Mini chocolate cupcakes


Preparation info

  • Makes


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Delicate swirls of icing covered in little star sprinkles make these cupcakes look magical. We like to pipe it on with the same sized 2D nozzle as the larger ones (available from cake craft shops), but you can spread it with a palette knife if you prefer. To go all out on the chocolate front we may crumble a chocolate flake over them, or add chocolate shavings. Although small, they offer all the flavour of bigger cupcakes, but with just a smidgen of the naughtiness.


  • 2 free-range eggs
  • 175 g caster sugar
  • 110 g plain flour
  • 25 g cocoa powder
  • 2 pinches of fine salt
  • ½ tsp baking powder
  • 50 ml double cream
  • 65 g unsalted butter, melted
  • mini star sprinkles


    Preheat the oven to 200°C/fan 180°C/gas mark 6. Set out 2 mini cupcake tins and line them with paper cases.

    Whisk the eggs and sugar in a bowl until pale and foamy. Sift in the flour, cocoa powder, salt and baking powder and whisk again. Pour in the cream and melted butter and whisk until just combined.

    Spoon the batter into the paper cases so that they are two-thirds full. Bake for 12–15 minutes, or until a skewer inserted in the centre of one of the cakes comes out clean. Allow to cool for 15 minutes, then transfer to a wire rack and leave until completely cooled.

    To make the icing, put the butter into a bowl and beat until pale and fluffy. Sift in the icing sugar and cocoa powder and beat again until smooth. Finally, fold in the cream cheese – don’t overbeat the icing at this stage or it might become too soft.

    Spoon the icing into a piping bag fitted with a 2D nozzle (see tip). Gently squeezing the bag and starting in the middle of each cake, pipe the icing in circles until the top is covered. To decorate, scatter with mini sprinkles.