Easter cupcakes

Natasha Liviero brings effortless indulgence to your Easter table with these chocolate celebration cupcakes, soft and delicious for days.

Photographs: Natasha Liviero

Text: Natasha Liviero

Chocolate cupcakes

(Makes 14)

Chocolate cupcakes ingredients:

130g flour

45g cocoa powder

½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

200g granulated sugar

1 XL egg

126g full cream milk

62g canola oil/neutral oil

5g vanilla extract

125g freshly brewed coffee

Chocolate nests ingredients:

150g 70% dark chocolate

22g butter

22g syrup

150g feuilletine/finely crushed corn flakes

Easter eggs for decorating

Chocolate icing/frosting ingredients:

250g unsalted butter, room temperature

10g vanilla extract/5g coffee extract

½ tsp salt

200g icing sugar, sifted

30g cocoa powder

100g 70% dark chocolate

10g - 15g milk/cold coffee

Method for the cupcakes:

1. Preheat the oven to 180° (fan) and prepare a 12-cup muffin/cupcake tin with paper liners.

2. In the bowl of a stand mixer, sift the flour, cocoa, baking powder, bicarbonate of soda, salt and granulated sugar. With a paddle attachment, mix on low speed for 20 seconds.

3. In a jug, whisk the egg, milk, oil and vanilla.

4. Pour the wet ingredients into the dry and mix on low speed until just combined (do not overmix).

5. Scrape down the sides of the bowl and add the coffee while mixing on low speed.

6. Increase the speed to medium and beat for 30 seconds. Scrape down the bowl again and continue mixing until you have a smooth, liquid batter — around 30-40 seconds (do not over mix).

7. Pour the batter into a jug and fill each cupcake with 46-48g of batter. Do not fill more than 2/3 or the cupcakes will rise and overflow whilst baking.

8. Bake for 15 minutes or until a skewer inserted into one of the centre cupcakes comes out clean.

9. Rest in the tin for 5 minutes before removing the cupcakes and placing them onto a cooling rack. Be gentle, as the cupcakes will be very soft.

Method for the chocolate nests:

1. Melt the chocolate, then add the butter and syrup, and rest for 2 minutes before whisking to combine.

2. Stir in the feulletine and mix until fully combined.

3. Grease a 12-cup mini cupcake pan, then spoon 10g/12g of the mixture into each cavity. With a spoon or with your fingers, gently press into the centre of each cavity and push the filling up the sides. You are creating a ‘birds nest’, so it’s okay if it’s messy and uneven! If you prefer thicker nests, just double the recipe.

4. Place in the fridge to set.

Method for the icing/frosting:

1. Begin by melting the chocolate and setting it aside to cool while preparing the remaining ingredients.

2. Place the butter in the bowl of a stand mixer and mix on medium speed with a paddle attachment until soft and pale in colour.

3. Add the vanilla and salt. Scrape down the bowl with a spatula and continue beating until well combined.

4. Add the icing sugar and cocoa, in three batches, while mixing on a low speed. Scrape down the bowl again, then mix on medium speed for 5-6 minutes, or until light and fluffy.

5. Add the melted chocolate and mix for 30 seconds, then scrape down the sides of the bowl. Continue mixing for 1-2 minutes. If the icing is too stiff, add just enough milk/coffee until you achieve your ideal piping consistency.

Assembly:

1. Place the icing into a piping bag fitted with your desired tip, and pipe swirls on top of the cupcakes.

2. Unmould the nests by gently nudging them out of the cupcake tin with a palette or blunt knife. Work carefully, as they will break if pushed too hard.

3. Place a nest on top of each swirl of icing, then fill it with decorative Easter eggs.

Notes: * Store iced cupcakes in an airtight container at room temperature for up to three days. Top with nests and easter eggs just before serving.

* Create an Easter wreath by placing the cupcakes in a snug circle and filling the centre with a variety of Easter eggs.

* The cupcakes can be served plain with just a swirl of icing.