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Chocolate Peanut Butter Birds Nest Cupcakes

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24
Author: Swah

Ingredients

Chocolate Cupcakes

  • 1 2/3 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 115 g butter at room temperature
  • cups sugar
  • 2 large eggs

Peanut Butter Icing

  • 1/2 cup butter softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk or as needed
  • 2 cups confectioners' sugar

Birds Nests

  • 1 pkt Chang’s Original Fried Noodles 100g
  • 200 g dark chocolate
  • 2 tbsp crunchy peanut butter

Instructions

Chocolate Cupcakes

  • Preheat the oven to 170°C. Line 24 muffin tins with cupcake papers.
  • Sift the flour, cocoa powder, baking soda and salt into a bowl and set aside
  • Cream the butter and sugar until light and fluffy. Add the eggs one at a time until thoroughly mixed through.
  • In a separate bowl mix the sour cream, milk and vanilla extract.
  • With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix until just incorporated.
  • Spoon the mixture into the prepared muffin tins and fill approximately 3/4 full
  • Bake in the oven for 18-20 minutes or until the cupcakes slightly spring back when touched.
  • Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack.

Peanut Butter Icing

  • Beat the butter and peanut butter with an electric mixer in a medium bowl.
  • Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the icing is thick and spreadable.
  • Continue beating for at least 3 minutes until light and fluffy.
  • Using a teaspoon spread a thick layer of icing onto each cupcake - this will be what the birds nest sticks on.

Birds Nests

  • Melt chocolate and peanut butter in the microwave (I do it in bursts of 30 seconds on medium to prevent the chocolate from burning) in a medium microwaveable container.
  • Pour the noodles into the melted chocolate mixture and stir to coat.
  • On a baking tray lined with baking paper, use a teaspoon or your hands to arrange the chocolate noodles in small circular shapes, making sure to leave a space in the middle for the egg to sit.
  • Pop the tray in the fridge for the birds nests to set.
  • Once hardened, place a birds nest on top of each cupcake, gently pressing it into the peanut butter icing to stick. Place a small Easter egg in the centre of each nest.