Easter Jelly Bean Nest Cupcakes

Triple Chocolate Cheesecake Murder

**Preheat oven to 350 degrees F., rack in the middle position.**

## **Jelly Bean Nest Ingredients:**

* 2 cups flaked coconut ***(press it down in the cup when  you measure it)*** (for the green grass nest)
* 3 drops green food coloring (to make the grass green)
* 120 ***(or more)*** jelly beans of various colors (will sit on the green grass nest)

## **Cupcake Ingredients:**

* 1 cup flaked coconut ***(pack it down in the cup when you measure it)***
* 2 Tablespoons all-purpose flour
* 4 large eggs
* 1/2 cup vegetable oil
* 1/2 cup whole milk
* 1 cup ***(8 ounces by weight)*** sour cream
* 1/2 teaspoon coconut extract
* 1/2 teaspoon vanilla extract
* 1 box of white cake mix, the kind that makes a 9-inch by 13-inch cake or a 2-layer cake ***(I used Duncan Hines)***
* 5.1-ounce package of DRY instant vanilla pudding and pie filling ***(I used Jell-O)***
* 12-ounce ***(by weight)*** bag of white chocolate or vanilla baking chips ***(11-ounce package will do, too -- I used Nestle)***

**Caution: If you plan to decorate these cupcakes** for Easter, **make the Easter grass NEST before** **you start** to mix up your cupcake batter. It will need time to dry before you frost and decorate these cupcakes.

## Prepare the Green Grass for the Nest

* Dump the 2 cups of flaked coconut into a large plastic Ziplock bag. Hold the bag open and add three drops of green food coloring to the coconut. Squeeze out some of the air and seal the bag.
* Toss the coconut around inside the bag. Squeeze it, play catch with it, roll it around on the counter, whatever. The object is to evenly color the coconut. It should be the color of grass. If it's too light, add a few more drops of green food coloring and repeat the mixing process until you think it's right.
* Line a cookie sheet with wax paper and dump out the green-colored coconut. Use a spoon to spread it out as evenly as you can. Let it sit out on the counter to dry, stirring it around every so often.
* Now that you've colored your coconut, it's time to actually MAKE your cupcakes.

## Directions:

* Prepare your cupcake pans. You'll need two 12-cup cupcake or muffin pans lined with double cupcake papers.
* Place the cup of **uncolored coconut flakes** in the bowl of a **food processor** with the steel blade attached.
* Sprinkle the 2 Tablespoons of **flour** on top of the coconut.
* Process with the steel blade in an on-and-off motion until the coconut flakes are cut into very small pieces.
* Place the **chopped coconut flakes** in a small bowl on the kitchen counter. You will add them to your cupcake batter **later**.

* Crack the **eggs** into the bowl of an electric mixer. Mix them up on LOW speed until they are light and fluffy, and are a uniform color.
* Pour in the half-cup of **vegetable oil** and the **milk**. Mix them in with the eggs on LOW speed. Continue to mix for one minute or until thoroughly mixed.
* Shut off the mixer and add the cup (8 ounces) of **sour cream**. Mix it in on LOW speed.

* Add the **coconut extract** and the **vanilla extract**. Mix them in on LOW speed.
* Shut off the mixer and add the **chopped coconut flakes** to your mixing bowl. Mix them in on LOW speed for one minute or until the coconut pieces are thoroughly mixed in.
* When everything is well combined, shut off the mixer and **open** the box of dry white cake mix.
* Sprinkle in HALF of the **dry cake mix** into the mixing bowl.
* Turn the mixer on LOW speed and mix for 2 to 3 minutes, or until everything is well combined.
* Shut off the mixer and sprinkle in the 2nd HALF of the **dry cake mix**. Mix it in thoroughly on LOW speed.
* Shut off the mixer and scrape down the sides of the bowl with a rubber spatula.

* Open the package of **instant vanilla pudding and pie filling** and sprinkle in the contents. Mix it in on LOW speed.
* Shut off the mixer, scrape down the sides of the bowl again, and remove it from the mixer. Set it on the counter.
* Sprinkle the **white chocolate or vanilla baking chips** into your bowl and stir them in by hand with a rubber spatula or with a mixing spoon.

* Use the rubber spatula or a scooper to **transfer** the cake batter into the prepared cupcake pan. Fill the cups three-quarters full.
* Smooth the top of your cupcakes with the spatula and place them in the center of your preheated oven.
* **Bake** your Easter Jelly Bean Nest Cupcakes at 350 degrees F. for 15 to 20 minutes.

* Before you take your cupcakes out of the oven, **test** for doneness by inserting a cake test, thin wooden skewer, or long toothpick into the middle of one cupcake. If the test comes out clean and with no cupcake batter clinging to it, your cupcakes are done. If there is still unbaked batter on the tester, shut the oven door and bake your cupcakes for 5 minutes longer.
* **Take** your cupcakes out of the oven and set the pans on cold stove burners or wire racks. Leave them in the pans until they cool to room temperature, and then refrigerate them for at least 30 minutes before you frost them. ***(Overnight is fine, too.)***
* **Frost/Decorate** your chilled cupcakes with Coconut Cream Cheese Frosting and the **Green Grass Nest with Jelly Beans**!

**Yield:** Approximately 18 to 24 cupcakes, depending on cupcake size.

**To Serve:** These cupcakes can be served at room temperature or chilled. They're very rich, so be sure to accompany them with tall glasses of icy-cold milk or cups of strong, hot coffee.