Easter Egg Cupcake (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United King)

Brownie Cake Base

Ingredients Preparation
185 g unsalted butter
185 g Callebaut® dark chocolate 811NV
Melt together.
Leave to cool.
3 large eggs
275 g light brown caster sugar
Whisk together.
Fold in the cooled down chocolate mixture.
85 g plain flour
40 g Callebaut® cocoa powder (ref: CP)
Sieve together.
Fold into chocolate mixture.
100 g Callebaut® dark chocolate chunks (ref: CHD-CU-20x014-471) Stir in.
Pipe into cupcakes cases.
Bake at 160°C for 25 minutes.

Ganache Topping

Ingredients Preparation
250 g whipping cream Boil.
Cool slightly.
250 g Callebaut® dark chocolate 811NV 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.