Looking for a simple—yet adorable—Easter dessert? These chocolate nest-topped cupcakes are the perfect treat for spring celebrations! Made with rich melted chocolate and crunchy shredded wheat, the edible nests hold colorful chocolate eggs for a festive touch. Whether you're baking for an Easter party, a family gathering, or just a fun weekend activity, this easy cupcake recipe is sure to impress. Plus, it's a great way to get kids involved in the kitchen!
Heat the oven to 350°F. Place a paper baking cup in each of 16 regular-size muffin cups, and set aside.
In a large bowl, mix water, oil, eggs, and vanilla extract until thoroughly combined. Stir in the cake mix until evenly mixed.
Using an ice cream scoop, evenly divide batter among muffin cups.
Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool completely before decorating.
In a microwave-safe bowl, melt the chocolate and cookie butter in 15 second intervals until able to stir smooth. Crumble shredded wheat into the melted chocolate mixture; stir until evenly combined.
Spoon the mixture on top of the cupcakes, lightly pressing down and placing two chocolate eggs on top of each cupcake to form the nests. Enjoy!
