Mini cupcakes are great for kids parties. They are easy to hold and limited in sugar and fat. This is my foolproof recipe, for both vanilla and chocolate versions. Top with a chocolate ganache if you prefer over the classic buttercream.
2 tablespoons dark cocoa powder, dissolved in 4 tablespoons hot water
For the chocolate buttercream
50g good quality baking chocolate
125g icing sugar
2 tablespoons milk
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Method Prep:30min › Cook:12min › Ready in:42min
Preheat the oven to 180 C / Gas 4. Line a 24-hole mini muffin tin with mini paper cases.
Using an electric mixer, beat the the butter with sugar in a bowl until creamy. Add the eggs, one at the time, beating after each addition.
In another bowl mix flour and baking powder. Sift into the butter mixture gradually, beating after each addition. Pour in the milk and the vanilla extract and beat just until incorporated.
Divide the mixture in half. Use the first half to make plain vanilla cupcakes, filling 12 of the prepared paper cases 3/4 full. To the remaining mixture, add the cocoa powder dissolved in water; stir till combined. Fill the remaining 12 cases with the chocolate mixture, filling 3/4 full. (Alternatively, omit the chocolate to make 24 vanilla cupcakes, or double the cocoa-water mixture and stir into the whole cake mixture to make 24 chocolate cupcakes.)
Bake in the preheated oven for 12 to 14 minutes or until a skewer comes out clean. Remove from oven and transfer on a rack to cool.
Meanwhile, make the buttercream. Melt the chocolate in the microwave or in a double boiler. In a bowl, cream the butter, then add the icing sugar, a bit at the time. Beat in the melted chocolate and the milk till smooth.
Transfer the chocolate buttercream in a pastry bag fitted with a star nozzle and ice the cooled cupcakes.