Friday 23 August 2013

Mini Chocolate Cream Cupcakes

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Mini Chocolate Cream Cupcakes. These cupcakes are really moist and are topped with a sweet vanilla whipped cream - the perfect combination of cream and chocolate. They are also simple and quick to make but they have the wow factor especially if you pipe on the cream.
This recipe makes approximately 16 mini cupcakes.
Check out my second blog - British Muslim Girl. Today you will find an article about Ijtihad and the Four Schools of Thought.
Ok, back to the cupcakes!

A Simple List of Ingredients:

1. Butter
2. Sugar
3. Eggs
4. Self-Raising Flour
5. Baking Powder
6. Cocoa Powder
7. Double Cream
8. Vanilla Pod
9. Icing Sugar
10. Chocolate Decorations

Bismillah, let's bake!

Preheat the oven to Gas Mark 4.

Place six ounces of softened butter into a mixer bowl. You could make this by hand too.

Throw in six ounces sugar.

Beat the butter and sugar together until creamy.

Crack in 3 eggs.

Beat in the eggs until combined.

Add eight ounces self-raising flour and 1/2 teaspoon of baking powder.

Finally, throw in one tablespoon cocoa powder.

Mix well until combined.

Place about 2 teaspoons of batter into each mini cupcake case. 

Bake at Gas Mark 4 for 10 minutes or until a toothpick inserted comes out clean.

Once baked, allow to cool completely.

To make the vanilla cream, place 1 large carton of double cream into a bowl.

Add a few teaspoons of icing sugar, depending on how sweet you want it.

Next, add the seeds of a vanilla pod. If you don't have a pod, add a few teaspoons vanilla flavouring.

Whisk the cream until stiff. I used a mixer to do this.

Once the cupcakes have cooled, it's time to decorate.

Pipe on the cream with a piping bag ..

.. and decorate with any kind of chocolate decorations, and serve!


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