Sunday 28 January 2018

Mini Chocolate Brownie Cupcakes

I'm still finalising the list of cupcakes I'm going to be doing for the wedding. I know there is going to be a chocolate-based one, and I'd like it to be themed around a classic type of cake. I was thinking Black Forest Gateau, however the traditional topping for that is fresh cream, and without it I don't think it would be right. I don't really want fresh cream, as I doubt it would survive the day.

There are not actually that many "classic" chocolate cakes, and even less than would translate well to a cupcake. This was a go at taking something quite simple, and turning it into a cupcake. For a change I used a mini-bun tin (if for no other reason that it turns out I have over 200 idea why!) A chocolate brownie, topped with a chocolate "fudge" icing (not really fudge). As an initial attempt not bad...possibly a bit too much like cake, and not enough like brownie, though brownie tends to mature well, so give them a day or two and it might be OK.

Using small tins had the following impact;
1) Cakes are roughly 1/4 of the volume. I did a half volume of what I think I'd need for 12 cakes, and it made 24 mini-cakes (and they were over-filled)

2) Baking time was reduced from an estimated 14-15 minutes down to 8, which was plenty

3) Icing was 1/3rd of the volume

For future bakes, and for full size baking, I think the following changes;
1) I used 50% dark chocolate, perhaps try 70%

2) I used self-raising flour, perhaps plain, or a mixture to make the cake a little denser (less cakey, more brownie). I think this needs a bit of a compromise, as I don't want it full brownie, it needs to have cake-life features.

Mini-Chocolate Brownie Cupcakes - Recipe (makes 24)

  • Pre-heat oven to 160'C
  • Prepare 2 x 12-hole mini cupcake tins with paper liners


  • 60g dark (50%) chocolate
  • 60g butter
  • 75g soft dark brown sugar
  • 1 large egg
  • 40g self-raising flour

1) Place the chocolate and butter in a medium sized saucepan over a low heat

2) Stir until everything is melted

3) add the sugar and whisk until fully combined

4) Add the egg and whisk until fully combined

5) Remove from the heat and fold in the flour

6) Fill the 24 cases with the mixture. This can be a bit tricky as it's a runny batter. I put it in a piping bag, and filled each case to 3/4 height as carefully as possible

7) Bake for 7-8 minutes

8) remove to a wire rack to cool. Leave in the tin for 10 minutes, then remove to cool completely

Chocolate Buttercream Ingredients

  • 50g dark (50%) chocolate
  • 50g butter (room temperature)
  • 50g icing sugar
  • Milk (optional)
  • White chocolate (to decorate)

1) Place the chocolate in a small heatproof bowl

2) Heat in the microwave for 10 seconds, then stir. Repeat until fully melted, then leave to cool (but remain molten)

3) Place the butter and sugar in a medium sized bowl

4) Beat together until smooth and creamy. You may want to add a splash of milk to help smooth it, but be very careful, as you don't want it too soft

5) Beat in the cooled molten chocolate

6) Transfer to a piping bag with a small star nozzle

7) Pipe a rosette of icing into the middle of each cake

8) Using a fine grater, grate a little white chocolate over each cake