Rockwall, TX (March 28, 2025) – Are you looking for Easter desserts to dress up your holiday table? Check out these two adorable Easter recipes from The Rose Table.
These Easter Bird’s Nest Cupcakes are as delicious as they are adorable.
Easter Bird’s Nest Cupcakes
Makes 24
For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder (I use Hershey’s Special Dark)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
The Best Chocolate Frosting, recipe below
72 mini chocolate eggs (I used Whoppers robin eggs)
- Preheat oven to 350°F. Line two muffin cup pans with cupcake liners and spray each with non-stick spray.
- Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Fill cupcake liners about 2/3 full.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Make chocolate frosting according to directions below. Spoon into a piping bag fitted with a Wilton 233 grass tip. Pipe a bit of frosting in the center of the cupcakes, then in circles to build up a nest. Add three robins egg chocolates in the center of each nest.
The Best Chocolate Frosting
6 Tbsp unsalted butter, softened
2 2/3 cups powdered sugar
1/2 cup dark cocoa powder
1/3 cup milk
1 tsp vanilla extract
- Beat softened butter until light and creamy.
- Sift powdered sugar and cocoa powder together.
- Add powder sugar and cocoa powder to butter alternately with milk, beating after each addition until smooth. Add vanilla and beat well. Add another tablespoon or two of milk if needed to achieve a creamy, whipped texture.
See tips and a helpful video on how to frost these on The Rose Table https://therosetable.com/2023/03/26/easter-birds-nest-cupcakes/
Chocolate Robin’s Egg Cake
For the cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Blue frosting, recipe follows
To decorate:
1 tsp vanilla extract
1/4 tsp cocoa powder
Chocolate robin’s eggs candies
- Preheat oven to 350°F. Grease three 8″ cake pans. Coat with cocoa powder the way you would typically flour pans.
- Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Divide batter into prepared pans.
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Make frosting, recipe follows, and frost cake.
- Mix cocoa powder and vanilla extract so that you have a thin brown paste. Dip a tiny culinary paint brush in the cocoa powder mixture and tap the back of the paint brush to splatter the cake. Do this all around until your cake is speckled. Decorate with chocolate robin’s egg candies.
Blue Frosting
1 cup (2 sticks) unsalted butter, at room temperature
5 cups powdered sugar, sifted
1 tsp almond extract
2-3 Tbsp milk
Teal or blue food coloring
- Beat butter with electric mixer until nice and fluffy. Beat in two cups of powdered sugar until incorporated, then add almond extract.
- Beat in two more cups of powdered sugar until combined. Add a tablespoon of milk and final cup of powdered sugar. Beat in another tablespoon of milk. Add more powdered sugar or milk as needed to reach your desired consistency. Add food coloring to reach your desired shade of blue.
Note: Don’t like almond extract? No problem! Use two teaspoons of vanilla extract instead.
By Katie-Rose Watson who often covers Rockwall on therosetable.com, from the Farmers Market to Founder’s Day Festival. The Rose Table has over 300,000 fans on Facebook (fb.com/therosetable), over 40,000,000 video views, and can be found on TikTok, Twitter, Pinterest, and YouTube @therosetable. Get The Rose Table cookbook and The Rose Table’s Fairytale Collection now available on shoptherosetable.com.
The Rose Table shares egg-cellent Easter recipes added by Melanie M on
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