Triple chocolate Easter cupcake
Here's the real deal: three times the chocolate in one cupcake. It starts with a lovely moist, genuine chocolate cupcake base mixed with chocolate chips for a lovely bite. For the frosting, the chef uses a real chocolate ganache. Decorate to your liking or fit it to the season - in this case, a bird's nest in ganache tops the cupcake.
- Level:
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Medium
Brownie cake base
Ingredients: Brownie cake base
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185 gunsalted butter
Preparation: Brownie cake base
Melt together. Leave to cool.
Ingredients: Brownie cake base
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3large egg(s)
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275 glight brown caster sugar
Preparation: Brownie cake base
Whisk together.
Fold in the cooled down chocolate mixture.
Ingredients: Brownie cake base
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85 gA.P. flour
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40 gcocoa powder
Preparation: Brownie cake base
Sieve together.
Fold into chocolate mixture.
Ingredients: Brownie cake base
Preparation: Brownie cake base
Stir in.
Pipe into cupcakes cases.
Bake at 160°C for 25 minutes.
Ganache topping
Ingredients: Ganache topping
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250 gwhipping cream
Preparation: Ganache topping
Boil. Cool slightly.
Ingredients: Ganache topping
Preparation: Ganache topping
Pour onto Dark Chocolate Callets™. Stir together. Allow to set.
Aerate the dark chocolate ganache to piping consistency.
Tip: To keep the chocolate cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together). Assembly: Pipe a ring of aerated dark chocolate ganache on top of each cupcake. Position a prepared chocolate nest on top of each cupcake. Decorate with mini chocolate Easter eggs.
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