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+ servings
Coconut Bird's Nest Cupcakes Recipe
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5 from 1 vote

Bird's Nest Cupcakes

Easter recipe for bird's nest cupcakes.
Prep Time15 mins
Cook Time24 mins
Course: Dessert
Cuisine: American
Keyword: cupcake, Easter, spring
Servings: 12
Calories: 632kcal



  • 1 box Chocolate Cake Mix
  • 3 eggs
  • 1/2 cup Vegetable Oil
  • 1 1/4 cup Water


  • 1/2 cup softened Butter
  • 2 cup Powdered Sugar
  • 1 tsp Vanilla
  • 1 tsp Milk


  • 2 cup Shredded Coconut
  • 2 cup White Melting Chips
  • 72 Blue Easter Egg Candies like Cadbury Mini Eggs


  • Make cupcakes according to box directions.
  • Allow to cool.
  • Toast coconut on cookie sheet in 275 oven for 15 minutes.
  • Melt chocolate in microwave by heating for 30 seconds then stirring and repeating until chocolate is melted and smooth.
  • Mix coconut and chocolate  until well blended.
  • Spoon coconut mixture onto parchment or wax paper in heaping tablespoon sized portions (these need to sit on top of cupcakes).
  • Let them st up for a few minutes, then using a teaspoon make an indentation in the middle.
  • Set 3 eggs in the middle of each nest while chocolate has not completely set.
  • Transfer nests to refrigerator for 10 minutes to set completely.
  • Cream butter, vanilla and powdered sugar in mixing bowl.
  • Slowly add milk until desired consistency icing is reached.
  • Ice the tops of cupcakes and place a nest on the top of each.



Calories: 632kcal | Carbohydrates: 71g | Protein: 6g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 68mg | Sodium: 448mg | Potassium: 270mg | Fiber: 2g | Sugar: 58g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg