Have you ever had something rattling around in your head and just couldn’t wait to find a reason to make it? These nest cupcakes were like that for me. Although they’d be perfect for spring, I originally made these for my step-daughter’s baby shower and they were a huge hit. Besides that, after perfecting my regular cream cheese frosting, I knew that conquering chocolate frosting was next on my cooking to-do list.
When you add up those two things, it meant that I had another great reason to create these cupcakes and share them with you. They are SO easy to make – and the frosting is absolutely delicious. So even if you don’t make the nest cupcakes, be sure to try it if you’re a chocoholic in need of a good frosting fix.
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Chocolate Cream Cheese Frosting
Ingredients:
- 1/2 cup {1 stick} unsalted butter (unsalted, room temperature)
- 4 oz. {half a pack} cream cheese (room temperature)
- 3 1/2 cups SIFTED confectioner’s sugar
- 1/2 cup SIFTED cocoa powder
- 1 tsp vanilla extract
- 1 tablespoon heavy cream
Directions:
- In the bowl of a stand mixer with the paddle attachment, whip together the cream cheese and butter for 2 minutes or until smooth and creamy.
- Make sure you sift the cocoa and confectioner’s sugar. Combine these and slowly add to the bowl of the mixer one third at a time and mix until it is combined with the butter and cream cheese before adding the next batch.
- Once the sugar is all added into the bowl, add in the vanilla and heavy cream, then mix on low until combined.
- Whip on high for 5-8 minutes until frosting is smooth and has lightened in color a bit due to the whipping adding a bit of air into the mix. It will be lighter and silky smooth.
- Frost it up.
Ingredients
- 1/2 cup {1 stick} unsalted butter (unsalted, room temperature)
- 4 oz. {half a pack} cream cheese (room temperature)
- 3 1/2 cups SIFTED confectioner’s sugar
- 1/2 cup SIFTED cocoa powder
- 1 tsp vanilla extract
- 1 tablespoon heavy cream
Instructions
- In the bowl of a stand mixer with the paddle attachment, whip together the cream cheese and butter for 2 minutes or until smooth and creamy.
- Make sure you sift the cocoa and confectioner’s sugar. Combine these and slowly add to the bowl of the mixer one third at a time and mix until it is combined with the butter and cream cheese before adding the next batch.
- Once the sugar is all added into the bowl, add in the vanilla and heavy cream, then mix on low until combined.
- Whip on high for 5-8 minutes until frosting is smooth and has lightened in color a bit due to the whipping adding a bit of air into the mix. It will be lighter and silky smooth.
- Frost it up.
Want to see how I piped the cupcakes? Just check out this video below:
I used the hair piping tip (aka Wilton 233) and disposable bags to pipe the frosting.
Is there anything better than a cupcake that is cute, easy and delicious? I think not 😉
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