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Mini triple choc cupcakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Decadent chocolate ganache tops these rich and moist mini cupcakes.
Ingredients:
  • 100g unsalted butter, softened
  • 2.20 gm vanilla extract
  • 107.50 gm caster sugar
  • 187.50 gm self-raising flour, sifted
  • 64.38 gm milk
  • 62.70 gm white chocolate bits
  • White chocolate flakes, to decorate
  • 100g dark chocolate, chopped
  • 40.40 gm pure cream
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Line two mini muffin pans with paper cases. Each hole should hold about 1 tablespoon of batter.
  • Preheat your oven to 180°C (160°C fan-forced). Line muffin or mini-muffin pans with paper cases.
  • In a small bowl, use an electric mixer to beat butter, vanilla, and sugar until creamy. Add eggs one at a time, beating well after each addition (the mixture may separate). Transfer the mixture to a large bowl. Stir in half of the flour and chocolate chips, then mix in half of the milk. Repeat with the remaining flour and milk until well combined.
  • Fill up tiny, adorable mini muffin pans with 1 tablespoon of the mixture in each cup. Pop them in the oven and bake for 10 to 12 minutes until perfectly golden.
  • Allow the cakes to rest in the pans for 2 minutes, then move them to a wire rack to cool.
  • To make chocolate ganache, combine chocolate and cream in a microwave-safe bowl. Microwave on high for 2 to 3 minutes, stirring every 30 seconds until smooth. Let it sit at room temperature for 5 minutes until it's spreadable.
  • Cover each cake with a luxurious layer of ganache and sprinkle with chocolate flakes before serving.

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