Double Chocolate Mini Cakes

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Double Chocolate Mini Cakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
12
For the cupcakes
½ cup butter
1 ¼ cups dark brown sugar
1 egg (beaten)
½ teaspoon vanilla extract
0.333 cup semi-sweet chocolate (55% cocoa solids; chopped)
cup all-purpose flour
½ teaspoon baking soda
½ cup boiling water
For the frosting
cup cream (48% fat)
cup semi-sweet chocolate (55% cocoa solids; chopped)
cup Milk chocolate (chopped)
For the decoration
pink and white Sugar pearls
How healthy are the main ingredients?
egg
Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Lid, 1 Fork

Preparation steps

1.
For the cupcakes: heat the oven to 180C, 350F, gas 4. Place paper cases in a 12 hole muffin tin.
2.
Cream the butter and sugar in a mixing bowl until light and soft. Gradually beat in the egg and vanilla.
3.
Stir in the melted chocolate. Sift in the flour and baking soda and stir into the mixture alternately with the boiling water until the mixture is smooth.
4.
Pour into the paper cases and bake for 25-30 minutes until risen and firm to the touch.
5.
Cool in the tins for 5 minutes then place on a wire rack to cool.
6.
For the frosting: heat the cream in a pan to boiling point. Immediately remove from the heat and stir in the chocolate until melted. Leave to cool and thicken for a few minutes.
7.
Put a spoonful of frosting on each cake and spread with a palette knife. Sprinkle with sugar pearls before the frosting sets.
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