Chocolate Brownie Teacup Cakes
CATEGORIES
INGREDIENTS
- Cooking Time: 15-17
- Servings: 12
- Preparation Time: 20
- 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
DIRECTIONS
- 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!