A Delicious, Light, and Moreish version of one of my Favourites! Mini Chocolate Cakes! Chocolate Sponge, Chocolate Buttercream, Chocolate Drizzles!

Mini Chocolate Cakes

  • 175 g Unsalted Butter/Stork
  • 175 g Light Brown Sugar
  • 3 Large Eggs
  • 135 g Self Raising Flour
  • 40 g Cocoa Powder
  • 1/2 tsp Vanilla Extract

Chocolate Buttercream Frosting

  • 125 g Unsalted Butter (room temp)
  • 225 g Icing Sugar
  • 25 g Cocoa Powder
  • 1/2 tsp Vanilla Extract
  • Decoration
  • 50 g Milk Chocolate (melted)
  • 50 g White Chocolate (melted)
  • Sprinkles


  1. Preheat your oven to 170C/160CFan and grease and flour, or cut mini circles and line the bottoms of your cups in your 12-Hole Mini Sandwich Tin!
  2. Cream together the Butter/Stork and Light Brown Sugar with an electric beater till smooth – add in the Beaten Eggs, Flour, Cocoa Powder and Vanilla and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overbeat it!.
  3. Spoon into your tin evenly per cup and Bake in the oven for 16-18 minutes or until cooked through! Leave to cool on a wire rack.
  4. For full instructions :

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