To prepare a gluten-free chocolatecardamom cupcakes with chocolate buttercream spun sugar birds nests and jewel encrusted birds eggs recipe, first you need to prepare the cupcake batter. First, you'll need the following ingredients: Cupcake batter: Preheat the oven to 350?F (180?C) and line cupcake liners with cupcake paper; set aside. Sift the flour, cocoa, baking powder, salt, and baking soda into the mixing bowl. Add the dry ingredients to the wet ingredients and mix until just combined. Then add the chocolate and vanilla extracts. Beat the batter with an electric mixer on medium-high speed until it's light and fluffy, about 2 minutes. In another bowl, whisk the egg whites until they're stiff peaks. Gradually beat in the vanilla and chocolate mixture, scraping down the sides of the bowl as needed, until the mixture reaches stiff peak form. Fold the sifted flour mixture into this mixture and beat it until fluffy. Pour the cake batter into cupcake cups and bake for 18 to 20 minutes, or until toothpick inserted in center comes out clean. Allow the cakes to cool for 10 minutes before removing them from the pan and transferring them to wire racks to finish cooling.