This Easter I have been thrown for a bit of a loop. Not only did it seem arrive out of nowhere, but I have been a little out of our ordinary routine for the last little bit due to family matters. Needless to say my list of 'Easter Ideas' that I did several months ago has done nothing but collect cyber dust (so to speak!). That being said I didn't want Easter to pass without some sort of baking so of course I turned to my trusty cupcakes! After all you can never go wrong with some light and moist chocolate cupcakes, topped of course with more chocolate and some mini Easter eggs!
Last year Mum sent me out some Easter themed cupcakes and rabbit decorations however I didn't get them until after Easter so I have been patiently waiting for the last year to use them! These of course are optional extras but I just love those cute little bunnies hovering over the Easter eggs, looking like they are ready to eat them! You decorate your cupcakes however you fancy.
Double Chocolate Easter Cupcakes
This recipe is just the same as my Vanilla Cupcakes (taken from the Hummingbird Bakery Cookbook), you just substitute 20g of the flour for cocoa powder. I also decided since it was Easter to top the cupcakes with a ganache icing rather than a buttercream one....it is Easter after all! You do need to make it up a bit earlier as it needs time to set a bit however it will still be fairly runny. If you would prefer a thicker ganache just reduce the amount of cream you add.
Makes 12 cupcakes
100g plain or all-purpose flour
20g cocoa powder
140g caster or berry sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, softened
½ tsp vanilla extract
For the Chocolate Icing:
200g chocolate (I used milk for the kids but you could use dark instead)
200ml whipping or double cream
Mini Eggs of your choice
Mini Eggs of your choice
An Easter Bunny or 2!
Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.
Place the flour, cocoa, sugar, baking powder, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the egg to the remaining milk along with the vanilla and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.
Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (with my oven 22 minutes works perfectly every time) and a skewer comes out clean with put into the centre of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.
While the cupcakes are baking make the icing. Chop the chocolate into small pieces and put into a heatproof bowl. Pour the cream into a small pan and heat until almost at boiling point. Pour the cream over the chocolate and stir gently until all the chocolate has melted. Set aside to cool completely then cover with some cling film and pop in the fridge to thicken and set slightly.
Once the cupcakes have cooled ice with the chocolate ganache using either a spoon or spatula. Top with the mini eggs (or other decorations of your choice) and if you have them some Easter Bunnies!
Happy Easter! I hope you all have a lovely weekend x
For more Easter baking ideas check out my Easter Nests....
and my Homemade Easter Eggs.....