Liqueur Mini Cakes
ready in 2 h. 40 min.
- ½ cup
- ½ cup
- 1 ¾ cups
- 4 teaspoons
- 1 pinch
- 4 tablespoons
- 2 tablespoons
milk (as required)
- 3 ½ ounces
bittersweet chocolate (60% cocoa, chopped)
- ¼ cup
cream (30% fat)
- 1 teaspoon
Heat the oven to 200C fan / 220C / 425F / gas 7.
Place the paper cups in the muffin pan.
Beat the eggs and oil in a bowl, adding the sugar little by little until the mixture is thick and creamy.
In another bowl, mix together the flour, baking powder and salt and then stir into the eggs and sugar along with 3 tbsp of coffee liqueur. Add just enough milk to create a thick batter.
Spoon the batter into the muffin pan and bake in the middle of the oven for 25 minutes (use a toothpick to check that the dough is cooked through). Remove from the oven, let cool slightly, turn out of the pan and cool completely on a wire rack.
While the muffins are baking, heat the chocolate and cream carefully in a pan, stirring constantly until the chocolate has melted. Stir in the remaining coffee liqueur and add the butter in small pieces.
Spoon the frosting onto the muffins and leave to set.