Chocolate and coffee mini cupcakes
To all sweet lovers : adorable chocolate and coffee mini cupcakes, try it out!
For 12 mini cupcakes:
1. Preheat oven to 180°C (th. 6). Stir 250 g of dark chocolate with 75 g of sucralose sugar.
In a saucepan, cook over low heat, 125 g of low fat butter, 100 g of chopped chocolate, 2 small mugs of strong black coffee and stir until the mix is smooth. Add 12 tablespoons of sucralose sugar.
2. In a bowl, combine 1 egg to the chocolate mixture and add one teaspoon of vanilla extract. Incorporate 80 g of wheat, one teaspoon of yeast and 30 g of cocoa powder. Pour the batter evenly in 12 muffin paper cups. Bake for 10 minutes.
3. To make the frosting : melt 150 g of chocolate in a bowl over simmering water. In a container, stir 110 g of low fat butter at room temperature, with 2 tablespoons of sucralose sugar. Combine with the melted chocolate and refrigerate.
4. Frost the mini cupcakes when they are cold, and sprinkle with chocolate shavings.
Photo credit: Sucré Salé
