Description
I’ve got a confession: I’m a sucker for mini desserts. There’s just something about small, perfectly portioned treats that makes baking feel extra special. And these mini Bundt chocolate cupcakes? They’re pure magic.
Ingredients
Units
Scale
Cake
- 1 1/2 cups caster sugar (also called superfine or baker’s sugar—you’ve got options!)
- 1 3/4 cups cake flour (because we’re going for fluffy, not dense)
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1/2 cup cocoa powder
- 1 tsp salt
- 2 large eggs, separated
- 1/2 cup neutral oil (think canola or sunflower)
- 1 Tbsp vanilla essence
- 1 cup boiling water
- 1/2 cup buttermilk
- 1/2 cup milk
Ganache topping
- 1 1/2 large slabs of Cadbury milk chocolate
- 1/2 can of Nestlé cream (adjust for desired thickness)
Instructions
- Mix cocoa powder with boiling water and set it aside.
- Beat the egg whites until stiff peaks form and set aside.
- Sift the dry ingredients (except salt) into a bowl.
- Whisk egg yolks, sugar, and salt until creamy. Add vanilla, milk, buttermilk, oil, and the cocoa mixture. Mix well.
- Gradually fold in the sifted dry ingredients.
- Gently fold in the egg whites until just combined. The batter will be runny.
- Pour the batter into greased mini Bundt pans, filling each ⅔.
- Bake at 170°C (338°F) for 15–20 minutes, or until a skewer comes out clean.
Ganache
- Melt the chocolate in a heatproof bowl over simmering water, or in the microwave
- Stir in the cream until the mixture is smooth and thick.
- Let the ganache cool slightly, then drizzle or pour over the cupcakes.
Equipment
Buy Now → Notes
Created by Monowara Mohamed Bhamjee, prepared, tried, and tested by Feriel from SA Tasty Recipes, Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 376
- Sugar: 29.4 g
- Sodium: 385.2 mg
- Fat: 18.4 g
- Saturated Fat: 6.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 50.3 g
- Fiber: 2.8 g
- Protein: 5.1 g
- Cholesterol: 38.7 mg
