Double Chocolate Cupcakes with Chocolate Nest Toppings Recipe
Indulge in these moist double chocolate cupcakes topped with edible chocolate nests filled with mini chocolate eggs for a sweet easter treat.
medium
01:00
6
METHOD
Step 1.
Preheat oven to 180°C (350°F). Line a cupcake tin with baking cases.Step 2.
In a large bowl, whisk together 125g caster sugar and 1 egg until light and fluffy.Step 3.
Melt 85g dark chocolate and mix with 120ml milk and ½ tsp vanilla extract; add to the sugar mixture.Step 4.
Sift in 140g self-raising flour, 30g cocoa powder, and a pinch of salt. Fold gently until combined.Step 5.
Divide the batter among the cupcake cases. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool.Step 6.
For the nests: Melt 150g dark chocolate in a bowl over simmering water. Remove from heat and stir in 125g shredded wheat, lightly crushed.Step 7.
Spoon the mixture onto a baking sheet lined with parchment paper, forming small nests. Allow to set in the fridge.Step 8.
Pipe with chocolate buttercream frosting and sprinkle chocolate shavings on top.Step 9.
Place a chocolate nest on top of each iced cupcake. Fill each nest with mini chocolate eggs.Step 10.
Serve and enjoy your delicious creations!
INGREDIENTS
125 gCaster sugar
1 Egg
235 gDark chocolate
120 mlMilk
0.5 tspVanilla extract
140 gSelf-raising flour
30 gCocoa powder
1 pinchSalt
125 gShredded wheat
100 gMini chocolate eggs
200 gChocolate fudge icing (Betty Crocker)
2 tbspChocolate shavings
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