Mini chocolate cakes subtly flavoured with Easter spices and a little orange. The rum soaked raisins are less subtle, but give a surprise heady hit. They are topped with a chocolate rum glaze.
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: chocolate, Easter, mini cakes, party food, raisins, rum, rum & raisin
Place the raisins in a covered jar and add the rum. Leave to soak for as long as possible (24hrs or more is best).
30 g raisins, 4 tbsp rum
Cream the butter and sugar until light and fluffy.
125 g unsalted butter, 125 g dark muscovado sugar
Beat in the orange zest.
1 tsp orange zest
Beat in the eggs, one by one, adding a little of the flour to prevent curdling if necessary.
2 large eggs
Sift in the flours, baking powder and spices and stir gently to combine.
75 g wholemeal flour, 75 g plain flour (all purpose flour), 1 tsp baking powder, 25 g cocoa powder, good grating of nutmeg, ½ tsp ground cinnamon, ½ tsp ground allspice
Gently stir in the rum and raisins.
Divide the mixture between 48 mini silicone muffin moulds or tins lined with cases.
Bake in the middle of the oven at 180℃ for 15-20 minutes until the cakes are well risen and firm to the touch.
Allow to cool in the moulds for a couple of minutes, then turn out onto a rack to cool completely.
Chocolate Rum Glaze
Melt the chocolate together with the rum gently in a bowl over hot water.
75 g dark chocolate, 2 tbsp rum
Stir until combined, then add the butter. Remove from the heat and stir until you have a shiny glaze.
10 g butter
Spoon over the top of the cakes and allow to run down the sides.
Top each with a mini Easter egg or halved mini creme egg, then leave to set.
24 mini chocolate eggs
Notes
Best if raisins are soaked for 24 hours or more.Makes 24 mini cakes or 12 full sized cupcakes.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used. Chocolate egg not included.