With Easter on the way, it’s time for some fabulous chocolatey treats. This recipe puts a grown-up twist on the traditional chocolate cereal nests: gorgeously dark, fudgy cupcakes made with melted Seven Hills’ 65% Dark Chocolate with Espresso, topped with piped coffee buttercream nests and, of course, the classic mini eggs. They’re absolutely perfect with a cuppa after a brisk Easter Sunday walk.
For the cupcakes:
90g Seven Hills 65% Dark Chocolate with Espresso
100g plain dark chocolate
100g soft brown sugar
100g caster sugar
250g self-raising flour
For the buttercream:
150g icing sugar
1 tbsp instant coffee
1 tsp brandy
1. Preheat the oven to 160°C (140°C fan). Break up both types of dark chocolate and place in a microwaveable bowl with the margarine, sugars and water. Microwave in 30 second bursts, stirring each time, until completely melted and combined.
2. Weigh out the flour and stir through the chocolate mixture until you have a smooth mixture with no lumps, then add the eggs one at a time and beat through.
3. Grease a 12 hole muffin tin. Pour the mixture into each hole, filling about halfway up, and then transfer to the oven and bake for 35 minutes.
4. Allow the cupcakes to cool in the tin for a little while, then carefully remove them and place on a wire rack (they will be quite delicate underneath, with a flat top, so you might find it easiest to place them on the rack upside down) to cool completely.
5. To make the buttercream, beat the margarine and icing sugar together until smooth. Add the coffee (I find instant gives a better colour, but you can of course use proper coffee if you prefer!) and the brandy and beat again.
6. Fit a piping bag with a star nozzle, and fill with the buttercream. Pipe the nests onto the tops of the cupcakes, and finish off each one with a trio of mini eggs.