17 December 2012,03:44 by
Sruthilaya Subiksha.D

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Makes :

Preparation Time :
45 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the egg. Sift in the flour and cocoa and fold them into the mixture. Stir in the milk.
  • Fill a pastry bag, fitted with a large plain tip, with the batter and pipe it into the paper cases, half-filling each one.
  • Preheat the oven to 180°C / 350°F / Gas mark 4. Put 20 - 22 double-layer mini paper cases on 2 baking sheets.
  • Bake the cakes in the preheated oven for about 10 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.
  • The Chocolate Cream: Break the chocolate into a pan and add the cream. Heat gently, stirring all the time, until the chocolate has melted.
  • Pour into a large heatproof bowl and beat the mixture for about 10 - 12 minutes or until thick and glossy.
  • Fill a pastry bag fitted with a large star tip, with the chocolate cream and pipe a swirl on top of each cupcake.
  • Spoon the chocolate cream over the top of each cupcake. Chill in the refrigerator for about an hour before serving.
  • Decorate with a chocolate-coated coffee bean and serve.


  • 75 grams white self-rising flour
  • 2 tablespoon unsweetened cocoa
  • 1 tablespoon milk
  • 75 grams butter, softened
  • 50 grams superfine sugar
  • 1 large egg, lightly beaten
  • 22 chocolate-coated coffee beans, to garnish

The Chocolate Cream

  • 100 grams semisweet chocolate
  • 50 grams heavy cream

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