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.
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Recipe components
Brownie cake base
| Ingredients | Preparation |
|---|---|
| Melt together. Leave to cool. |
| Whisk together. Fold in the cooled down chocolate mixture. |
| Sieve together. Fold into chocolate mixture. |
| Stir in. Pipe into cupcakes cases. Bake at 160°C for 25 minutes. |
Ganache topping
| Ingredients | Preparation |
|---|---|
| Boil. Cool slightly. |
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. | |
