Delicious chocolate cupcakes, perfect for a delightful dessert! And if you’re looking to recycle leftover Easter eggs, this recipe is perfect, with few ingredients and some small kitchen tools you can create a delicious dessert! These chocolate cupcakes are incredibly creamy and will make both adults and children happy, and you can customize them however you like! But now, without further ado, go prepare these cupcakes that you will see will be a hit!
And if you love chocolate desserts, you can’t miss these recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Bain-Marie
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 6 Chocolate Cupcakes
- 7 oz dark chocolate (in block)
- 1.5 tbsp butter
- as needed marshmallows (small (or large if you prefer))
- as needed pistachio crumbs
Useful Tools
- Kitchen Scale
- Pot
- Small Pot
- 2 Spoons
- Muffin Cups
- Cutting Board
- Knife
- Trivet
Preparation of Delicious Chocolate Cupcakes
Start by chopping the chocolate block with a knife on a cutting board until it becomes flakes, pour it into the smaller pot and add the butter. Set aside.
Fill the larger pot with water and place it on high heat.
Meanwhile, while you’re waiting for the water to boil, prepare the silicone muffin cups by placing them on a tray (or small baking sheet) for easy moving.
Once the water boils, insert the smaller pot into the larger one for the bain-marie, stirring with a spoon until the chocolate and butter are completely melted but thick (it won’t become completely liquid, that’s normal!).
Take both pots together carefully and place them on the work surface on a trivet (this way the chocolate doesn’t solidify immediately and remains soft for working).
Fill the muffin cups using 2 spoons and distribute the mixture evenly among the 6 cups (about a generous half tablespoon per cup), press down well with the back of a spoon to flatten each cupcake.
Place marshmallows and pistachio crumbs on top of each cupcake, pressing slightly so they stick to the still warm chocolate.
Let rest for at least 2 hours before unmolding the cupcakes (if you unmold them when they’re too warm, they break), once they’re completely cool, unmold and enjoy them in all their immense creaminess and goodness!
TIPS
Instead of marshmallows, you can use fruit jellies or gummy candies of your preferred flavor.
You can substitute pistachio crumbs with chopped and toasted walnuts, hazelnuts, almonds, or pine nuts.
To make the chocolate cupcakes more gourmet, add some flaked salt on top!
