Mini Chocolate Cupcakes with Chocolate Crème Fraîche Frosting




Rating: 3.81 / 5.00 (43 Votes)


Total time: 1 hour

Servings: 30.0 (servings)

For the Sponge:










For the frosting:







Instructions:

For the Mini Chocolate Cupcakes, first melt the butter for the sponge and add the cocoa.

Sift the flour, baking powder and baking soda. Whisk together the egg and milk. Empty all ingredients into the butter and cocoa mixture and whisk until well combined. Line a mini muffin pan with paper cases and spread the mixture evenly. Bake in a preheated oven at 170 °C top/bottom heat, for about 10-15 minutes.

For the Chocolate Crème Fraîche Frosting, melt the chocolate over a bain-marie (or in the microwave) and let cool slightly. Cream the butter for 2-3 minutes until fluffy. Add powdered sugar and beat for another minute. Mix in cocoa.

Briefly mix in chocolate and crème fraîche with a hand mixer until a creamy frosting is formed (do not mix too long or the frosting may become too runny!).

Pour the frosting into a pastry bag with a star-shaped nozzle and decorate the cooled Mini Chocolate Cupcakes generously with it.

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