Mini Chocolate Cakes Recipe!
A delicious, light, and moreish version of one of my favourites - mini chocolate cakes! Chocolate sponge, chocolate buttercream, chocolate drizzles!
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Servings: 12 Mini Cakes
Ingredients
Mini Chocolate Cakes
- 200 g unsalted butter/baking spread
- 200 g light brown sugar
- 5 medium/large eggs
- 150 g self raising flour
- 50 g cocoa powder
- 1/2 tsp vanilla extract
Chocolate Buttercream Frosting
- 125 g unsalted butter (room temp)
- 225 g icing sugar
- 25 g cocoa powder
- 1/2 tsp vanilla extract
Decoration
- 50 g milk chocolate (melted)
- 50 g white chocolate (melted)
- Sprinkles
Instructions
- Preheat your oven to 170ºc / 160ºc fan and grease and flour, or cut mini circles and line the bottoms of your cups in your 12-hole mini sandwich tin!
- Cream together the butter/spread and light brown sugar with an electric beater until smooth – add in the beaten eggs, flour, cocoa powder and vanilla and beat again for about about 20-30 seconds on a medium speed.
- Spoon into your tin evenly per cup and bake in the oven for 16-18 minutes or until cooked through! Leave to cool on a wire rack.
- Once the cakes are cool, make the frosting – beat the softened butter until smooth – this can take a couple of minutes.
- Add in the icing sugar and cocoa powder 1/3 at a time, making sure the sugar is fully incorporated each time until moving on.
- Keep on beating the frosting but add the vanilla, and then add 1 tbsp of boiling water at a time till you reach your desired consistency. I usually use about 1-2 spoonfuls.
- Cut each cake in half carefully – using a piping bag, pipe on some buttercream for each cake and then add the other half of each mini cake on top.
- Decorate your cupcakes how you like – I melted over some white chocolate, milk chocolate and then some sprinkles.
Notes
- I use this 12-hole mini sandwich tin tin for this recipe
- These mini chocolate cakes will last in an airtight container for 2-3 days at room temperature
- These mini chocolate cakes can freeze for 3+ months