For the Chocolate Cake:

1. Add the buttermilk and ¼ of the Ibarra Hot Chocolate Tablet to a saucepot. Heat it over medium whisking constantly until the mixture comes to a boil and the tablet has completely dissolved. Remove it from the heat and set it aside to cool.
2. Preheat the oven to 350˚F. Spray two 8 inch round cake pans with cooking spray and line the bottom of the pans with a circle of parchment paper. Set them aside.
3. In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Then add in the eggs, hot chocolate mixture, butter, vanilla extract, and coffee. Whisk until everything is fully combined.
4. Evenly distribute the batter between the two cake pans. Bake them in the oven for 40-55 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Fill the cupcake liners up halfway with the batter. Bake them in the oven for 18-22 minutes until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Frosting:

1. Add the butter to a bowl and beat until light and fluffy. Slowly mix in the cocoa powder until incorporated. Then slowly mix in half of the powdered sugar. Pour in half of the milk and mix. Add in the remaining powdered sugar. Slowly mix in the remaining milk and stop when you reach the desired consistency even if you haven't used all the milk.
2. Cut off the domed top of the cakes so that they both have a flat and even top. Spread an even layer of the chocolate frosting on top of one of the cakes. Place the other cake layer on top. Frost the tops and sides of the layered cake with the remaining frosting.

For the Chocolate Nest:

1. Press the chopped semi sweet chocolate onto the sides and top of the cake until it is completely coated in chopped chocolate. Set the cake aside in the fridge.
2. Place the semi sweet chocolate chips into a microwave safe bowl. Microwave in 30 second intervals, mixing after each one, until the chocolate is completely melted. Transfer the chocolate to a piping bag fitted with a small circle tip.
3. Fill a bowl with ice and water. Pipe a circle about 5 inches in diameter into the ice water and continue to go around and around until you make a nest-like shape. Allow the ice water to harden the chocolate before removing it from the water. Continue to make 4-5 more circle rings.
4. Remove the cake from the fridge. Stack the chocolate rings on top of each other to create a nest. Place the stack onto the center of the cake. Fill the cake with mini Easter chocolate eggs. Enjoy!