Cupcakes: Add flour, baking powder, and ½ teaspoon salt to a medium bowl and whisk until combined. Set aside.

Beat the butter and sugar on medium-high speed for five minutes in a stand mixer or with an electric hand mixer. Beat in the eggs and 2 teaspoons of vanilla.

​Alternate mixing in the dry ingredients and buttermilk on low speed, scraping the sides of the bowl as necessary.

Add 12 cupcake liners to a muffin tin and divide the batter equally so that the cups are about ⅔ full. Bake for 20-23 minutes at 350 degrees. Let the cupcakes rest in the pan for 5 minutes, before transferring to a wire rack to cool completely.

Frosting: Beat the softened butter until creamy. Add the cocoa powder and pinch of salt. Mix in the powdered sugar, one cup at a time. Add milk as needed to make a creamy consistency. Scoop the frosting into a piping bag with a large star tip and set aside.

Green Coconut: add one tablespoon of water and two drops of green food coloring to a mason jar and stir. Then add one cup of coconut flakes. Cover the jar with a lid and shake it to coat the coconut with the green food coloring. Pour the coconut onto a paper towel to allow the excess liquid to drain.

Cupcake Assembly: Add a dot of chocolate frosting to the top of the cupcake and use a knife or a frosting spatula to spread a thin layer over each cupcake. Press some of the green coconut flakes on top of the frosting with your fingers to ensure that it sticks.

Pipe a circle or chocolate frosting on top of the grass, then place one, two, or three Easter egg candies inside the “nest”.