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Easter Nest Cupcakes

12 cupcakes
Easy
75 minutes
This Easter Nest Cupcakes Recipe is a classic crowd pleaser, and the perfect recipe to get the kids involved in the kitchen! Follow our simple recipe today
These tasty treats are a true staple of Easter - and so quick and easy to make.
Recipe Ingredients
How to Prepare
Tips
Your cupcakes will keep for up to 5 days stored in an airtight container at room temperature.
Tips
Enjoyed these Easter Nest Cupcakes? Explore our other Easter Recipes. From Easter Cookies to Hot Cross Bread & Butter Pudding.
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Recipe Ingredients

For the nests
0Dr. Oetker Rainbow Cupcake Cases
300 gDr. Oetker 35% Milk Chocolate
150 gShredded Wheat (crushed)
115 gChocolate Mini Eggs

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Picture - Dr. Oetker Rainbow Cupcake Cases
Picture - Dr. Oetker 35% Milk Chocolate
1

Line a 12 hole cupcake tray with the cupcake cases we used pink, green, yellow and blue for Easter. 

2

Break the chocolate into squares and place in a microwavable bowl. Place the chocolate in the microwave and heat for 1 minute and stir. Continue to heat in 10 seconds bursts, stirring between each burst until the chocolate is melted. 

3

Place the shredded wheat into a sandwich bag and break up using a rolling pin. Pour the shredded wheat into the melted chocolate and stir until all the shredded wheat is coated in chocolate.

4

Divide the mixture evenly between the cupcake cases. Using the handle of a wooden spoon or rolling pin, push down into the centre of each cupcake to create a nest shape for the eggs to sit in.

5

Place the 3 chocolate eggs into each nest. Place the cupcake nests into the fridge for 1 hour to allow them to set. Once set you are ready to enjoy your chocolate Easter nests! 

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