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Rich, dark, malted chocolate nest cupcakes.
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5 from 5 votes

Easter Cupcakes Recipe

Rich malted chocolate nest cupcakes decorated with festive Easter candies. These treats are perfect for a spring celebration!
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 409kcal


For the Cupcakes

  • 1 cup vegetable oil
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 1/4 cup chocolate malted milk powder
  • 1 cup whole milk
  • 1 cup full-fat sour cream
  • 2 1/4 cup all-purpose flour
  • 3/4 cup dutch-process cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

For the Frosting

  • 1 cup unsalted butter (2 sticks), softened
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup chocolate malted milk powder
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tbsp whole milk

For the Decorations

  • 1/2 cup green jimmies OR candy shreds
  • 1 cup mini robin's eggs


  • Preheat oven to 350 degrees. Line cupcake tins with 18 grease-proof paper liners, set aside.
  • In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, combine the oil and sugars. Mix on medium-low speed for 1 minute. Add the vanilla, then the eggs, one at a time until incorporated.
  • In a medium mixing bowl whisk together the malt powder and milk until chocolate milk forms. Slowly whisk in the sour cream until smooth, set aside.
  • In a medium mixing bowl whisk together the flour, cocoa powder, baking soda, and salt.
  • With mixing speed on low, alternate adding wet and dry ingredients 1/3 at a time, starting with the dry ingredients. Once incorporated, beat on high for 15 seconds. The batter will be runny but will have tacky clumps.
  • Using a large scoop (#20) fill each cupcake liner 3/4 of the way full. This should be about 3.5 tablespoons of batter per liner.
  • Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
  • Remove from the oven and allow to cool in the tins for 3 minutes before transferring to a wire rack to cool completely.
  • Meanwhile, to make the frosting, in the bowl of a stand mixer or a large mixing bowl with a hand mixer, add the butter and cream on medium speed until smooth, about 2 minutes. Add the salt, vanilla, malt, and cocoa powder. Mix for 30 seconds on low.
  • With mixing speed on low, add powdered sugar and 2 tablespoons of milk. Mix on low for 30 seconds, then beat on medium speed for 1 minute. Add more milk if necessary to get a light, fluffy frosting. Continue beating on medium speed for 2 minutes.
  • In a large piping bag fitted with a large round piping tip, pipe the frosting in a tall circle around the outside edge of a cooled cupcake. Using an offset spatula, swirl the frosting in the center to create a well or the nest.
  • Top with sprinkles or candy shreds, then fill the nest with eggs.


Serving: 18g | Calories: 409kcal | Carbohydrates: 52g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 271mg | Potassium: 239mg | Fiber: 2g | Sugar: 34g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg