EASTER EGG NEST CUPCAKES

Directions

• Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of the bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, transfer buttercream to a pastry bag fitted with a small multi-opening tip (#233). Starting 1/2 inch from the outer edge and tip on surface of cupcake, squeeze bag and move counterclockwise creating a circular pattern while building on top of each other to create a nest. Leave the center opening 1/2 -3/4 diameter to place 3 Cadbury eggs on each cupcake.
• Chocolate Swiss Meringue Buttercream
• Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer (or a small glass bowl) set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to the mixer fitted with the whisk attachment. If using a glass bowl, pour mixture into the stand mixer bowl. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
• Melted Chocolate: Place finely chopped dark chocolate or whole chocolate chips in a heatproof bowl set over (not in) a pan of simmering water (do not let any water come into contact with the chocolate, or it may seize, or harden). Heat until chocolate is almost melted, then stir with a flexible spatula until completely melted. Remove bowl from pan, and let the chocolate cool, stirring occasionally, about 30 minutes before using.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and the melted chocolate. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.