Dessert

Leftover Chocolate Mini Cakes (Cupcakes)

Rich and moist chocolate mini cakes, a perfect recipe for utilizing leftover seasonal chocolate, enhanced with ground almonds and a hint of espresso.

Prep: 15 minutes Cook: 20-25 minutes Servings: 6
Cake Baked Chocolate
Leftover Chocolate Mini Cakes (Cupcakes)

Preparation Steps

1
  • 150g butter
  • 80g sugar
Add the butter and sugar to a bowl and whisk until fluffy.
2
  • 3 eggs
  • 1 pinch of salt
Add the eggs one at a time, whisking well after each addition. Add a pinch of salt and whisk to combine.
3
  • 160g melted chocolate (e.g. easter bunnies)
Melt the chocolate (e.g., leftover Easter bunnies) in a microwave or double boiler and set it aside to cool down slightly. Add the melted chocolate to the butter/sugar/egg mixture and mix until incorporated.
4
  • 70g ground almonds
  • 1 espresso
Add the ground almonds and espresso to the bowl and mix well.
5
  • 110g flour
  • 1 tsp baking powder
Sift the flour and baking powder together and add them to the bowl. Carefully mix the batter until lump-free, but do not overmix!
6
Preheat the oven to 180°C (fan). Distribute the batter into cupcake cups, filling them only 2/3 of the way. Bake for 20–25 minutes.