Easter chocolate cupcakes with praline center and whipped ganache
Recipe by JustInCooking
Moist cocoa cupcakes, filled with a melting almond‑hazelnut praline heart, topped with a whipped dark chocolate ganache and decorated with milk chocolate eggs and crunchy beads. Ideal for a festive Easter dessert, easy to make with kids.
MediumFrenchServes 12
Printable version with shopping checklist
Source Video
7h 26m
Prep
20m
Cook
56m
Cleanup
8h 42m
Total
Cost Breakdown
Total cost:$17.00
Per serving:$1.42
Critical Success Points
- • Preheat the oven to 180 °C
- • Bake the cupcakes (knife test)
- • Ganache resting in the refrigerator (5 h)
- • Whip the ganache without over‑beating
- • Rest the chocolate eggs (1 h)
Safety Warnings
- • Handle melted chocolate and hot cream with care to avoid burns
- • Use gloves or a thick cloth when removing the hot egg mold
- • Be careful with the knife blade when testing cupcake doneness
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