Chocolate Cupcakes for Easter
Chocolate cupcakes for Easter is a recipe with fresh ingredients from the batter category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g dark couverture chocolate
- 150 g butter
- 150 g sugar
- 3 eggs
- 100 ml Buttermilk
- 160 g flour
- 1 tsp Baking powder
- 2 tbsp cocoa powder
- 150 g butter
- 100 g powdered sugar
- 150 g chocolate bark
Instructions
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1.
Preheat the oven to 180°C (350°F) fan or double heat.
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2.
Line the cavities of a muffin tin with paper cups.
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3.
Coarsely chop 75 g chocolate, melt over a hot but not boiling water bath, remove from heat and let cool slightly.
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4.
Cream the butter with sugar. Gradually fold in the eggs and buttermilk; mix flour with baking powder and cocoa, sift over the wet mixture and stir in. Finally fold in the melted chocolate. Divide the batter into the cups and bake for 20-25 minutes, testing with a skewer.
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5.
For the cream, coarsely chop the remaining chocolate, melt over a hot but not boiling water bath, remove from heat and cool. Cream butter with powdered sugar, then gradually fold in the cooled chocolate.
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6.
Remove the finished cupcakes from the oven, let them cool and carefully lift them out of the cups. Let them cool completely on a wire rack, spread with chocolate cream and garnish with chocolate bark. Decorate with small Easter eggs and yellow chicks before serving.
