White Chocolate Easter Egg Nests

Directions

Cupcake Directions

1. Step 1
   First, preheat your oven to 350 degrees fahrenheit. Then, line the muffin tins with cupcake liners.

2. Step 2
   Combine flour, baking powder, baking soda, and salt in a mixing bowl.

3. Step 3
   Melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla in a separate bowl. Add the liquid ingredients to the dry ingredients and mix them until just combined, then set aside.

4. Step 4
   Beat egg whites with an electric mixer until soft peaks form, then fold them into the batter until everything is combined.

5. Step 5
   Next, spoon the batter into the cupcake liners and bake for 9-11 minutes until toothpick comes out clean.

Frosting Directions

1. Step 1
   Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool slightly for about 2 minutes so it is not too hot that it melts the butter and cream cheese.

2. Step 2
   Beat butter and cream cheese in a mixing bowl on medium speed for 60 seconds. Add melted chocolate and vanilla and beat another 6o seconds. Add in the sugar a bit at a time, mixing until until light and fluffy. Add in milk 1 tablespoon at a time to reach desired consistency. Place in a piping bag and apply frosting onto cupcakes.

Topping Directions

1. Step 1
   Shave chocolate into long chocolate shavings. Distribute shavings evenly over frosted cupcakes and then top with the candy coated chocolate eggs.

2. Step 2
   Refrigerate if not eating within 24 hours. Remove from refrigeration 30-60 minutes prior to serving and allow cupcakes to come to room temperature.