I’m not usually one for Easter baking. I mean, I bake at Easter but I don’t bake Easter themed cakes. This year I’ve actually thought a little bit about it and I’ve come up with a recipe that is first of all really really easy, it involves white and dark chocolate and it’s got white chocolate mini eggs on top. I think that’s enough to convince anyone to make these yummy Easter nest cupcakes.
White Chocolate Mud Cupcakes:
- 160g White Chocolate
- 175g Unsalted Butter
- 125g Caster Sugar
- 175g Plain Flour
- 2 Eggs (medium)
- 120ml Milk
- 1/2 tsp Baking Powder
- Pinch of Salt
Whipped Dark Chocolate Ganache:
- 150ml Double Cream
- 150g Dark Chocolate (72% or over)
150g White Chocolate Mini Eggs (or any small chocolate egg of your choice)
Preheat the oven to 160 degree C and line a 12 hole cupcake tin with cupcake liners.Put the white chocolate, butter and milk in a medium sized saucepan and melt it on a medium heat. Keep stirring until the mixture has nearly melted, then take it off the heat and stir until everything has melted and it’s completely smooth. Let it cool down a little bit.
Meanwhile combine flour, baking powder and salt well.
In a large mixing bowl combine eggs and sugar and whisk them together. Now add the melted butter-milk-chocolate mixture. You want to add a little bit at a time and whisk it well before adding the next bit. Slowly introducing a warmer mixture to the eggs will prevent them from cooking. When the wet ingredients are well mixed in add the dry ingredients also bit by bit, whisking at all times to prevent clumps from forming. When the batter is smooth you can fill it into a jar with a spout to make filling the cupcake liners up easier. Fill the liners up about three quarters off the way. Depending on how big your cupcake liners are there you might get another one or two cupcakes out of the batter. DO NOT OVERFILL THE LINERS!! Bake the cupcakes for about 30 minutes. They’ll be done when a skewer comes out clean or the top springs back slightly when you push your finger lightly into the top.
Let them cool down completely.
When making ganache it’s important to finely chop the chocolate, this way it will dissolve easier in the warm cream.
Put the double cream in a small saucepan and heat it up on a medium heat to simmering point, don’t let it boil. Take it off the heat and put the chopped chocolate into the saucepan so that all of the chocolate is covered by the cream. DON’T STIR YET! Leave the chocolate to sit for about 3-5 minutes before combining it. If you find that the chocolate hasn’t completely dissolved put the mixture in the microwave in 10 second intervals, stirring well in between until you have a smooth dark brown chocolate ganache.
Fill it into a bowl, cover it with clingfilm or a lid and let it set in the fridge for about an hour.
When the ganache has cooled down put it in a bigger mixing bowl and using a hand mixer or stand mixer whip it until it’s stiff and light brown in colour. Fill it into a piping bag with a large round nozzle (e.g. Wilton 1A).
Pipe two “doughnut” ring swirls on top of each cupcake, leaving a hole in the middle of the swirls. Put three mini chocolate eggs (or any other chocolate egg of your choice) in the hole in the middle of the chocolate ganache swirls. Finally using a toothpick make some swirls through the buttercream doughnut rings to make them look a bit more messy and nest-like.