A Delicious, Light, and Moreish version of one of my Favourites! Mini Chocolate Cakes! Chocolate Sponge, Chocolate Buttercream, Chocolate Drizzles!
So after making and posting my Mini Victoria Sponge Cakes the other week, I knew I had to post the Chocolate version. In all honesty I baked them on the same day as the Mini Victoria Sponge Cakes as these were also part of a mini Afternoon Tea I baked for, but I didn’t want to post them on the same day. I am quite a fan of Mini Cakes now after these two recipes, and all I want to do is bake in mini. Literally I want EVERYTHING in Mini!
I decided to base this recipe on my Chocolate Cupcakes recipe as its a classic, and it always bakes perfectly for me. These Mini Cakes when baked into the special tin, can sometimes take a little less time to bake in comparison to baking in cupcake cases. I’m not sure why, but they’ve always baked a little quicker for me! I do love these tins though. They’re perfect for Mini Cakes, Cheesecakes, and more.
I decided to drizzle over some chocolate as I wasn’t too sure how to decorate these cakes. I usually decorate Cupcakes with Buttercream on top, and then a chocolate bar of sorts for example. However, with these, I didn’t want to put buttercream on top as well as I thought it would be too much. You will probably still have some buttercream left over so be warned! (If in doubt, buttercream does freeze well!)
You can use any cocoa powder you like in chocolate cakes, but supermarket wise Bournville is my favourite! It gives such a lovely chocolate taste. The one I buy from Makro/Online is the Cacao Barry Extra Brute one and its delightful. Yes, it is quite expensive, but its a big bag and its definitely my favourite cocoa powder ever! The lucky thing is though, these recipes are so adaptable it honestly doesn’t matter too much! Either way, I hope you love this recipe as much as I and my friends did! Enjoy! x
This recipe makes 12 Mini Cakes
Mini Chocolate Cakes
– 175g Unsalted Butter/Stork
– 175g Light Brown Sugar
– 3 Large Free Range Eggs, beaten
– 135g Self Raising Flour
– 40g Cocoa Powder
– 1/2tsp Vanilla Extract
Chocolate Buttercream Frosting
– 125g Unsalted Butter, Softened
– 225g Icing Sugar
– 25g Cocoa Powder
– 1/2tsp Vanilla Extract
– 50g Milk Chocolate, melted
– 50g White Chocolate, melted
1) Preheat your oven to 170C/160CFan and grease and flour, or cut mini circles and line the bottoms of your cups in your 12-Hole Mini Sandwich Tin!
2) Cream together the Butter/Stork and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs, Flour, Cocoa Powder and Vanilla and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overbeat it!.
3) 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.
4) 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! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
5) 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!
6) 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!
7) Decorate your cupcakes how you like – I melted over some white chocolate, milk chocolate and then some sprinkles! ENJOY!
Tips and Ideas
I use this 12-Hole Mini Sandwich Tin tin for this recipe! You can easily use cupcake cases instead, and take them out and cut them that way, but it doesn’t look nearly as good!
These Mini Cakes will last in an airtight container for 2-3 days!
Find my other Cupcake Recipes on my Recipes Page!
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