These Chocolate & Caramel Easter Nest Cupcakes are a luxury option to celebrate Easter! A lot of Easter desserts are usually cute and pretty, with pastel colours - which don't get me wrong I absolutely love! But these cupcakes are an indulgent option for a more grown up feel.
They feature a moist chocolate sponge with a hidden caramel centre, on top is a silky buttercream infused with Galaxy chocolate. I've decorated them with rose gold Galaxy Enchanted Eggs - they are very widely available in the UK but you can use any chocolate eggs and spray them with an edible metallic spray instead if you can't find them.
How to make Chocolate & Caramel Easter Nest Cupcakes...
To make the chocolate sponge I first mixed together butter and caster sugar. I added eggs and milk, and mixed them in.
Then I mixed in self raising flour, cocoa powder and baking powder. I divided the cupcakes into cases.
I baked them for 25 minutes. When they were cool I used a cupcake corer to remove a section from the middle.
I filled each hole with some caramel sauce. Then I made a buttercream by mixing together butter, icing sugar, milk and vanilla extract. Then I added melted Galaxy chocolate and mixed until smooth.
What caramel sauce should I use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.
Tips for making the Chocolate & Caramel Easter Nest Cupcakes:
- If you don't want to use Galaxy chocolate for the buttercream, you can use another milk or dark chocolate.
- If you can't find the Galaxy Enchanted Eggs, you can use Galaxy Golden Eggs, or you can use an edible metallic paint or glitter spray to paint some other small chocolate eggs.
- I used a Jem 1E piping nozzle to pipe the buttercream onto the cupcakes.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Cupcake corer||Jem 1E Piping nozzle||Brown cupcake cases|
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More Easter recipes...
Chocolate & Caramel Easter Nest Cupcakes
For the sponge
- 175 g Butter or Baking spread
- 175 g Caster sugar
- 3 Eggs large
- 1 tbsp Milk
- 150 g Self raising flour
- 25 g Cocoa powder
- ⅛ tsp Baking powder
For the buttercream
- 150 g Butter
- 300 g Icing sugar
- 1 tbsp Cocoa powder
- 1 tsp Vanilla extract
- 1 ½ tbsp Milk
- 75 g Galaxy chocolate melted
For decoration & filling
- 160 g Caramel sauce good quality shop bought or homemade
- 2 x 80 g packs of Golden Enchanted Eggs (you need 3 eggs per cupcake)
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
- To make the chocolate sponge mix together the butter and the caster sugar, ideally using an electric mixer, until fluffy
- Add the eggs and milk, and mix them in
- Mix in the self raising flour, cocoa powder and baking powder gently with a hand whisk
- Divide the cupcakes between the cases and bake them for 20-25 minutes
- When they are fully cool use a cupcake corer or a knife to remove a section from the middle of each cupcake
- Fill each hole with the caramel sauce, you can use a piping bag to do this, or simply spoon it in
- Make the buttercream by mixing together the butter, icing sugar, cocoa powder, milk and vanilla extract. Use an electric mixer for the best results. Then add the melted Galaxy chocolate and mix until smooth. If the buttercream is too stiff, you can add a little extra milk
- Pipe the buttercream onto each cupcake to resemble a nest (pipe a flat rosette, then pipe a ring on top of it) then place 3 Galaxy Enchanted Eggs into the middle
- Store in an airtight container in a cool place, eat leftovers within 3 days