Delicious little chocolate cakes, all dolled up for Easter!
Serves
12 servings
Preparation
25 mins
Cooking
25 mins
Cooling
10 mins
Recipe ingredients
Chocolate cupcakes
½
cup
Natrel Lactose Free butter, softened
1
cup
sugar
2
eggs
1
tsp
vanilla extract
1
cup
all-purpose flour
½
cup
cocoa powder
½
tsp
baking powder
½
tsp
baking soda
¼
tsp
salt
1
cup
Natrel Lactose Free 2%
Chocolate ganache
½
cup
fine-quality dark chocolate, chopped
1
cup
Natrel Lactose Free 35% whipping cream
To decorate
small coloured chocolate eggs
Cupcakes
Preheat oven to 375°F.
In a large bowl, beat butter and sugar until light and creamy.
Add eggs one at a time, beating well after each addition. Add vanilla and stir to combine.
In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt.
Add dry ingredients to butter and sugar mixture. Add Natrel Lactose Free 2% and stir to combine.
Line muffin tin with cupcake liners. Fill each with batter, two-thirds full.
Bake in oven at 375°F for 15 to 20 minutes. Remove from oven and allow to cool for 10 minutes or so.
Ganache
Melt chocolate in a double-boiler or a bowl set above a saucepan of boiling water. Allow chocolate to cool but not harden, about 5 minutes.
While the chocolate is cooling, beat cream in a large bowl until it reaches the consistency of whipped cream.
Fold chocolate into whipped cream and gently combine to obtain an ethereal chocolate cream.
Assembly
Using a piping bag, cover the little cakes with the chocolate cream. If you don’t have a piping bag, a spoon will do just fine.
Place a few Easter eggs in the centre of the icing to make a little nest on top of each cupcake.
