Each mini chocolate cupcake is a little bite of heaven, with tender chocolate sponge and an impossibly smooth chocolate ganache frosting.
Their diminutive size means they're perfect for school parties, teddy bear's picnics and all number of special occassions and celebrations.
And the best news? This mini chocolate cupcake is incredibly simple to follow, with ingredients you'll easily find in your refridgerator and cupboards.
To make these mini chocolate cupcakes, you'll start by creaming baking margarine and sugar together, then beating in eggs before bolding in white self-raising flour and cocoa powder. A splash of milk helps loosen the battered the perfect consistency.
The biggest challenge then is to not eat the batter, but rather scoop teaspoonfuls into mini cupcake cases.
I love baking mini cupcakes, so I have a mini muffin tray that's perfect for the job, but if you don't have one you can still make this recipe.
Simply use two mini cupcake cases per cake and stand them on a tray. Double lining this way helps makes the cases strong enough to hold their shape. If you find they're still flimsy, you may need to triple line each cake.
For the frosting, you'll eschew standard buttercream in favour of a fudge frosting, made by whisking melted milk chocolate and dark chocolate together with cool double cream to give a luxuriously smooth ganache.
It pipes beautifully, leaving a gleaming swirl atop each cake, and can be served straight away while soft, or left to set a little.
I can't wait for you to try my mini chocolate cupcake recipe - it's truly one of my favourites!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Instructions
Preheat the oven to 200C/390F (180C/355F fan)
Line a 24-hole mini muffin tray with mini cupcake cases.
Make the mini cupcake sponges
Put the baking margarine and sugar into a large mixing bowl.
Beat together until fluffy.
Add the eggs.
Beat until fully combined.
Add the flour and cocoa.
Fold in.
Add the milk.
Fold through.
Fill the mini cupcake cases so that the batter is about 5mm (¼ inch) from the rim of each one.
Bake for 10-12 minutes until just springy on top.
Cool on a wire rack.
Make the fudge frosting
Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in 15-20 second bursts until just melted.
Whilst whisking the chocolate, gradually pour in the cream.
Whisk until thick and glossy.
Leave to cool for 30 minutes or until thick enough to pipe.
Transfer the frosting to a piping bag fitted with a closed star nozzle and pipe swirls on top of each brownie cupcake. Allow to set for 30 minutes before serving.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Mini Chocolate Cupcake Recipe
Mini Chocolate Cupcake Recipe
Ingredients
For The Chocolate Cake batter
- 135 g (¾ cup) white caster sugar (superfine sugar)
- 115 g (1 stick) baking margarine
- 3 medium free range eggs
- 135 g (¾ cup + 3 tbsp) self-raising white flour (self rising flour)
- 25 g (¼ cup) cocoa powder (dutch processed)
- 40 ml (3½ tbsp) whole milk
For The Fudge Frosting
- 150 g (5 oz) milk chocolate
- 50 g (1 oz) dark chocolate 70% (bittersweet)
- 225 ml (1 cup) double cream (heavy cream) room temperature
Instructions
- Preheat the oven to 200C/390F (180C/355F fan)
- Line a 24-hole mini muffin tray with mini cupcake cases.
Make the mini cupcake sponges
- Put the baking margarine and sugar into a large mixing bowl and beat together until fluffy.
- Add the eggs and beat until fully combined.
- Fold in the flour and cocoa.
- Add the milk and fold through.
- Fill the mini cupcake cases so that the batter is about 5mm (¼ inch) from the rim of each one.
- Bake for 10-12 minutes until just springy on top. Cool on a wire rack.
Make the fudge frosting
- Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in 15-20 second bursts until just melted.
- Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
- Leave to cool for 30 minutes or until thick enough to pipe.
- Transfer the frosting to a piping bag fitted with a closed star nozzle and pipe swirls on top of each cupcake. Allow to set for 30 minutes before serving.
Nutrition
More mini sweet treat recipes to try
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