Snobcake of the month

This is always one of my favorite posts of the month. I love baking cupcakes, well I actually love eating cupcakes more than I love the baking part, but let's not go there...and today we have a REALLY good cupcake recipe to share to with you. It is a version of Nothing Bundt Cake's Chocolate Chocolate Chip in a cupcake form...and topped with the cutest little baby bluebirds you will ever see. (I got the cupcake recipe from my sister-in-law and don't know where she got it from but am so glad she shared it with me!) Now the bluebirds are courtesy of our hero Martha. The two combined become nothing less than a snobcake. The recipe for the cupcake will follow. A word to the lazy (which I fall into that category more times than not so don't knock it...if the darling little bluebirds are just too cute to make if you know what I mean, I have also topped these babies with the Cadbury milk chocolate eggs to the delight of my snobbish and lazy self!!)

Nesting Baby-Bluebird Cupcakes


    • Photo courtesy of Martha Stewart.com
Here is the recipe for the frosting and the cute "nest and baby bluebirds" all courtesy of MARTHASTEWART.COM
When preparing the chocolate buttercream frosting, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.

  • Yield Makes 1 dozen

Ingredients

Directions

  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
  2. Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

Chocolate Chocolate Chip Cupcakes

1 pkg devil's food cake mix
1 pkg instant cho pudding mix
1 C sour cream
4 lg eggs
1/2 C water
1/2 C oil
1 1/2 C mini choc chips
Frosting if not using bluebird frosting:
2 8 oz pkg cream cheese softened
1/2 C butter softened
3-4 C powdered sugar
2 tsp vanilla extract

Mix first six ing together with a beater. Add choc chips. Pour into lined cupcake pan. Cook in oven at 350 degrees for 18-22 mins. Remove from oven. Let cool. Cover with saran wrap and let sit overnight in fridge before frosting. Frost as directed above or prepare this frosting. In med bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in powdered sugar. Start with 2 cups and gradually add until desired thickness. Keep in fridge til serving for best taste. Enjoy!

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