Easter nest – chocolate with coffee buttercream cupcake

Easter Nest_Chocolate CoffeeIt is already Easter so I had to bake something seasonal. Let’s go for a nest with some chocolate eggs!

For 6 large nests

The cupcake

  • 20g cocoa powder
  • 70ml boiling water
  • 1 egg
  • 1 tablespoon vanilla extract
  • 70g flour
  • 75g sugar
  • 1 teaspoon baking powder
  • 40g unsalted butter

Buttercream

  • 150g icing sugar
  • 75g unsalted butter
  • 2 tablespoons milk
  • 1 tablespoon of coffee extract

Preheat the oven at 150°C.

Mix the cocoa powder with the boiling water.

In a bowl, mix the egg with the sugar. Add the vanilla extract and a quarter of the chocolate mixture. Then add the flour and baking powder. Stir well and add the melted butter and the rest of the chocolate mixture.

Once the mixture is well combined, pour the dough in cupcake moulds.

Bake for 20 minutes.

Once baked, let the cupcakes cool completly.

For the butter cream, mix all the ingredients together.

To make the nests, pour the coffee buttercream in a pastry bag. Use a small star nozzle to create the twigs of the nest. Don’t forget to drop the chocolate eggs in the middle of the nest!

Vanilla Cupcakes

This is a basic cupcake but it is very delicious. You can change the colour of the buttercream adding food colouring without changing the taste. Sometimes simplicity is far better than complexity…

For 12 cupcakes

Vanilla cupcakes

  • 200g flour
  • 1 tablespoon baking powder
  • 80g sugar
  • 10g vanilla sugar
  • 90g butter
  • 2 eggs
  • 30g crème fraîche

Vanilla buttercream

  • 100g butter
  • 200g icing sugar
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla extract
  • Some drops of food colouring if you wish to have fancy cupcakes

The cupcake

Preheat the oven to 180°C.

In a pan, make the butter melt.

In a mixing bowl, sift the flour, the baking powder. Add the melted butter, the sugar and vanilla sugar. Mix until soft and then add the eggs. Beat until the dough is smooth. Spoon the batter into cupckes case and bake for 25 minutes.

Once baked, let the cupacakes cool dowm completely before adding the icing.

How to make the vanilla buttercream?

Beat the butter and icing together. Add the milk a little bit after and the vanilla extract. If you want to give a color to your buttercream, add the food colouring.

The Vanilla Cupcake

Fill a pastry bag with the buttercream and decorate your cupcakes as you wish following your inspiration!

Banana Cupcakes with chocolate icing

At the beginning this was supposed to be a banana cupcake with chocolate buttercream. I was absent-minded and I don’t know what I did but at the end I had a chocolate ganache and not a buttercream even if I put the butter. (Did I put it? I am sure I did). I was disappointed with myself but the more I am eating them, the more I like them!

 

For 15 cupacakes 

Banana cupcakes

  • 2 medium banana
  • 30g crème fraîche
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 240g plain flour
  • 150g sugar
  • 2 teaspoon of baking powder
  • 80g butter

Chocolate ganache with butter!!!

  • 200g dark chocolate
  • 200g icing sugar
  • 100g butter

Preheat the oven at 180°C.

Mix the bananas with the crème fraîche together until very smooth. Add the eggs and the vanilla extract and mix well.

In a mixing bowl, add the flour, sugar and baking powder. Then add the butter and the banana mixture. Mix slowly until well combined.

Fill the cupcake cases with 2/3 of the batter.

Bake for 25 minutes. Leave the cupcakes cool down before decorating.

For the chocolate ganache.

Melt the chocolate in a pan.

In a bowl, mix the butter and the sugar. Then add the melted chocolate.

Cover the cupcakes with this ganache.

Brownie cupcakes with peanut butter buttercream

This is the first cupcake I have ever made, of course not the first one I have ever eaten. Last month, I bought a book about cupcakes thinking that after my holidays in Bulgaria I should try to bake some of them. The original recipe is withdrawn from “Sensational cupcakes” by Alisa Morov.

Below is the recipe (I made some small modifications to the original one)

For 12 cupcakes

Brownie cupcakes

  • 35g cocoa powder
  • 115ml boiling water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 70g chopped mixed nuts (in the book they use peanuts)
  • 140g plain flour
  • 150g caster sugar
  • 1 tablespoon baking powder
  • 90g unsalted butter

Peanut butter buttercream

  • 125g crunchy peanut butter at room temperature
  • 80g unsalted butter (in the book it is salted butter)
  • 110g icing sugar

Preheat the oven to 160°C;

Mix the cocoa powder and boiling water together in small bowl, until the cocoa powder has dissolved completely.

Mix the eggs, a quarter of the cocoa mixture and the vanilla extract together.

In a large mixing bowl, combine the chopped mixed nuts, the flour, the baking powder and the sugar. Whisk slowly and add the butter and the remaining cocoa mixture. Beat slowly until all the dry ingredients are moist. Then add the egg mixture in two batches, beating for 30 seconds after each addition.

Line the cupcakes moulds with paper cases and fill to halway. Bake for 20 – 25 minutes. The cupcakes will rise while baking and fall back a bit while cooling.

For the peanut butter butercream, mix the peanut butter and butter together slowly until well combined. Gradually add the sugar and mix well.

Decorate the cakes using a piping bag without a nozzle.

I really found this recipe easy and it is so yummy so I will probably try some other ones from this book.