• Cooking Time: 15-17
  • Servings: 12
  • Preparation Time: 20


If you don’t have these pretty little teacup moulds this recipe will still work if you bake them in regular cupcake cases so there’s nothing stopping you from giving them a go.


  • 75g dark chocolate, I used 70% cocoa
  • 75g butter
  • 1 egg, beaten
  • 75g caster sugar
  • 25g self raising flour, sifted
  • 50g chopped walnuts
  • To decorate:
  • Some dark chocolate ganache
  • Your favourite chocolate bar, sliced. I used a Star Bar


  • Start by preheating your oven to 160°C and prepare your teacup cases by lining them up on a baking sheet. These cases won’t fit into the holes of a cupcake/muffin tin because of the teacup handles.
  • Melt the chocolate and butter together in a bowl over some simmering water, stirring until it looks smooth. Then remove from the heat and leave to cool slightly.
  • When the chocolate/butter mixture has cooled, add the egg and sugar and beat with a wooden spoon until properly mixed.
  • Add the sifted flour and chopped walnuts and gently fold in until all combined.
  • Divide the mixture evenly between the teacup cases and bake on the middle shelf for 15-17 minutes.
  • When baked, remove from the oven and leave to cool completely before decorating.
  • To decorate:
  • Whip up a batch of Chocolate Ganache icing and use it to fill a piping bag fitted with a star nozzle. I used the Wilton 2D closed star nozzle.
  • Give each teacup cake a big swirl of chocolate ganache icing and top with a slice of chocolate bar, or some sprinkles.
  • ENJOY!

Categories: Cupcakes 

Author Credit: Jamie's Cookery

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