Festive Chocolate Mini Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 1 cup grated, plain Dark chocolate (60% cocoa solids)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- 1 cup Chocolate chip
- For the topping
- 0.333 cup cream cheese
- 3 Tbsps unsalted butter
- ½ tsp vanilla extract
- 1 Tbsp milk (or cream)
- 3 cups powdered sugar
- To decorate
- snowflake Sugar decoration
- sugar Holly leaf
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 hole mini muffin tins.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy. Gradually beat in the sugar, vanilla and salt until smooth.
3.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended. Stir in the chocolate chips.
4.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat together the cream cheese and butter. Beat in the vanilla and milk then gradually sift in the icing sugar and beat well.
6.
Spoon into a piping bag and pipe on top of the cakes.
7.
Decorate with sugar snowflakes and holly leaves.
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