I am pretty sure my ten year old son will forgive me one day for serving these at his birthday party, but my inner girl came out and I had way too much fun decorating these with the buttercream icing, candy flowers and sugar sprinkles. Luckily the boys were too distracted with their Nintendo games to notice they were chomping down on pink flowers and sparkles.
These bite-sized mini cupcakes are super light and fluffy with little nuggets of white, milk and dark chocolate chips. I decorated these with a combination of vanilla and chocolate buttercream icing for a party, but they taste great without icing too.
Mini triple-choc cupcakes with buttercream icing
Makes: 40 mini cupcakes
- 300 g self-raising flour
- 175 g caster sugar
- ¾ cup milk
- 125 g unsalted butter, melted and allowed to cool slightly
- 2 large eggs
- 1 teaspoon natural vanilla extract
- 50 g each white, milk and dark chocolate chips
- Preheat oven 200°C (180°C fan forced).
- Line a mini cupcake tray with mini cupcake cases.
- Sift flour and combine with sugar and choc chips in a large mixing bowl.
- In a separate bowl, combine the melted butter, milk, vanilla and eggs, then gently fold into the flour, sugar and chocolate chip mix until just combined.
- Spoon mixture into prepared cases using a teaspoon, filling each case to about ¾ full.
- Bake in preheated oven for ten minutes.
- Allow to cool completely on wire rack before icing.
Vanilla and Vanilla-chocolate buttercream icing:
- 85 g unsalted butter, at room temperature
- 130 g icing sugar
- ½ teaspoon vanilla extract
- 1 teaspoon hot water
- ½ tablespoon Dutch-processed cocoa powder, sifted (for the chocolate icing)
- Using an electric beater, cream butter until pale.
- Gradually add sugar, then vanilla and finally the water, while continuing to beat for a few minutes until light and fluffy.
- Split mixture in two.
- To one half, mix through the cocoa powder until uniform (leave the other as plain vanilla).
- Fill individual piping bags and decorate cupcakes!