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.
Brownie cake base
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.|
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.