Name: Julie Goodwin’s tiny chocolate cupcakes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup (250ml) milk; 200g butter, cubed; 1⅔ cups (370g) caster sugar; 200g dark chocolate, chopped; 2 tablespoons strong black coffee (or 1 teaspoon instant coffee in 2 tablespoons boiling water); 1 teaspoon vanilla extract; 1¼ cups (185g) plain flour; 1/3 cup (50g) self-raising flour; ½ cup (50g) cocoa powder; 2 large eggs, beaten lightly; GANACHE; 1 cup (250ml) thickened cream; 500g dark chocolate, chopped finely

Julie Goodwin’s tiny chocolate cupcakes

A rich chocolate dessert fit for a Queen.

Makes 35 mini cupcakes

Prep

15M

Cook

45M

Resting

30M

Total

With rich mud cake and silky ganache swirls, Julie Goodwin’s tiny chocolate cupcakes are the sweetest addition to your Mother’s Day or afternoon tea spread. They’re dainty, decadent and impossible to stop at one. Luckily, this recipe makes 35 mini chocolate cupcakes so there’ll be plenty to go around.

Ingredients

1 cup (250ml) milk

200g butter, cubed

1⅔ cups (370g) caster sugar

200g dark chocolate, chopped

2 tablespoons strong black coffee (or 1 teaspoon instant coffee in 2 tablespoons boiling water)

1 teaspoon vanilla extract

1¼ cups (185g) plain flour

1/3 cup (50g) self-raising flour

½ cup (50g) cocoa powder

2 large eggs, beaten lightly

GANACHE

1 cup (250ml) thickened cream

500g dark chocolate, chopped finely

Method

Preheat the oven to 170°C (150°C fan-forced). Place 35 small (¼ cup/60ml capacity) cardboard cake cases on two oven trays. (Or line 35 small muffin or patty cake pans with paper cases.)

Place milk, butter, sugar, chocolate, coffee and extract in a medium saucepan over medium heat. Stir until melted; cool.

Sift dry ingredients into a separate large bowl. Pour cooled chocolate mixture into the dry ingredients, stirring or whisking well. Add eggs and stir again until well combined.

Pour batter into cases. Bake for 30 minutes or until a skewer inserted into the middle comes away clean.

GANACHE

Place cream into a microwave-safe jug or a small saucepan. Heat to scalding point – almost boiling. Pour cream over chocolate in a medium bowl; stir until melted. Cool completely. Beat ganache with hand beaters until fluffy. Place ganache into a piping bag with a star nozzle.

Top cakes with swirls of ganache.