These mini cupcakes are rich, moist and very chocolatey. A whipped dark chocolate ganache makes the recipe extra lush. Their small elegant bite-size makes them easy to eat and with no inhibiting cases to dispose of, they are the perfect finger food.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: cakes, chocolate, cupcakes, mini cakes, valentine's day
Melt the chocolate in a pan over a low heat with the coffee. Stir until smooth, then remove from the heat.
60 g dark chocolate, 160 ml strong black coffee
Cream the butter together with the sugar until pale and fluffy.
90 g unsalted butter, 225 g dark brown sugar
Beat in the eggs, one at a time.
2 large eggs
Sift in the flour, baking powder, cocoa powder and ground almonds and stir until everything is just incorporated.
100 g flour, ¾ tsp baking powder, 2 tbsp cocoa powder, 40 g ground almonds
Spoon into 24 mini cupcake moulds filling them to about ¾ full. Spoon the rest into 8 mini cupcake moulds or 4 full-sized ones.
Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for about 15 minutes until well risen and an inserted skewer comes out clean.
Leave to cool in the moulds for a couple of minutes, then turn out onto a wire rack to cool completely.
Whipped Chocolate Ganache
Melt the chocolate in the cream and maple syrup in a small pan over a gently heat. As soon as the chocolate has melted, remove from the heat and give a good stir.
150 ml double cream (heavy cream), 115 g dark chocolate, 1 ½ tbsp maple syrup*
Leave in the fridge to set.
As soon as it's set, use electric beaters to whip it up with the cooled coffee until it's light and moussy.
2 tbsp strong black coffee
Use a knife or spoon to spread the ganache over the cooled cakes. Alternatively pipe it on instead.
Decorate with the hearts of your choice.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.