Only for the hardened chocolate lovers among you these babies are very naughty but tasty, super rich chocolate treats.
Makes approx 40 mini cupcakes:
Mini cupcake cases
200g plain flour
100g cocoa powder (NOT hot choc powder the real stuff!)
2 tsp baking powder
1/4 tsp salt
150g unsalted butter (At room temperature)
200g caster sugar
2 large eggs (At room temperature)
1 tablespoon of coffee liqueur (I used Tia Maria)
450g Icing sugar
170g cocoa powder
1tsp vanillia extract
250g unsalted butter (at room temperature)
100ml full fat milk
Silver candy balls to decorate.
Preheat your oven to 180C/350F (Gas mark 4) then lay out your mini cupcake cases. If you have a mini muffin tin then arrange you cases in these as this will give you neater cakes but if you don't no worries then you will have slightly flatter cupcakes. Sift all of your dry ingredients together into a large bowl and mix together, set aside.
In another bowl beat together the butter and the sugar with and electric mixer on high speed until creamy and slightly lighter in colour then ad the eggs one at a time blending each one in before adding the next. Then with the mixer on a low speed slowly add the dry ingredients alternating with the milk. Spoon the batter into your prepared cases, ensure you only half fill them with mixture as this mix will rise a lot and we know how everyone feels about muffin tops these days ;-)
Bake for approx 15 mins checking them by inserting a toothpick, when it comes out clean then your cakes are done, leave them to cool completely before icing them. This is when you do the washing up - booooooooooooooo!
For the frosting beat the butter in a large bowl with and electric mixer on high speed until creamy and slightly lighter in colour. Gradually add the icing sugar and when it is all mixed beat for 3 minutes on a high speed. Next add the cocoa powder and vanilla extract on a medium speed and finally add the milk gradually. Once everything has been mixed in turn your whisk up to full speed and beat for 30 seconds. You can spread the frosting on with a knife but I used an icing bag and a star shaped nozzle to get the effect you see in the pictures my best tip for this it to squeeze at a steady pace and spiral from the outside in and when you get to the middle squeeze while moving the tip in and then out again to form the point then add your balls. (Oo-eer missus!)