Chocolate Coconut Nestcakes

This Spring, I made the cutest little bird's nest cupcakes. A chocolate cupcake covered in delicious vanilla buttercream icing, dipped in toasted coconut and topped with Hershey's Eggies, these little treats tasted like a chocolate coconut cream dream!

I cheated and used a box cake mix for the cupcakes, but feel free to use your own favourite cupcake recipe ;)

To make about 24 Nestcakes:

• Bake chocolate cupcakes and allow to cool.

• Toast 1 cup of sweetened shredded coconut under the broiler. Watch it carefully as it will toast quickly! Allow coconut to cool.

Vanilla Buttercream Icing:
1 cup butter
2 tsp pure vanilla extract
5 cups icing sugar
2 tbsp milk

• In a large bowl, beat butter and vanilla until light and fluffy. Slowly beat in sugar and cream (alternating) until you have desired consistency. It should be stiff enough to hold a shape when piped. 

• Using a large star shaped tip, pipe the buttercream onto the cupcakes. Make a large ring around the outside and then just a little bit on the inside so that it looks like the shape of a nest. 

• To get the coconut onto the cupcakes you can either dip them in the coconut or sprinkle the coconut on top. 

• Lastly, place 3 Hershey's Eggies snugly into the beautiful little nests you have just created.

Enjoy! :)