Easter chocolate cupcakes

Easter chocolate cupcakes

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Take plain cupcakes and jazz em up with fun toppings and choc ripple bark.

The ingredient of Easter chocolate cupcakes

  1. 18 un-iced cupcakes
  2. 100g (2/3 cup) crushed nuts
  3. 200g pkt dark cooking chocolate, chopped
  4. 185ml (3/4 cup) pouring cream
  5. 250g unsalted butter, at room temperature
  6. 230g (1 1/2 cups) icing sugar mixture
  7. 1 tablespoon milk
  8. 200g pkt dark chocolate, melted

The instruction how to make Easter chocolate cupcakes

  1. To make the ganache, place the chocolate and 125ml (1/2 cup) of the cream in a small heatproof bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Lightly spread the top of each cupcake with a little of the ganache to coat, then dip into the nuts. Set aside on a wire rack for 10 minutes to set.
  2. Add the remaining cream to the remaining ganache and stir to combine. Microwave, for 30 seconds until warmed through and runny. Set aside to cool slightly.
  3. To make the buttercream, use electric beaters to beat the butter in a bowl until pale and creamy. Gradually add the icing sugar and beat until well combined. Beat in the milk. Beat in the chocolate until well combined.
  4. Spoon the buttercream into a piping bag fitted with a 1.5cm fluted nozzle. Pipe a swirl over the centre of each cupcake. Drizzle with a little of the chocolate ganache.

Nutritions of Easter chocolate cupcakes

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calories: https://schema.org
calories: NutritionInformation

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