Easter chocolate cupcakes with praline center and whipped ganache

Ingredients

• 150 g Brown sugar (unrefined brown sugar)
• 1 Egg (at room temperature)
• 60 ml Sunflower oil (neutral, at room temperature)
• 150 g Quark (preferably 0 % fat)
• 50 g Almond‑hazelnut praline (Valrhona) (for the center and filling)
• 120 g All‑purpose flour (sift before use)
• 30 g Unsweetened cocoa powder (sift with the flour)
• 5 g Baking soda (about 1 teaspoon)
• 200 g Baking dark chocolate (Valrhona) (minimum 70 % cocoa)
• 225 g Heavy cream (100 g heated, 125 g cold)
• 100 g Milk chocolate (Valrhona) (for decorative eggs)
• 30 g Crunchy dark chocolate beads (for the finishing touch)
• 12 Cupcake liners (paper cups)

Instructions

1. Mix brown sugar and egg

   In a bowl, pour the brown sugar then add the egg. Whisk for a few seconds until the mixture lightens and becomes frothy.

   Time: PT2M

2. Incorporate oil and quark

   Add the sunflower oil, whisk, then incorporate the quark and mix until you obtain a homogeneous batter.

   Time: PT2M

3. Add the praline

   Pour the almond‑hazelnut praline and mix again until fully incorporated.

   Time: PT1M

4. Fold in dry ingredients

   Sift the flour, unsweetened cocoa powder and baking soda over the batter. Gently fold with a whisk without over‑mixing until you obtain a smooth texture.

   Time: PT2M

5. Fill the molds

   Divide the batter into the paper liners of the cupcake pan, filling two‑thirds of each cavity.

   Time: PT2M

6. Preheat the oven

   Preheat the oven to 180 °C on convection.

   Time: PT5M

   Temperature: 180°C

7. Bake the cupcakes

   Place the cupcakes in the oven and bake for 15 to 20 minutes. Check doneness by inserting a knife blade: it should come out slightly moist.

   Time: PT20M

   Temperature: 180°C

8. Cool the cupcakes

   Remove the cupcakes from the oven, place them on a rack and let them cool completely at room temperature.

   Time: PT30M

9. Prepare the chocolate ganache

   Melt the dark chocolate in the microwave in 30‑second intervals, stirring between each. Add 100 g of very hot heavy cream, mix, then incorporate the 125 g of cold cream in two portions, mixing from the center outward until you obtain a smooth cream.

   Time: PT5M

10. Ganache resting

    Cover with plastic film, place the ganache in the refrigerator for at least 5 hours to firm up.

    Time: PT300M

11. Create the praline center

    Using an apple corer, form a small well in the center of each cupcake and fill it with almond‑hazelnut praline.

    Time: PT5M

12. Whip the ganache

    Remove the ganache from the fridge, whisk on medium speed with an electric mixer until you obtain a mousse‑like but firm texture. Do not over‑whisk to avoid separation.

    Time: PT10M

13. Pipe the ganache

    Transfer the whipped ganache into a pastry bag fitted with a 14 mm star tip and pipe rosettes on the top of each cupcake.

    Time: PT5M

14. Prepare the milk chocolate eggs

    Melt the milk chocolate in the microwave or bain‑marie, spread it in the mini‑egg silicone mold, tap lightly to smooth, then refrigerate for 1 hour to harden.

    Time: PT10M

15. Rest the chocolate eggs

    Leave the chocolate eggs in the refrigerator for 1 hour so they harden completely.

    Time: PT60M

16. Unmold and decorate

    Carefully unmold the chocolate eggs, place them on the cupcakes, then add the crunchy dark chocolate beads for the finishing touch.

    Time: PT7M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Brown sugar: white sugar
• Instead of Sunflower oil: rapeseed oil, peanut oil
• Instead of Quark: plain Greek yogurt
• Instead of Almond‑hazelnut praline (Valrhona): commercial praline
• Instead of All‑purpose flour: wheat flour
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of Baking soda: baking powder (½ tsp)
• Instead of Baking dark chocolate (Valrhona): 70 % dark chocolate
• Instead of Heavy cream: whipping cream
• Instead of Milk chocolate (Valrhona): milk chocolate
• Instead of Crunchy dark chocolate beads: chocolate sprinkles

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula (scraper)
• Convection oven
• Cupcake pan with paper liners
• Cooling rack
• Microwave
• Heat‑proof bowl
• Electric mixer
• Pastry bag
• 14 mm star tip
• Apple corer (apple core remover) (optional)
• Mini‑egg silicone mold
• Refrigerator
• Plastic wrap
• Kitchen scale (optional)
• Metal spatula (optional)
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• 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)

Chef Tips from the Video

• Sift dry ingredients to avoid lumps
• Use eggs at room temperature for better emulsification
• For an ultra‑shiny ganache, let the ganache rest at room temperature for 10 minutes before whisking
• Lightly dust the cupcakes with cocoa powder before piping the ganache for visual contrast

Troubleshooting

Storage

Refrigerator: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Freezer: Cupcakes freeze for 1 month. Thaw in the refrigerator before serving.

Room temperature: At room temperature, cupcakes keep for a maximum of 2 days, protected with a cover.

Make-Ahead Tips

• Prepare the ganache the day before and keep it in the refrigerator
• Bake the cupcakes 1‑2 days ahead and store them in the refrigerator
• Make the chocolate eggs the day before to save time on the day