Easter Cupcakes
Even though this year is going to be a very weird Easter, I still wanted to make something special, because we need things to make us smile, and chocolate!
These white and dark chocolate bunnies are made of a dark chocolate batter, a crunchy chocolate ganache and a white chocolate whipped cream. I used some marshmallows, grated chocolate and cocoa nibs to customize them but if you don’t have these at home I’m sure you can find other ways to decorate them, think about fruits, cocoa powder, candies…
The white chocolate whipped cream has to be made the day before, you can also make the cupcakes and the ganache at the same time and do the garnishing the day off.
Easter Cupcakes
Ingredients
Cupcake batter
- 142 g AP flour
- 2.5 g salt
- 2.5 g baking soda
- 56 g cocoa powder
- 56 g unsalted butter room temperature
- 150 g sugar
- 56 g dark chocolate I used 58% – melted
- 100 g eggs 2 eggs
- 40 g egg yolks 2 egg yolks
- 110 g canola oil
- 78 g sour cream
- 124 g water
Crunchy dark chocolate ganache
- 150 g dark chocolate
- 150 g whipping cream
- 40 g candy coated mini eggs crushed
White chocolate whipped cream
- 525 g whipping cream
- 130 g white chocolate
Garnishing : chocolate, marshmallows, cocoa nibs, … Be creative with what you have in your kitchen!
The day before : Prepare the white chocolate whipped cream
by boiling the cream and pouring it on the white chocolate. Mix well with a hand blender and cover with plastic wrap directly on the cream. Store in the fridge until the next day.
The day off, start by making the ganache
Boil the cream and pour it on the chocolate, mix with a hand blender, cover and allow to cool down at room temperature. Don’t put in the fridge as it’s going to get to hard and impossible to pipe.
Then, do the cupcake batter
Preheat the oven to 350°F.
Sift together the flour, salt, baking soda and cocoa powder.
In a stand mixer with the paddle attachment, whip the butter with the sugar, until it looks like wet sand.
Add the ingredients, listed as above, and mix until combined, dont’ forget to scrape the bowl from time to time : melted chocolate ; eggs and egg yolks ; oil and sour cream, sifted dry ingredients and lastly ; water.
Fill your cupcake liners about 2/3 full and bake for 25 to 30 minutes.
Once the cupcakes are cool, it’s time for garnishing!
Remove the center of the cupcakes with a small serrated knife.
Mix the crushed mini eggs into the dark chocolate ganache. Pipe the ganache in the center of the cupcakes.
Place the cupcakes in the fridge while making the white chocolate whipping cream. Simply pour it in the bowl of your stand mixer and whisk until soft peaks.
Pipe the white chocolate whipped cream with a plain tip on top of the cupcake, starting from the outside. Then, grate some white chocolate, pipe the snout with the whipped cream and place a mini marshmallow in the center.
Use some chocolate filled marshmallows for the ears. Cut them in 4 pieces, dip in decorating sugar and place in the whipped cream. Use a half of the ear to make the tail and a cocoa nib for each eye!
