The Easter Cupcakes with Eggs are a delicious and scenic dessert, perfect for the holiday buffet.
They are prepared without baking, with few ingredients and do not take too much time. You will only need some dry biscuits, good dark chocolate, cream, and sugared almonds to create an Easter dessert that is a feast for the eyes and palate.
If you want to impress your guests with a dessert that is both tasty and beautiful, also try
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Easter
- Energy 713.65 (Kcal)
- Carbohydrates 60.72 (g) of which sugars 22.23 (g)
- Proteins 10.85 (g)
- Fat 48.11 (g) of which saturated 22.17 (g)of which unsaturated 11.93 (g)
- Fibers 9.70 (g)
- Sodium 177.03 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Easter Cupcakes with Eggs
- 5.3 oz dry biscuits
- 2 tbsp butter
- 7 oz dark chocolate
- 0.4 cup cream
- 12 sugared almonds
- 0.7 oz sprinkles
Preparation of Easter Cupcakes with Eggs
Melt the butter in a saucepan.
In the meantime, crumble the biscuits in a blender to obtain a fine powder. Pour it into a bowl, add the melted butter, and mix with your hands until you get a homogeneous mixture.
Use it to line 4 muffin molds, slightly buttered (you should form a sort of basket). Then, let them rest in the fridge for 1 hour, so they firm up.
Warm the liquid cream, just to the point before boiling.
Coarsely chop the dark chocolate and place it in a bowl. Pour the hot cream over it and gently whisk until the chocolate is melted and you have a smooth cream.
Let it cool slightly.
After an hour, remove the biscuit baskets from the molds and fill them with the chocolate ganache.
Finally, decorate the edge with yellow sprinkles and three sugared almonds for each cupcake.
Keep the Easter Cupcakes in the fridge until serving.
Tips for Easter Treats with Eggs
-You can also shape the Easter Cupcakes with Eggs into a classic round shape. In this case, spread the biscuit base on the bottom of the molds (you can also use pastry rings) and proceed as the recipe indicates.
-You can also vary the ganache by using another type of chocolate, perhaps gianduja or white chocolate.
-I recommend this recipe also to recycle chocolate from Easter eggs or eggs you may receive as gifts for Easter!
Storage
These chocolate Easter treats can be stored for 3-4 days in an airtight container.
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FAQ
Can I prepare these cupcakes in advance?
Yes. You can prepare this dessert the day before. Store them in a suitable container or under a glass dome.
Can I change the type of chocolate used for the ganache?
Of course. You can use any type of chocolate you prefer, such as milk, white, or gianduja chocolate.
