Nothing sums up Easter quite like a chocolate cereal nest – those three-speckled mini eggs nestled in a bed of chocolate-coated cereal sum up some of my earliest baking memories. I recall one Easter in particular my brother, aged ten, woke up early and embarked on a mission to make them himself as an Easter surprise for our parents. It’s safe to say he overcomplicated the recipe, assuming that all baking involves eggs. Six whole eggs, a bar of chocolate, box of cornflakes and 30 minutes in the oven later and his chocolate nests were ready. Eager to praise him for his questionable efforts, our parents insisted we all pretend to eat and enjoy the egg-soaked cereal for dessert that afternoon.
I can vouch that this recipe will be slightly more successful, and that eggs actually do belong in it. Sainsbury’s are selling some adorable ‘micro’ mini eggs this year, so I made the cupcakes in miniature. Feel free to make them at a standard cupcake size however – the recipe should produce about 10.
Enjoy, and Happy Easter!
Ingredients (makes 24 mini cupcakes)
For the cakes
- 40g unsalted butter (room temperature)
- 140g caster sugar
- 100g plain flour
- 20g cocoa powder
- 1 ½ tsp. baking powder
- 120ml whole milk
- 150g raspberries
For the icing
- 200g dark chocolate
- 200ml double cream
- 6 plain shredded wheat biscuits, broken up in a bowl
- pack of Sainsbury’s Micro mini eggs
You’ll also need 24 mini cupcake cases and a couple of mini cupcake baking tins.
- Preheat the oven to 170°C (conventional). Place your cupcake cases in the baking tins.
- In a blender, blitz the raspberries into a sauce.
- Cream the butter and sugar. Add the other cake ingredients and combine. Use two teaspoons to distribute the mixture evenly between your cases.
- Bake in the oven for 10 minutes (or until a skewer stuck through the middle comes out clean).
- Whilst the cakes are baking, set about making the ganache. Break/cut up the chocolate into small pieces and place in a mixing bowl. Heat the cream in a pan over a medium heat until just before boiling point. Pour the cream over the chocolate and mix until the chocolate is entirely melted and the mixture glossy. Set aside to cool to room temperature, then place in the fridge for an hour to firm up.
- Take the cakes out of the oven and remove from the tins, placing on a wire rack to cool.
- When you’re icing is relatively firm, start to ice the cakes. Spread a couple of teaspoons of icing on each cake, using a knife to smooth the edges. You want the icing to be quite deep as this is what you’ll stick the eggs into.
- Roll each iced cupcake in your bowl of shredded wheat so it creates a nest effect. Stick three micro mini eggs on the top. Your nests are complete!