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Black Forest Gâteau Cupcake Nests

Easter’s almost upon us, which can mean only two things: cringeworthy egg puns and a whole lot of chocolate.

We love any excuse for baking, so we couldn’t resist whipping up some scrumptious Easter cupcakes using our limited edition Black Forest Gâteau hot chocolate. They’ve even got little nests on the top: a cracking place to put little mini eggs (see what we did there?).

So – aprons on, whisks at the ready and hop to it! (We’ll stop with the Easter puns now.)

Ingredients (for 12 cupcakes):

130g self-raising flour
130g granulated sugar
130g unsalted butter or margarine
2 large eggs
50g Whittard Black Forest Gâteau hot chocolate
1 tbsp vanilla extract 

For the buttercream:

160g butter
200g icing sugar
3 tbsps Whittard Black Forest Gâteau hot chocolate


Method:

  1. Preheat the oven to 180°C.
  2. Cream the butter and sugar together using an electric whisk or mixer.
  3. Gradually add the eggs. (If they start to curdle add a little of the flour.)
  4. Add 50g hot chocolate powder and the vanilla essence, and mix for another short burst.
  5. Remove the electric mixer. Sift the remaining flour and fold it into the mixture using a large metal spoon or spatula.
  6. When it’s fully combined spoon a little of the mixture into each cupcake case, filling them to about ¾ of the way (an ice-cream scoop works well for this).
  7. Bake for 15-20 minutes until the cakes are firm to the touch and a skewer comes out clean. Remove from the pan and transfer to a wire rack.
  8. While the cupcakes are cooling, mix the softened butter until smooth, gradually adding the icing sugar and hot chocolate powder. Mix until smooth and completely combined.
  9. When the cakes have cooled, pipe the buttercream around the outer edge of your cupcakes, creating a “nest” to hold your treats. Fill the nest with your choice of treats – we used mini eggs, but glacé cherries or mini marshmallows would also work well.
  10. Hang up your apron, put the kettle on and tuck in.
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