If you are looking for an egg-stremely delicious Easter cupcake recipe then look no further!
Makes 8 cupcakes
Skill Level
Top Tips
1
For a super chocolatey fix, try Renshaw Chocolate Icing, or whip our Belgian Chocolate Ganache to use as the topping.
2
For any left over ganache, why not use it for dipping fruit, or make some delicious truffles.
Baking Ingredients
Prepare your equipment: Cupcake corer, 2 x piping bags, nozzle
Pre made cupcakes
400 g Renshaw Belgian Chocolate Ganache
Decorating Ingredients
400 g Renshaw Salted Caramel Icing
Chocolate eggs
Rainbow Dust Confetti- Gold Stars
Products from us
Instructions
Create a hidden centre:
Step 1
Using a cupcake corer, cut a small hole out of the centre of each cupcake, reserving the cut out sponge for later. If you don’t have a cupcake corer, you can use an apple corer or knife for this step.
Step 2
Heat the Belgian Chocolate Ganache in the microwave following the on pack instructions.
Step 3
Spoon the ganache into a piping bag, snip off the end, and fill the holes of each cupcake, being careful not to fill the holes all the way to the top (leave a small gap of approximately 5mm).
Step 4
Keep the piping bag with the ganache as you will need this for drizzling the cupcakes at the end.
Step 5
Take the reserved sponge pieces and place on top of the ganache, ‘sealing’ each hole.
Decorating the cupcakes:
Step 6
Open the Salted Caramel Icing tub and mix well with a spoon.
Step 7
Snip off the end of a piping bag, insert a nozzle of your choice (we used a Wilton 1M nozzle), spoon the icing into the bag, and pipe a whirl onto the cupcakes.
Step 8
Cut the chocolate eggs in half & place each half onto the top of each cupcake.
Step 9
Take the remaining Ganache and drizzle over the top of each cupcake.
Step 10
Finish the cupcakes by sprinkling them with Rainbow Dust Gold Stars.
Top Tips
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