Makes 12 large – 18 regular
Ingredients
Cake
300g Callebaut Dark Couverture Fairtrade Callets 54.5% chocolate
250g unsalted butter, chopped
300g caster sugar
6 large free range eggs, room temperature
100g plain flour, sieved
Frosting
375g unsalted butter
375g smooth peanut butter
2 tsp vanilla extract
500g pure icing sugar, sieved
½ tsp sea salt flakes
Method
Cake
Combine chocolate and butter in large microwave safe bowl, and melt on high heat, stirring every minute until melted (around 3 mins) (or melt in bowl over saucepan of simmering water, stirring).
Whisk into the completely melted chocolate butter mix: add sugar til combined. Add lightly beaten eggs til combined. Fold in flour.
Portion cake mix into greased or patty cake paper lined cupcake tin. Bake at 170 degree C, until cooked (skewer comes out with some sticky crumbs on it when poked into centre, but is not liquid). This might take around 1/2 hour or more or less, depending on your oven.
Let cool in tin.
Peanut buttercream frosting
Beat very softened (but not melted) butter briefly, til creamy. Add peanut butter and beat until combined and smooth.
Add icing sugar 1⁄2 cup at a time, and beat well between each addition, to avoid graininess. Add sea salt flakes.
Pipe using start nozzle on top of cooled cupcakes.
Enjoy at room temperature, but keep in sealed airtight container in refrigerator.
Bunny ears
Cut shaped ears from acetate (overhead projector plastic sheets or similar) Thinly spread tempered chocolate on acetate using pallet knife.
Shape if desired, by placing ‘ear’ in slightly curved surface to set (like a bowl) and or curling over top of one ear before set and using sticky take to hold down folded section until it is holding its own shape.
NOTE: Add an extra flavour note to cupcakes by scooping a melon ball size section from cupcake before frosting, and fill with raspberry jam, or salted caramel! Yum!
