Scrumptious mini dark chocolate whisky cakes covered with a dark chocolate buttercream flavoured subtly with whisky. Excellent for parties, but best kept for adult consumption.
Prep Time45 minutesmins
Cook Time17 minutesmins
Total Time1 hourhr
Course: Afternoon Tea
Cuisine: British
Keyword: chocolate cake, cupcakes, mini cakes, party food, whisky
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water. Allow to cool a little. Don't wash the bowl up as you'll need it to melt some more chocolate later on.
Cream the butter and sugar together until pale in colour and fluffy in texture.
Add the cooled melted chocolate and beat some more.
Beat in the eggs, one by one, adding a little of the flour if it curdles.
Sieve in the dry ingredients and gently stir until just combined, adding the whisky and yoghurt near the end.
Divide the mixture between 24 mini muffin moulds (cases optional).
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 15 to 20 minutes, when the cakes should be well risen and firm to the touch.
Leave in the moulds to cool for 10 minutes or so, then turn out onto a wire rack to cool completely.
Chocolate Icing
Use the same bowl as before and melt the chocolate suspended over a pan of hot, but not boiling, water. Allow to cool a little.
Beat the butter and icing sugar until smooth and creamy, then beat in the whisky followed by the chocolate.
Spread onto the cooled cakes and decorate with a dark chocolate tear drop.
Notes
Can make 12 cupcakes instead of 24 mini ones, but increase the baking time by five minutes.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.