Apparently “bigger is better” isn’t always true. Normally, I’d completely disagree. However, in this case, I’m all for it. These mini chocolate and passionfruit cupcakes are packed full of flavour and make the perfect size treat any time of the day.
Passion fruits are a real favourite of mine. Full of flavour, on the sour side and full of bits to crunch on. What’s not to love? Combine this fresh citrusy flavour with a light chocolaty sponge and they just hit it off. Using a good quality cocoa powder is essential. Passion fruits, depending on location and season, can set you back more than a penny or two. There’s little point having a delicious frosting on an average cupcake.
Do feel free to ditch the mini and make some large ones. I doubt you have a tray at home for mini cupcakes. I certainly don’t (not even a normal cupcake tray). If you still want to try and keep the shape, without a cupcake tin, I recommend doubling up the cases. It certainly helped me. They are by no means perfect but a lot better than a potential catastrophe of them collapsing and leaking everywhere.
Do bare in mind when it comes to piping the icing it will have the seeds in it. Choose a nozzle to accommodate this. It will be hard to get the right look that you have in mind, piping anything with bits in is always a little, let us say dodgy.
For more cake ideas check out these others options here.
Ingredients: (Makes 20 mini cupcakes)
100g caster sugar
100g butter, softened
100g self-raising flour
25g cocoa powder
3 tbsp cold milk
200g icing sugar
2 passion fruits
- For the cupcakes, cream the sugar and the butter together. When light add the eggs gradually.
- Sift in the flour and cocoa powder. Fold through gently. Adjust consistency with the milk. (You may require more or less than stated).
- Pipe or spoon into cases. I used 3cm base x 5cm top sized cases.
- Bake in a preheated over at 180°C for 10-15 minutes, size dependent.
- Once cooked remove from the oven and leave to cool.
- For the frosting, beat the butter until light and pale. Add the icing sugar and mix through. Continue to beat until light.
- Cut the passion fruits in half and remove the seeds, pulp and juice. Pour into the icing and mix through well. Spoon into a piping bag and leave in the fridge for 5-10 minutes.
- Once the cupcakes are cold piping on the icing.
- Any leftover seeds or extra can be used to garnish the tops.