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:: Medium

6.5 oz

unsalted butter
6.5 oz

Callebaut Dark Chocolate - L811 - 5kg Block

Melt together. Leave to cool.

3

large egg(s)
9.7 oz

light brown caster sugar

Whisk together. Fold in the cooled down chocolate mixture.

3.0 oz

A.P. flour
1.4 oz

cocoa powder

Sieve together. Fold into chocolate mixture.

3.5 oz

Callebaut Bake Stable Chocolate - Dark Chunks L - 2.5kg Callets

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

8.8 oz

whipping cream

Boil. Cool slightly.

8.8 oz

Callebaut Dark Chocolate - C811 - 5kg Block

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.