Nesting Baby Bluebird Cupcakes

1. 1

   Reserve 1 teaspoon melted chocolate for decorating.

2. 2

   Fold remaining chocolate into 2 cups buttercream with a flexible spatula.

3. 3

   Using an offset spatula, spread chocolate buttercream in a smooth layer over each cupcake.

4. 4

   Tint 1/2 cup remaining buttercream bright yellow with gel-paste food color.

5. 5

   Transfer to a pastry bag fitted with a small V-leaf tip (#349).

6. 6

   Tint remaining buttercream blue.

7. 7

   Transfer to a pastry bag fitted with a medium plain tip (#11).

8. 8

   Pipe three small blue mounds (about 3/4 inch in diameter) for bluebird heads onto each cupcake.

9. 9

   Pipe tiny yellow beaks on each head.

10. 10

    With a toothpick, paint on melted-chocolate eyes.

11. 11

    Refrigerate 30 minutes to allow frosting to set.

12. 12

    Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before proceeding.

13. 13

    To finish, form each nest with 2 tablespoons toasted coconut, patting it into frosting around edge of cupcake with your fingertips.

* Per serving · 4 servings · Values may vary.

No additional tips available.