200 grams semisweet chocolate, melted in a double boiler
4 eggs
1 tablespoon vanilla essence
1 tablespoon sour cream
1 cup chocolate frosting
80 chocolate eggs, small
Preparation
40 mins
0 mins
Medium
Preheat the oven to 180 degrees Celsius. Prepare two 20-cupcake baking dishes with the molds.
In a deep bowl, mix the flour, baking powder, baking soda, and salt.
In another deep bowl with an electric mixer, mix the sugar and butter until it becomes a fluffy mixture.
Add the chocolate and vanilla to the sugar mixture and continue beating. Add the eggs and cream and beat for 3 more minutes.
With the mixer on a low setting, gradually add the flour. Beat until well combined, about 3 minutes.
Pour the mixture into the molds, filling them up to 3/4 full.
Bake for 10 minutes, remove from the oven and flip the baking dishes and bake for approximately 10 more minutes or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool. Using a spatula, decorate each cupcake with chocolate frosting and 2 Easter eggs.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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