Kinder Egg Cupcakes

Hi. Remember me?

It felt so good to get back into the kitchen today, especially when the sun finally made its appearance through the window. My dissertation has literally taken up every spare minute of my time as well as trying to juggle other modules and going to actual work, so iv'e not had the time to bake anything! Its been really hard to set up a work life balance when I feel like I have no life right now. When im not writing im reading and when im not reading im writing.. its like a never ending cycle?

My promise was to share some Easter inspired recipes.. I sucked at that right?

These cupcakes have been in my little brown book for a little while now and today was the perfect time to share them. Its been beautiful today it finally feels like spring is upon us and we may actually enjoy some sunny days. Sundays are always great for doing things you put off like changing your bed covers, anyone else hate doing that? Or doing things you haven't had time to do in the week. It was finally time for me to do something I wanted too as I hit the 3000 word mark in my 8000 word limit (PHEW) nearly half way!


These cupcakes are actually really simple to make, with a simple chocolate cupcake and vanilla buttercream frosting topped with chocolate ganache and a kinder egg. As always the shops are full with chocolate goodies for Easter. I love the mini egg versions of things so when I saw these Kinder eggs I new I had to use them for these cupcakes. I also love Kinder full stop. As you know anything hazzlenutty makes me weak at the knees.

Equipment
12 hole muffin tin
12 cupcake cases
Electric mixer or mixing bowl and wooden spoon
Jug
Large round piping nozzle
Small shell nozzle
2 x disposable piping bag

Ingredients Makes 10 cupcakes 
140g Plain flour
20g Cocoa powder
140g Caster sugar
1 half tsp Baking powder
pinch of salt
40g Butter
120 ml Whole milk
1 Egg
Half tsp Vanilla extract

Butter Cream 

150g Butter
300g Icing Sugar
2 Tbsp Milk
1 tsp Vanilla Extract

Chocolate Ganache 

100g Dark chocolate
300ml Double cream

Pack of Kinder mini eggs

First you want to make the chocolate ganache in advance the night before as it needs to set in the fridge over night - or at least for three hours if you don't have time to leave it overnight. Pour the cream in a saucepan and place on a medium heat, once bubbles appear take it of the heat. In a separate bowl break the chocolate into small chunks - pour the cream over the chocolate and leave for one minute, do not stir! After a minute stir until the chocolate has melted into the cream, leave to cool before putting into the fridge. Take out of the fridge half an hour before using.

To make the cupcakes, line the tin with cupcake cases and preheat the oven to 160 degrees. Place all the dry ingredients and sieve into the bowl for the mixer or a mixing bowl. Place in the butter and beat for one minute until the mixture resembles crumbs.

In a jug whisk together the milk, egg and vanilla extract. Add the wet ingredients to the dry and mix together for three minutes until all the ingredients are well incorporated. The mixture will be runny so pour it into the jug and then pour into the cupcake cases at equal amounts - fill them half way.

Place in the oven for 20 minutes or until a skewer comes out clean - leave to cool on a wire rack.

Whilst the cupcakes are cooling its time to make the frosting. Place the butter in a bowl and beat for 5 minutes until soft and pale. Add half of the icing sugar and beat for a further two minutes. In a small jug mix together the milk and vanilla extract. Add half of the mixture to the buttercream and beat for one minute. Add the remaining icing sugar and milk mixture to the butter and beat for three minutes until the frosting looks white.

When the cupcakes are cool - add the frosting to the piping bag with the large round nozzle. Holding the bag upright place on top of the cupcake, push down the frosting until a large blob has appeared, swirl around and then pull up and release gently. This will create a classic cupcake swirl. Repeat until all the cupcakes are covered.

Place the chocolate ganache into the piping bag with the shell nozzle. Place upright on top on the frosting, You want to make a small swirl of ganache for the egg to sit on, to do this swirl the frosting in a circular motion and release gently. Place an egg on top and then repeat on all the cupcakes.