The day before making the cupcakes, I assembled my coconut-chocolate nests. I toasted some shredded coconut, then mixed it with melted chocolate. I pressed the mixture into a mini cupcake pan, and pressed in my Cadbury chocolate eggs while the coconut-chocolate mixture was still warm. Then I put the pan into the fridge so that I could easily pop the nests out after they had hardened.
The next day, I made the same brown sugar cupcakes as I did for my Thanksgiving cupcakes, but instead of topping it with the Bailey's frosting (somehow Bailey's and Easter just didn't seem to go together), I decided to pair it with the browned butter cream cheese frosting that I made for my Halloween cupcakes.
The cupcakes turned out moist and fluffy, with a slight caramely brown sugar flavor. And it went perfectly with the browned butter cream cheese frosting.
I even had leftover batter, so I made a few mini cupcakes too. Perfectly bite-sized for the kiddos!