These, from my Delicious Days cookbook, were fabulous. The ultimate test — how quickly they were snaffled at choir rehearsal, and how many people asked me for the recipe.
Mind you they should be good: 200 g each of dark chocolate and butter, 250 g of sugar, and 5 eggs! To be fair this did make 18 little cakes. The mixture is an almost flourless sponge (just 3 tbs of flour) and is intensely chocolatey. Nicky ices them with white chocolate and a sprinkle of chopped pistachios. I didn’t get a chance to do this with most of them (they were eaten too quickly) but in the interests of research I tried it with one of the two that I had saved for photography. I think they are better without: they have a very thin slightly crackly crust over the melting interior which is swamped by the icing.
You can make this as one large cake too, in which case it would make a special dinner party dessert served just warm with a pool of chilled crème anglaise or a small scoop of vanilla ice cream.
2 thoughts to “Chocolate mini cupcakes”
These look good, almost like little brownies in a cupcake with that crackling crust – in which case, I would agree with you that they are better without icing. Although, the iced ones do look extremely pretty with the pistachios!
These look really elegant. I love the frosting-it’s so simple yet calls out to you!
Have a lovely day whenever you get this. 🙂