Happy Easter everyone!
I thought I'd share with you just one simple little idea of what you could do with all those chocolate Easter eggs you're inevitably going to accumulate over Easter.
Such a simple use of the chocolate which also means you won't have to consume as much yourself, as you'll be able to pass these little cakes back out to others for them to enjoy. You'll be loved by everyone.
Chocolate Easter Egg Cakes
(recipe adapted from trEATs by April Carter)
50g cocoa powder | 1 1/2tsp vanilla extract | 125ml boiling water | 175g plain flour | 2 tsp baking powder | ½ tsp salt | 110g unsalted butter | 100g caster sugar | 100g dark brown sugar | 2 large organic eggs | 60ml milk | Mini chocolate eggs to decorate |
For the Ganache | 150g dark chocolate chopped small | 150ml cream | Makes 48 mini cupcakes.
- Preheat the oven to 170 degrees and line 2 x 24 mini muffin trays with mini muffin liners (or bake in 2 batches.
- Mix the cocoa, vanilla and boiling water in a small bowl until smooth, set aside to cool.
- In a clean bowl sift the flour, baking powder and salt. Stir to combine and set aside.
- In an electric mixer, beat the butter and sugars for 3-4 minutes, until pale and creamy. Add the eggs, beating well after each addition. Add the milk, cocoa and flour mixtures, and continue to beat. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- Divide mixture into muffin liners and bake for 12-15 minutes. Remove from tray and cool on a wire rack.
- To make the ganache, place chocolate in a bowl. Heat the cream in a saucepan until just bubbling then pour over the chocolate. Whisk until it is a completely smooth and all of the chocolate has melted. Set aside to cool, then chill for 20 minutes, Once thick,, beat with a spatula until smooth and pipe onto cakes. Decorate with a mini chocolates.