!! Used the whipped chocolate frosting!
These were absolutely delicious. I thought I might have burned the coconut but the darker the better!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 148
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