An easy and quick Easter treat that the whole family can help with! Decorate store-bought donuts with a simple homemade frosting to make “nests” you can fill with marshmallow Peeps and chocolate eggs.
- 8 store-bought chocolate glazed donuts (see note 1)
- 2 cups powdered sugar
- 2 tablespoons milk or cream (approximate amount)
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 teaspoons cocoa powder
- assorted Peeps and small candy-coated chocolate eggs
- 1 quart sized zip top bag (gallon-sized bag can be substituted)
- 1 wooden skewer
- Sift the powdered sugar and/or cocoa powder only if they are very lumpy (measure first, sift second!). Set aside.
- Place the softened butter into a medium-sized bowl. With either a whisk or hand beaters, mix the butter well until it is smooth and slightly fluffy.
- Add the cocoa powder and about 1/2 cup of the powdered sugar to the bowl; whisk or beat until smooth. Incorporate the vanilla and a few drops of the milk. Continue to whisk or beat in the remaining powdered sugar in small amounts, alternating with a few drops of the milk, until all the powdered sugar has been incorporated and the frosting is smooth and pliable but still holds its shape. You may end up needing a little more or less milk than the 2 tbsp. called for. (If your frosting ends up too thick or too thin, see note 2!)
- Spread the donuts out onto a piece of parchment paper or aluminum foil.
- Place the frosting into a quart-sized zip top bag. Press down the frosting to one corner of the bag. Squeeze out as much excess air as possible from the bag and seal it. Twist the top of the bag so the frosting forms a firm cone shape in the corner of the bag.
- With the wooden skewer, poke 8 – 10 small holes, close together, around the corner of the bag containing the frosting. You can make the holes smaller or larger by either poking all the way through to the thickest part of the skewer, or just using the tip of the skewer. Adjust the frosting pattern by widening some holes if needed, or adding more.
- Pipe the frosting onto the donuts in a circular shape until you are happy with the appearance of the “nests.”
- Fill each donut with a marshmallow Peep or chocolate eggs.
- Serve immediately (recommended), or store at room temperature for 1 – 2 hours, tightly covered. Refrigerate any leftovers, tightly covered, for up to 1 day.
- I used Entenmann’s brand of chocolate glazed donuts that come in an 8 pack. If you have 12 donuts, just make 1.5 times the frosting recipe!
- If your frosting ends up too runny or too stiff, don’t worry, here’s what to do: For too thin frosting, just sprinkle in a small amount of extra powdered sugar (start with about 1 tbsp.). Whisk that in and add a little more if needed, until the frosting holds its shape well on the whisk or beater. For too thick frosting, add only a couple drops of extra milk at a time, whisking or beating in between, until the correct consistency is achieved. A very small amount of liquid can change a lot, so go slow! For a visual reference, see the picture in the blog post under the subsection “Frosting consistency.”
Keywords: Easter donuts, Easter doughnuts, Easter nest donuts, Easter nest doughnuts, easy Easter dessert, nest donuts, nest doughnuts