Delicious little chocolate cakes, all dolled up for Easter!

Serves
12 PORTIONS
Preparation
25 min
Cooking
25 min
Cooling
10 min
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
Preparation

Cupcakes

  1. Preheat oven to 375°F.
  2. In a large bowl, beat butter and sugar until light and creamy.
  3. Add eggs one at a time, beating well after each addition. Add vanilla and stir to combine.
  4. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt.
  5. Add dry ingredients to butter and sugar mixture. Add Natrel Lactose Free 2% and stir to combine.
  6. Line muffin tin with cupcake liners. Fill each with batter, two-thirds full.
  7. Bake in oven at 375°F for 15 to 20 minutes. Remove from oven and allow to cool for 10 minutes or so.

Ganache

  1. 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.
  2. While the chocolate is cooling, beat cream in a large bowl until it reaches the consistency of whipped cream.
  3. Fold chocolate into whipped cream and gently combine to obtain an ethereal chocolate cream.

Assembly

  1. 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.
  2. Place a few Easter eggs in the centre of the icing to make a little nest on top of each cupcake.

Find all products in this recipe

Natrel Lactose Free 2%
Natrel Lactose Free cream