Cupcake Directions:

Preheat oven to 350 degrees F. Add cupcake liners to cupcake pan and set aside.

Add all cupcake ingredients into a large mixing bowl and beat on medium speed for 2 minutes. Transfer 2.5 Tbsp of cake mix into each cupcake liner.

Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan and allow to cool.

While the cupcakes are baking, make the frosting by adding the butter to a large mixing bowl. Mix on medium speed for 1 minute.

Slowly add the powdered sugar 1 cup at a time. Pause to scrape the bowl, add heavy cream and a pinch of salt if desired.

Mix again for 1 minute until a light and fluffy frosting has formed. Transfer to a piping bag.

To make the egg nets, place wafers in a microwave safe bowl and melt according to the package.

Place a small amount into the bottom of each mold (or parchment paper). Break the pretzel rods in half and make a triangle on top of the chocolate. Add another layer of triangle on top of that one going in a different direction. Drizzle chocolate on top of the entire nest to allow the layers to stick.

Once done, place in the refrigerator to set for about 5 minutes.

Once cupcakes have fully cooled and egg nests have set, assemble the cupcake. Frost an even layer of frosting on the cupcake. Turn the cupcake over and press into the sanding sugar. Place an egg nest and two jelly beans on top and enjoy!