Instructions

1. Preheat oven to 350°F. Line three 6 cup cupcake pans with liners and set aside. (18 in total)
2. In a bowl or glass measuring cup mix together 1/2 cup cocoa with 1/2 cup boiling water until well combined then set aside to cool.
3. Next in another bowl sift together the flour, baking soda, baking powder and salt together.
4. In the bowl of a stand mixer using a paddle hook, blend together sugar and butter until light and fluffy. Add the egg one at a time, mixing to combine, then add almond extract.
5. Once the eggs and butter mixture are well combined, add the dried ingredients alternately with the cocoa mixture. Starting with the flour and ending with the flour. Mix to combine but trying not to over mix.
6. Fill the cupcake pans about 3/4 way with batter and bake for about 25 - 30 minutes until a toothpick stuck through the center comes out clean.
7. Once the cupcakes are done, remove from pan and let cool.

TIME FOR THE FROSTING!

1. In the bowl of a stand mixer, add 1/2 cup softened butter and mix to incorporate air.
2. On low, add the icing sugar slowly, in two parts while mixing to blend together.
3. Next add the almond and beat for 2 minutes until light and fluffy.
4. Add green food colouring until desired colour and mix to combine well.
5. If the frosting is too thick, simply add a little milk 1 tsp at a time until desire consistency is reached.
6. If it's too thin add some more Icing Sugar.

DECORATING THE CUPCAKES

1. To decorate your cooled cupcakes, fit a piping bag with a small star tip. Fill with green food coluring.
2. Carefully pipe a ring like nest over the top of the cupcake of star dabs to look like grass.
3. Top with Jordan almonds to symbolize eggs in the nest or add a peep chicken with almonds to look like a bird in a nest.
4. Next Serve at your next Easter gathering!