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:: Medium

185 g

unsalted butter
185 g

L811NV

Melt together. Leave to cool.

3

large egg(s)
275 g

light brown caster sugar

Whisk together. Fold in the cooled down chocolate mixture.

85 g

A.P. flour
40 g

cocoa powder

Sieve together. Fold into chocolate mixture.

100 g

CHD-CU-20V115N

Stir in. Pipe into cupcakes cases. Bake at 160°C for 25 minutes.

250 g

whipping cream

Boil. Cool slightly.

250 g

Callebaut Dark Chocolate - C811 - 5kg Block

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.