Ingredients
24
pastel-colored paper baking cups
1
box (1 lb 2.25 oz) milk chocolate cake mix with pudding
1 1/4
cups water
1/3
cup vegetable oil
3
eggs
1
cup milk chocolate creamy ready-to-spread frosting (from 1-lb can)
36
pastel-colored candy-coated chocolate pieces
1
bottle (1.75 oz) chocolate decorating decors (1/3 cup)
Preparation
Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes using water, oil and eggs; cool completely. Freeze 12 of the cupcakes for a later use.
With 1/2 cup of the frosting, frost remaining 12 cupcakes. Place 3 candy-coated chocolate pieces on center of each to resemble eggs.
In small resealable food-storage plastic bag, place remaining 1/2 cup frosting; seal bag. Cut small hole in one bottom corner of bag; pipe frosting around chocolate pieces to create ridge on each cupcake.
Carefully spoon chocolate decors onto frosting ridge and around chocolate pieces to resemble nest.
