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.
Recipe
Brownie cake base
| ingredients | preparation |
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Melt together. Leave to cool. |
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Whisk together. Fold in the cooled down chocolate mixture. |
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Sieve together. Fold into chocolate mixture. |
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Stir in. Pipe into cupcakes cases. Bake at 160°C for 25 minutes. |
Ganache topping
| ingredients | preparation |
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Boil. Cool slightly. |
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Pour onto Dark Chocolate Callets™. Stir together. Allow to set. |
Aerate the dark chocolate ganache to piping consistency. |
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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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