Makes 12
INGREDIENTS
FOR THE CUPCAKES
- 230g plain flour
- 20g cocoa powder
- 230g golden caster sugar
- 1⁄4 tsp bicarbonate of soda
- 100g chocolate chips
- 2 medium eggs
- 160ml cold coffee
- 1tsp vanilla bean paste
- 160ml buttermilk
- 140ml vegetable oil
- 12 mini cream eggs (foil removed, frozen)
FOR THE CHOCOLATE BUTTERCREAM
- 150g unsalted butter
- 270g icing sugar
- 2tbsp milk
- 90g chocolate chips
FOR THE MERINGUE BUNNY & CHICKS
- 1 large egg white (approx 40g)
- 80g caster sugar
- Yellow food gel
- Edible pens
TO DECORATE
- Mini eggs
METHOD
FOR THE MERINGUE RABBIT AND CHICKS
1 Heat oven to 120 ̊C/Gas Mark 1⁄2 and line a baking tray with baking parchment.
2 In a mixer, whisk egg white until frothy and dry, then add the sugar a spoonful at a time, until all sugar is used up and the meringue is thick and glossy and you can’t feel sugar when you rub a little mixture between your fingers.
3 Place half the meringue mixture into a piping bag with a round nozzle, and pipe a large flat circle, with two smaller ones towards the bottom. Use a damp finger to flatten the peaks. These form the rabbit’s body and feet. Switch the nozzle to a small star and pipe a small star on top, this will be the tail.
4 Add a little yellow food gel to the remaining meringue mixture.
5 Place meringue in a piping bag fitted with a round nozzle and pipe small triangular shapes onto baking paper, a few with one smaller triangle on top to create larger chicks and bake for 30-35 minutes or until dry to touch. Leave to cool.
6 When cool, draw some eyes, a beak and some feet onto the meringues with edible pens to look like little chicks and rabbits.
FOR THE CUPCAKES
1 Preheat oven to 180 ̊C/Gas Mark 3 and fill a cupcake tin with 12 paper cases.
2 Place flour, cocoa, sugar and bicarb in a large bowl and mix together creating a well in the centre. Add eggs, coffee, vanilla, buttermilk and vegetable oil to a jug and gently whisk.
3 Pour wet ingredients into the bowl with the dry, mix well then fold in chocolate chips.
4 Fill paper cases half way, and place a cream egg in each centre. Top with remaining batter and bake for 20-25 minutes or until a skewer comes out clean. Pop on wire rack to cool.
FOR THE CHOCOLATE BUTTERCREAM
1 Place chocolate chips in a bowl over a pan of simmering water and gently heat until melted. Leave to cool.
2 Beat butter until light and fluffy, then add icing sugar in two additions and beat until fully incorporated.
3 Add milk and mix well.
4 Mix in melted chocolate and place into a piping bag fitted with a star nozzle.
5 Pipe a large swirl on top of each cupcake, top with meringues and mini eggs.
Recipe by Tala