RECIPE: Easter Chocolate Cupcakes

INGREDIENTS

60g butter

50g sugar

1 egg

85g all purpose flour

15g Dutch cocoa

3g baking powder

40g chopped dark chocolate

Topping:

40g chopped dark chocolate

35g heavy cream

6 chocolate easter eggs

METHOD

1. Preheat oven to 350ºF/ 175ºC.
2. Sift flour, cocoa and baking powder together in a bowl set aside.
3. In a bowl, whisk together butter and sugar until fluffy.
4. Add the egg and whisk until incorporated.
5. Add one third of the flour mixture and mix in, add half of the milk and mix. Continue adding another third of flour mixture, the other half of milk and the last third of flour mixture.
6. Add half of your chopped dark chocolate in the batter and stir in.
7. Line 6 muffin cups and fill with the batter. Bake for 15-20 minutes.

Topping:
For the topping, bring heavy cream to a boil and pour over the chocolate. Let it sit for a minute and then stir until it’s smooth.
Decorate the cupcakes with the ganache and a chocolate easter egg.