Easter Nest Muffins

Easter Nest Muffins

For dessert, I have a great muffin recipe for you. I think muffins are great for any occasion – you can decorate them nicely for weddings or holidays, but even if there is actually no reason, nothing speaks against baking and to spread a joy to yourself. Here you can then keep it more simple, but of course you do not have to, the possibilities are endless. And if I have baked too much family, friends and colleagues may also be happy about it.And if you are looking for more inspiration, check out our complete 4-course Easter menu.
Nutrition (per muffin):
391 Kcal | 22 g Fat | 40.3 g Carbs | 18.7 g Protein
Category Muffins
Portions 12 Muffins
Calories 391 kcal

You need

  • Muffin Tins

For the chocolate dough:

  • 100 g Butter
  • 100 g Sugar
  • 3 TBSP Baking Cocoa
  • 150 g Flour
  • 2 TBSP Baking Powder

For the Cheesecake Cream:

  • 2 Eggs
  • 100 g Sugar
  • 100 g Butter
  • 200 g Curd Cheese
  • 1 1/2 TSP Vanilla Pudding Powder

For the Icing:

  • 150 g Cream Cheese
  • 37 g Powdered Sugar


  • Kinder Chocolate Bons or similar pralines

Here’s how to do it

  • The first step is to preheat your oven to 150°C.
  • Once this is done, we can start with the actual baking. To do this, put the butter and sugar in a bowl and mix them together. Then sift in the flour, baking powder and cocoa. Here you can also switch to knead by hand, since it is a kind of shortbread dough.
  • Once the ingredients are well kneaded, spread 2/3 of the dough on the bottoms of the muffin tins and press down. Put the rest of the dough aside for now.
  • Next, we turn to the cheesecake cream. This is going to be the second layer of our muffin.
  • To do this, first beat the eggs until foamy. Then melt the butter and add it, followed by the sugar to the eggs and mix the ingredients well together. Then add the curd cheese and the vanilla pudding powder. Now stir until a smooth mass is formed. Your curd mixture is now ready to be evenly distributed in the muffin tins.
  • Once you’ve done that, crumble the rest of the chocolate dough and spread it over the curd mixture. And you’re already done with layer number three.
  • Now put your muffins in the oven for about 25 minutes. It is best to check on them after 15-20 minutes. I have made the experience that not every oven is the same and you don’t want them to burn.
  • Once your muffins are done, take them out of the oven and let them cool completely.
  • Now we start with the icing. Sift the powdered sugar into a small bowl, add the cream cheese and mix well.
  • Then spread it on the cooled muffins. Since the muffins collapse a bit in the middle as they cool, the frosting can collect in the small hollow that is created. Spread some frosting over the edge as well.
  • Now we come to the last step. The chocolate pralines. To do this, cut off a piece of the bottom of 24 chocolate pralines, preferably in different heights. This will give them a better stand on the cupcakes later.
  • Chop the cut part, as well as other chocolate pralines, and distribute them over the frosting. Then place two of the chocolates on each muffin and press them down.
  • Now chill your muffin for about half an hour and they are ready. Who does not want to wait so long, of course, can also do without the chilling, but I think that makes them taste even better.

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