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Chocolate Brownie Teacup Cakes

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Serves 12 | Prep Time 20 | Cook Time 15-17

Why I Love This Recipe

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.

Ingredients You'll Need

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.


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