Craving something sweet but don't want to spend hours in the kitchen? These mini choc cupcakes are the perfect solution! They're incredibly easy to make, irresistibly delicious, and just the right size for satisfying a chocolate craving without overindulging. This recipe is perfect for beginner bakers, quick dinner desserts, or even a sophisticated addition to your next party. Get ready to bake up a batch of these delightful homemade treats!
Ingredients:
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 125g self-raising flour
- 25g cocoa powder
- 2 tbsp milk
- Pinch of salt
- For the Chocolate Frosting:
- 50g unsalted butter, softened
- 200g icing sugar
- 2 tbsp cocoa powder
- 2-3 tbsp milk
Equipment:
- Mini muffin tin
- Mixing bowls
- Spatula or wooden spoon
- Electric mixer (optional, but makes things easier!)
- Piping bag (optional, for decorating)
Instructions:
Step 1: Prepare the batter
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a mini muffin tin with paper cases. In a large bowl, cream together the softened butter and sugar until light and fluffy. If using an electric mixer, this takes around 2-3 minutes. If using a wooden spoon, be prepared for a bit of arm workout, but it’s totally doable!
Step 2: Add the wet ingredients
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: Combine the dry ingredients
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix – a few lumps are okay! Stir in the milk until you have a smooth batter.
Step 4: Fill the cupcake cases
Fill each paper case about two-thirds full.
Step 5: Bake the cupcakes
Bake for 15-20 minutes, or until a skewer inserted into the center comes out clean. Keep a close eye on them as mini cupcakes bake faster than regular ones.
Step 6: Cool the cupcakes
Let the mini choc cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Make the chocolate frosting
While the cupcakes are cooling, prepare the frosting. In a bowl, beat together the softened butter and icing sugar until light and fluffy. Add the cocoa powder and milk, mixing until you achieve your desired consistency. If it’s too thick, add a little more milk; if it’s too thin, add a little more icing sugar.
Step 8: Frost the cupcakes
Once the cupcakes are completely cool, frost them generously with the chocolate frosting. You can use a knife, a spatula, or a piping bag for a more decorative finish.
Tips and Variations:
- For a richer chocolate flavor: Use dark cocoa powder instead of regular cocoa powder.
- Add some nuts: Fold in chopped walnuts or pecans to the batter for added texture and flavor.
- Make them vegan: Substitute the butter with vegan butter and the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water). Make sure your cocoa powder and other ingredients are also vegan-friendly.
- Get creative with decorations: Sprinkle some chocolate shavings, sprinkles, or mini chocolate chips on top of the frosting.
Nutritional Information (per cupcake, approximate):
Calories: 150-200kcal Fat: 8-10g Sugar: 15-20g Protein: 2-3g
Enjoy these easy, delicious, and perfectly portioned mini choc cupcakes! They're a great healthy meal alternative to satisfy those sweet cravings, perfect for a quick treat or a delightful addition to any occasion. Happy baking!