Mini fudge brownie cup cakes.
Posted on 07/11/2011

How many would it make: 20 portion

Ingredients list:

Ingredients for cup cakes:

½ cup brown sugar.
¼ cup cocoa powder.
2 tablespoons Vitarium Reduced Sugar Chocolate Muffin Mix.
½ cup almond meal.
1 teaspoon Wards baking powder.
1 teaspoon vanilla extract.
60 gm. unsalted butter, melted.
1 large free range egg, beaten.
1 tablespoon milk.
¼ cup raisins, chopped.
2 tablespoons chopped walnuts or pecan nuts.

Ingredients for chocolate butter cream icing:

125 gm unsalted butter, softened.
2/3 cup cocoa powder.
2 ½ cups pure icing sugar, sifted.
1/3 cup milk.
1 teaspoon vanilla extract.
White chocolate scrolls for decoration.



Method:


Method for cup cakes:

Pre-heat oven to 175 degrees C (conventional).

Place 20 mini paper patty cases (I used Multix Mini Coloured Patty Pans) on a large baking tray.

Place the brown sugar, cocoa, chocolate muffin mix, almond meal, and baking powder, in a bowl and whisk for approximately 1 minute, using a balloon whisk.

In a separate bowl, mix together the vanilla, egg and milk. Stir this mixture into the flour mix, together with the butter, raisins and nuts. Divide the mixture evenly into the patty pans and bake for approximately 25 minutes, until the tops are firm.

Remove and cool on a rack. When cold, decorate with icing and chocolate scrolls.

Method for icing:

Beat the butter in a bowl until fluffy. Fold in the cocoa powder. Gradually add the icing sugar and milk while continuing to beat. Add the vanilla. When the mixture reaches spreading consistency, pipe onto the cakes, or spread with a knife. Decorate with the chocolate scrolls.


Serve on platter and enjoy.