Triple chocolate Easter cupcake

level 2

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.

Triple chocolate Easter cupcake

Recipe components

Used Callebaut products

Brownie cake base

IngredientsPreparation

Melt together. Leave to cool.

  • 3
    large egg(s)
  • 275g
    light brown caster sugar
Whisk together. Fold in the cooled down chocolate mixture.
  • 85g
    A.P. flour
  • 40g
    cocoa powder
Sieve together. Fold into chocolate mixture.
  • 100g
    Chocolate chunks - dark
Stir in. Pipe into cupcakes cases. Bake at 160°C for 25 minutes.

Ganache topping

IngredientsPreparation
  • 250g
    whipping cream

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.