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5 from 3 votes

Egg Nest Cupcakes

Prep time
20 mins
Cook time
18 mins
Total time
38 mins



  • 2 ¼ cups GF all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 8 tbsp butter, softened
  • ⅓ cup oil
  • 1 tsp pure vanilla extract
  • 1 cup milk
  • 4 eggs
  • ½ cup water (optional)


  • 4 cups powdered sugar
  • ¾ cup cocoa powder
  • 1 cup butter, softened
  • 2 tbsp milk
  • 3 tsp pure vanilla extract


  • peanut M&M's (3 per cupcake)


  1. Preheat oven to 350 degrees, and line a muffin pan with cupcake liners. Makes about 24 cupcakes.
  2. In a large bowl, mix together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the butter to the bowl, and then add in the oil.
  4. Add the pure vanilla extract, milk, and eggs to the bowl, and mix well. You can add up to ½ cup of water to the batter if you think that the batter needs thinning.
  5. Divide the batter evenly among the cupcake liners.
  6. Bake for 18-20 minutes. Let the cupcakes cool and then transfer to a wire rack.
  7. In a medium-sized bowl, combine the powdered sugar and cocoa powder to make the chocolate frosting. Add in butter, and then vanilla extract and milk. Mix together with a spatula and then use an egg beater or mixer machine if you have one. This makes the frosting smoother and creamy. If the batter is too thick, you can add a splash of milk at a time. If you want more frosting, you can double the amounts for the frosting recipe. 
  8. Frost the chocolate cupcakes with the buttercream frosting. I used a decorating tool to make the frosting a 'nest' and then added peanut M&M's as the 'eggs.' 
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