Easter Bird Nest Cupcakes

• 1 cup self-rising flour
• 2 tablespoons self-rising flour
• 1/2 cup unsalted butter, at room temperature
• 7 tablespoons white sugar
• 2 eggs
• 2 tablespoons cocoa powder
• Chocolate Buttercream:
• 3/4 cup unsalted butter, softened
• 1 1/2 cups cocoa powder
• 5 cups confectioners' sugar, or more as needed
• 1/2 cup milk
• 2 tablespoons milk, or more as needed
• 1 drop vanilla extract
• Decoration:
• 3 tablespoons chocolate sprinkles, or as needed
• 58 mini chocolate candy-coated Easter eggs

1. Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.
2. Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended.
3. Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
5. While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed.
6. Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.

flour, flour, unsalted butter, white sugar, eggs, cocoa powder, chocolate buttercream, unsalted butter, cocoa powder, sugar, milk, milk, vanilla, decoration, chocolate sprinkles, chocolate

Taken from www.allrecipes.com/recipe/262582/easter-bird-nest-cupcakes/ (may not work)