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Easter chocolate cupcakes with praline center and whipped ganache
Moist cocoa cupcakes, filled with a melting almond‑hazelnut praline heart, topped with a whipped dark chocolate ganache and decorated with milk chocolate eggs and crunchy beads. Ideal for a festive Easter dessert, easy to make with kids.
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Cost Breakdown
Critical Success Points
- • Preheat the oven to 180 °C
- • Bake the cupcakes (knife test)
- • Ganache resting in the refrigerator (5 h)
- • Whip the ganache without over‑beating
- • Rest the chocolate eggs (1 h)
Safety Warnings
- • Handle melted chocolate and hot cream with care to avoid burns
- • Use gloves or a thick cloth when removing the hot egg mold
- • Be careful with the knife blade when testing cupcake doneness
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