How to use up leftover Chocolate {Post Easter Post}

It’s not very often that I have the problem of having so much chocolate I don’t know what to do with it.

Unless of course it’s a popular National Holiday! My whole family received an abundance of chocolate this weekend.  

So, I thought like my “How to use up leftover Candy {Post Halloween Post} I would share a way to use up all those Easter eggs.

I was brainstorming a few ideas of ways to use up the inevitable excessive amount of chocolate we were surely to receive. I wasn't disappointed! We had chocolate in the shape of eggs, bunnies, and lambs! But until I knew what sort of chocolate I’d have leftover I waited to decide on what to make!

Then I received an egg with Caramel Truffles and bought my girls ones with Rainbow Chocolate Buttons and thought cupcakes!

So, I put the truffles inside the cupcakes and used the buttons as decoration. I then used the chocolate eggs in the cake and the frosting!

I could totally survive out in the wild with the skills I have to use up everything in my possession!

Milk Chocolate Cupcakes

40g unsalted butter, softened

140g golden caster sugar

120g self-rising flour

1tsp baking powder

100ml double cream

1 medium egg

100g Milk Chocolate Easter Egg, melted

Pre-heat oven to 170C/325F/gas3 and line your cupcake pan with 8-10 liners.

Beat the butter, sugar, flour, and baking powder until it looks like sand. Add half of the cream and mix until just combined. Add the rest along with the egg and melted chocolate and beat until just combined.

Place a heaped dessertspoon full of batter into each case, then place a truffle the middle of each case squishing down a little so the batter touches the sides. The place another heaped dessertspoon on top. I just made sure the top and bottom batter touched around the truffle before placing in the oven and baking for 25 minutes. A skewer test won’t work here if placed in the middle, as you will get the gooey truffle. Around the edges should give you an idea. Place on a rack to cool, but be careful the truffles do sink to the bottom and the caramel could leak out and could burn you. While cooling make the...

Milk Chocolate Frosting:

210g unsalted butter, softened

150g icing sugar

1 tbsp double cream

100g Milk Chocolate Easter Egg, melted

Beat the butter until smooth, and then add the icing sugar and double cream. Once it’s smooth you can add the melted chocolate and mix until combined.

to finish:

Milk Chocolate Frosting

Rainbow Chocolate Buttons

Using a spatula frost the cupcakes and decorate with the buttons.

Enjoy!

I should have stuck with a recipe I was more comfortable with for the cupcakes. They turned out good and edible, both a bonus. It just wasn't what I wanted; we are always our own worst critics.

The tops sunk, which may have been me, I turned them around to try to achieve a more even bake. Which I left out of the instructions, so you don’t have the same thing happen to you! I made 10, but I think I would have been better to make 9.

The frosting, I’m not going to lie, I just winged it. It was pretty buttery. 

I haven’t done a proper shop since I got back from Scotland and I had very little icing sugar so I have given you how I made the frosting, but please feel free to use your favorite tried and tested chocolate frosting!

notes: The chocolate caramel egg was provided for me by Sainsbury's (c.2104), the other I bought, please see my contact/policy page above for further information. Recipe was adapted from Jo Wheatley’s A Passion for Baking. Which I reviewed here! For another way to use up leftover holiday treats see my Leftover Halloween Candy Rocky Road!