Every mini chocolate cupcake is a bit of chew of heaven, with tender chocolate sponge and an impossibly clean chocolate ganache frosting.
Their diminutive dimension means they’re good for college events, teddy bear’s picnics and all variety of particular occassions and celebrations.
And the very best information? This mini chocolate cupcake is extremely easy to observe, with elements you will simply discover in your refridgerator and cabinets.
To make these mini chocolate cupcakes, you will begin by creaming baking margarine and sugar collectively, then beating in eggs earlier than bolding in white self-raising flour and cocoa powder. A splash of milk helps loosen the battered the proper consistency.
The most important problem then is to not eat the batter, however slightly scoop teaspoonfuls into mini cupcake instances.
I really like baking mini cupcakes, so I’ve a mini muffin tray that is good for the job, but when you do not have one you may nonetheless make this recipe.
Merely use two mini cupcake instances per cake and stand them on a tray. Double lining this fashion helps makes the instances robust sufficient to carry their form. For those who discover they’re nonetheless flimsy, it’s possible you’ll have to triple line every cake.
For the frosting, you will eschew normal buttercream in favour of a fudge frosting, made by whisking melted milk chocolate and darkish chocolate along with cool double cream to present a luxuriously clean ganache.
It pipes superbly, leaving a gleaming swirl atop every cake, and may be served immediately whereas smooth, or left to set a bit of.
I am unable to wait so that you can attempt my mini chocolate cupcake recipe – it is actually one in all my favourites!
Learn on for the complete recipe with detailed directions and a useful {photograph} for each step. And when you have any questions, simply depart me a remark. Get pleasure from!
Directions
Preheat the oven to 200C/390F (180C/355F fan)
Line a 24-hole mini muffin tray with mini cupcake instances.
Make the mini cupcake sponges
Put the baking margarine and sugar into a big mixing bowl.
Beat collectively till fluffy.
Add the eggs.
Beat till absolutely mixed.
Add the flour and cocoa.
Fold in.
Add the milk.
Fold by means of.
Fill the mini cupcake instances in order that the batter is about 5mm (¼ inch) from the rim of every one.
Bake for 10-12 minutes till simply springy on prime.
Cool on a wire rack.
Make the fudge frosting
Put the milk chocolate and darkish chocolate in a heatproof bowl and soften within the microwave in 15-20 second bursts till simply melted.
While whisking the chocolate, regularly pour within the cream.
Whisk till thick and shiny.
Depart to chill for half-hour or till thick sufficient to pipe.
Switch the frosting to a piping bag fitted with a closed star nozzle and pipe swirls on prime of every brownie cupcake. Enable to set for half-hour earlier than serving.
And as soon as you have given the recipe a go, I might love you to return again and depart a remark letting me know the way yours turned out.
I might like to see your movies and pics, too! Simply tag me on social media. I am @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Mini Chocolate Cupcake Recipe
Mini Chocolate Cupcake Recipe
Every mini chocolate cupcake is a bit of chew of heaven, with tender chocolate sponge and an impossibly clean chocolate ganache frosting.
Servings: 24 mini cupcakes
Elements
For The Chocolate Cake batter
- 135 g (¾ cup) white caster sugar (superfine sugar)
- 115 g (1 stick) baking margarine
- 3 medium free vary eggs
- 135 g (¾ cup + 3 tbsp) white self-raising flour (self rising flour)
- 25 g (¼ cup) cocoa powder (dutch processed)
- 40 ml (3½ tbsp) complete milk
For The Fudge Frosting
- 150 g (5 oz) milk chocolate
- 50 g (1 oz) darkish chocolate 70% (bittersweet)
- 225 ml (1 cup) double cream (heavy cream) room temperature
Directions
Make the mini cupcake sponges
-
Put the baking margarine and sugar into a big mixing bowl and beat collectively till fluffy.
-
Add the eggs and beat till absolutely mixed.
-
Fold within the flour and cocoa.
-
Add the milk and fold by means of.
-
Fill the mini cupcake instances in order that the batter is about 5mm (¼ inch) from the rim of every one.
-
Bake for 10-12 minutes till simply springy on prime. Cool on a wire rack.
Make the fudge frosting
-
Put the milk chocolate and darkish chocolate in a heatproof bowl and soften within the microwave in 15-20 second bursts till simply melted.
-
While whisking the chocolate, regularly pour within the cream, whisking till thick and shiny.
-
Depart to chill for half-hour or till thick sufficient to pipe.
-
Switch the frosting to a piping bag fitted with a closed star nozzle and pipe swirls on prime of every cupcake. Enable to set for half-hour earlier than serving.
Diet
Serving: 1mini cupcake | Energy: 164kcal | Carbohydrates: 15g | Protein: 2g | Fats: 11g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.003g | Ldl cholesterol: 31mg | Sodium: 58mg | Potassium: 76mg | Fiber: 1g | Sugar: 10g | Vitamin A: 343IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
* Be aware: dietary info is estimated, based mostly on publicly out there information. Nutrient values might differ from these revealed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines establish the first area of inspiration for a dish.
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