I seem to have merged two holidays – Valentine’s Day and Easter – together mad scientist-style when creating these cupcakes, don’t you think? When I was baking them and photographing them, they made perfect sense. Now I’m not even sure if I get them.
Whether or not you get them is besides the point because when you make them you’ll throw reasoning aside and face plant them because:
- They’re super-cute – just look at the little smiley birdies!
- It’s a chocolate cupcake, baked with grated chocolate, smothered with melted chocolate, topped with a chocolate Krispie cake decorated with chocolate mini eggs. Sensing a theme?
- This really is the best chocolate cupcake I’ve ever tried in my life – and that includes cupcakes from cupcakeries all across Europe!
When I made these cupcakes, I didn’t go out of my way to try and create the best cupcake recipe ever – I simply deviated slightly from the One-Bowl Chocolate Cupcake for One recipe I already have on the website. I changed the ingredients slightly because I didn’t have everything on the ingredients list and I changed the baking temperatures because I was going for the whole hill-topped cupcake thing so I could mould a chocolate Krispie cake around it.
I now realise that it would have been easier to make a flat-topped cupcake and place the Krispie cake on top, but whatever. Too late for that now!
As usual, my what-seemed-like-perfect-at-the-time-yet-turned-into-disaster-yet-turned-out-awesome-at-the-end plan turned out to be just that. I pre-heated the oven to the full temperature, then lowered it down when I put the cupcakes in. I left them baking for as long as I thought they needed it, then stuck a toothpick into what was little more than hot cake batter.
I turned the temperature back up and let the cupcakes bake at their regular temperature for a bit longer, resigned to the fact that they’d probably turn out hard and tasteless. I love it when I’m wrong. These cupcakes are the most delicious ones I’ve ever had in my entire life.
They’re studded with chocolate chips which melt into gooey bites of heaven when you bite into them, the texture of the cake is so light and fluffy it’s like eating a cloud and they’re sweet, but not so sweet that they hurt your teeth or make you feel sick – even if they are liberally smothered with melted chocolate, topped with a chocolate Rice Krispie cake and mini eggs.
What I’m trying to say is – don’t deviate from the cupcake recipe! Sure, make the chocolate Rice Krispie cake however you want it and smother your cupcake with frosting instead of melted chocolate if you really want to. But. Don’t. Screw. With. The. Cupcake. Recipe. K? Oh, drawing cute birds on the mini eggs is obligatory, too.
- 1 egg white
- 3 tablespoons white sugar
- 3 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 4 tablespoons all-purpose white flour
- 1/2 teaspoon baking powder
- pinch salt
- 2 tablespoons cocoa powder
- 2 tablespoons grated milk chocolate
- 1/4 cup milk chocolate chips
- 1/4 cup Rice Krispie cereal
- 4 Cadbury Mini Eggs
- edible ink pen
Preheat the oven to 350F/175C and line a muffin pan with 2 cupcake liners.
Beat the egg white until soft peaks form then gently stir in the sugar, melted butter and vanilla.
Fold in the flour, baking powder, salt, cocoa powder and grated chocolate. Gently stir until smooth.
Divide the cupcake batter evenly between the two liners and place in the oven. Immediately lower the temperature to 320F/160C and bake for 20 minutes.
After 20 minutes, increase the temperature back up to 350F/175C and bake the cupcakes for a further 6-8 minutes, until a toothpick inserted into the centre comes out clean.
Remove to a wire rack and leave to cool completely.
When cool, make the nest topping. Start by putting the milk chocolate chips in a microwave-safe bowl and microwaving until fully melted.
Use about 1 teaspoon of melted chocolate to generously cover the top of each cupcake.
Pour the Rice Krispie cereal into the bowl with the rest of the melted chocolate and stir until the cereal is completely coated.
Divide the chocolate cereal between the tops of the two cupcakes and mould by hand into two nests - this is easiest when your hands are wet.
Use an edible ink pen to draw bird faces and wings onto each Mini Egg and set them inside the nests.
Leave the cupcakes at room temperature until the chocolate nests have set before eating.
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