Recipes
Easter Chocolate Cupcakes
6 pers.
30 min
20 min
24 hr
Ingredients for :
6
people
Pour l'appareil à cupcakes
60
g
Dark chocolates
55
g
Powdered sugar
1
Unit
Egg
55
g
Flour
2
Teaspoons
Baking soda
50
cl
Waters
3
g
Coffees
1
Pinch
Salt
Whipped ganache (to prepare the day before)
50
g
Dark chocolates
15
cl
UHT Cream 30%
Method :
- Ganache:
- Chop the chocolate finely. Bring 75ml of cream to a boil, then pour it over the chopped chocolate. Stir vigorously to create a smooth, glossy ganache. Once well emulsified, add another 75ml of cold cream and mix again. Cover with plastic wrap (directly touching the surface), and refrigerate for at least 5 hours, preferably overnight.
- Cupcake batter:
- Remove the butter from the fridge ahead of time to soften. Preheat the oven to 170°C (340°F).
- Melt the chocolate gently over a bain-marie. Transfer to a mixing bowl—it should be warm, not hot—then add the softened butter. Whisk until smooth and fully incorporated. Add the sugar and whisk again, then add the egg and mix well. Stir in the crème fraîche. In a separate bowl, mix the flour, baking soda, and a pinch of salt. Add the dry ingredients to the chocolate mixture and whisk just until smooth. Finish by adding the coffee, which enhances the chocolate flavor.
- Baking:
- Line a muffin tin with paper cases and fill them ¾ full. Bake for at least 20 minutes. Check doneness with a toothpick—it should come out clean. Set aside to cool.
- Topping:
- Remove the ganache from the fridge. Using an electric whisk on low speed, whip the ganache until it holds its shape. Be careful not to overwhip—it may split or become grainy. Transfer the ganache to a piping bag fitted with a star tip and pipe a generous swirl onto each cooled cupcake.
- Decorate with mini chocolate eggs and chocolate chips. Keep chilled until serving.
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