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