Mini Chocolate Cupcake Recipe
Each mini chocolate cupcake is a little bite of heaven, with tender chocolate sponge and an impossibly smooth chocolate ganache frosting.
Servings: 24 mini cupcakes
Ingredients
For The Chocolate Cake batter
- 135 g white caster sugar (superfine sugar)
- 115 g baking margarine
- 3 medium free range eggs
- 135 g self-raising white flour (self rising flour)
- 25 g cocoa powder (dutch processed)
- 40 ml whole milk
For The Fudge Frosting
- 150 g milk chocolate
- 50 g dark chocolate 70% (bittersweet)
- 225 ml 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
Serving: 1mini cupcake | Calories: 164kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 58mg | Potassium: 76mg | Fiber: 1g | Sugar: 10g | Vitamin A: 343IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
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