Just like a good little Jewish girl, I was really excited for Easter (did I mention that Easter this year fell during Passover?). I think the last time I had been this excited for Easter was when my Catholic ex-bf from college staged a real Easter egg hunt for me- my very first ever. This year, my enthusiasm was because I had come up with a brilliant idea for a cupcake (and who can pass up an opportunity to drink at 1PM at Easter brunch?). My vision was this: A yellow cupcake with a mini Cadbury cream egg hidden inside (that’s the Easter egg hunt part- get it?), topped with a “nest” of chocolate ganache frosting and filled with pastel colored chocolate eggs. Overall, it was a pretty good cupcake but I’m still searching for the perfect yellow cupcake recipe. Most I have tried are too dry and I’d hate to resort to a boxed yellow cake mix (although I do admit they can be pretty tasty)…any suggestions?
Easter Egg Hunt Cupcakes
Can use any yellow cupcake recipe (or…gasp…a box mix), but I used this one from Food Network.
Fill pre-lined cupcake pan with cupcake batter and then insert 1 mini Cadbury cream egg into the center of each. (To be honest this part really doesn’t add to the taste of the cupcake, not to mention that I had to go to 3 stores to find the mini eggs, but is just kinda cute) Bake as directed. Let cool completely before frosting.
Chocolate Ganache Frosting (from Flour Bakery)
12 oz semisweet chocolate, chopped (or can use semisweet chocolate chips- recommend Ghiradelli brand)
1 cup heavy cream 1 cup (2 sticks) unsalted butter at room temperature
1 cup confectioners’ sugar
1/4 tsp Kosher salt
1/2 tsp vanilla extract
In a small saucepan, scald the cream over medium-high heat. Pour the hot cream over the chocolate and let it sitfor about 1 minute, then slowly whisk together until completely melted and smooth. Let sit at room temperature for 1-2 hours until completely cool ( or refrigerate for about 30 min whisking every 10 minutes)
Fit a stand mixer with the paddle attachement (or can use a handheld mixer) and beat butter on medium-low speed for 10-15 seconds, until smooth. Add the confectioners’ sugar, salt, and vanilla and continue to beat on medium-low speed for about 2 minutes until mixture if fluffy and smooth. On medium speed, add the cooled ganache and beat until completely combined, about 2 minutes. Stop to scrape bottom and sides of bowl. Turn up mixer speed to medium-high and beat for about 1 minute until frosting lightens in color and thickens.
mini pastel covered chocolate eggs (I used Cadbury)
1/4 cup toasted coconut
Once the cupcakes are cooled, pipe the ganache frosting onto the cupcakes to make them look like little nests. To do this I used an 827 tip and made a circle around the edge of the cupcake with 2-3 layers of height. I then filled in the center with 1 layer of frosting. I sprinkled some toasted coconut on the “nest” part to give it a more “earthy” feel and then filled the center with 3 pastel colored chocolate eggs.