Steps:
- Reserve 1 teaspoon melted chocolate for decorating. Fold remaining chocolate into 2 cups buttercream with a flexible spatula. Using an offset spatula, spread chocolate buttercream in a smooth layer over each cupcake.
- Tint 1/2 cup remaining buttercream bright yellow with gel-paste food color. Transfer to a pastry bag fitted with a small V-leaf tip (#349). Tint remaining buttercream blue. Transfer to a pastry bag fitted with a medium plain tip (#11).
- Pipe three small blue mounds (about 3/4 inch in diameter) for bluebird heads onto each cupcake. Pipe tiny yellow beaks on each head. With a toothpick, paint on melted-chocolate eyes. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before proceeding.
- To finish, form each nest with 2 tablespoons toasted coconut, patting it into frosting around edge of cupcake with your fingertips.
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