easter nests

Ingredients

• Servings: 2
• 1 (15.25 ounce) package chocolate cake mix
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1 (10 ounce) package sweetened flaked coconut
• 1 (16 ounce) can prepared chocolate frosting
• 1 cup egg-shaped chocolate candies (such as peanut m&ms®), or as needed

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 cupcake cups with paper liners.
• beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. increase speed to medium and beat until batter is smooth, 2 more minutes. fill prepared cupcake cups about 2/3 full with batter.
• bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. remove cupcakes from oven and turn oven heat up to 400 degrees f (205 degrees c). let cupcakes cool.
• spread coconut into a large, shallow baking pan or a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. cool.
• cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. discard cut-out portions. frost cupcakes with chocolate frosting and cover frosting with toasted coconut. place 3 egg-shaped candies in the small depression on top of each cupcake.