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:
Easy

Brownie cake base

Ingredients: Brownie cake base

  • 6.5 oz
    unsalted butter
  • 6.5 oz
    L811NV

Preparation: Brownie cake base

Melt together. Leave to cool.

Ingredients: Brownie cake base

  • 3
    large egg(s)
  • 9.7 oz
    light brown caster sugar

Preparation: Brownie cake base

Whisk together. Fold in the cooled down chocolate mixture.

Ingredients: Brownie cake base

  • 3.0 oz
    A.P. flour
  • 1.4 oz
    cocoa powder

Preparation: Brownie cake base

Sieve together. Fold into chocolate mixture.

Ingredients: Brownie cake base

  • 3.5 oz
    CHD-CU-20V115N

Preparation: Brownie cake base

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

Ganache topping

Ingredients: Ganache topping

  • 8.8 oz
    whipping cream

Preparation: Ganache topping

Boil. Cool slightly.

Ingredients: Ganache topping

Preparation: Ganache topping

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.