# What You Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon fine salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water
→ Chocolate Buttercream
12 - 1/2 cup unsalted butter, softened
13 - 1 3/4 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tablespoons milk
16 - 1 teaspoon vanilla extract
17 - Pinch of fine salt
→ Decoration
18 - 1 cup shredded coconut or chocolate sprinkles (optional)
19 - 36 mini candy-coated chocolate eggs
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda and salt until homogenous.
03 - In a separate bowl, beat the eggs with milk, vegetable oil and vanilla until evenly combined.
04 - Pour the wet mixture into the dry ingredients and stir gently until just incorporated, avoiding overmixing.
05 - Stir in the hot water until the batter is smooth; it will be thin — this produces a moist crumb.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
07 - Bake 18–20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely before decorating.
08 - Beat the softened butter until creamy, then add powdered sugar, cocoa, milk, vanilla and a pinch of salt; beat until smooth and fluffy, adjusting milk by teaspoonfuls for desired piping consistency.
09 - Pipe or spread the chocolate buttercream onto each cooled cupcake in a circular nest pattern, creating a shallow depression in the center.
10 - Sprinkle shredded coconut or chocolate sprinkles over the piped nests for texture, then place 2–3 mini candy eggs in the center of each.
