Monday, February 16, 2015

Mini chocolate mud cakes

Go on, you know you want to!

125 grams butter
1 tablespoon ground coffee
0.75 cup boiling water
100 grams dark cooking chocolate, chopped
0.5 cup caster sugar
0.75 cups self-raising flour
0.5 cup cocoa
1 egg
2 teaspoons vanilla

Melt butter in large bowl, stir in combined coffee and boiling water, then chocolate and sugar. Stir until smooth. Gradually beat in dry ingredients. Add egg and vanilla and beat well. Pour into greased or silicone muffin trays. Bake at 130 degrees Celsius for about 40 to 50 minutes (check with a skewer after forty minutes). Allow to cool a little before turning out of muffin moulds. When cold, top with chocolate icing ...

50 grams dark cooking chocolate, chopped
50 grams unsalted butter

Melt chocolate and butter together, cool to room temperature; beat with wooden spoon until thick and spreadable.

Makes about nine to twelve muffins/cupcakes, depending on the size of your muffin trays.


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