These little mini cupcakes are not only delicious and look great on the dining table. They are perfectly seized for being served as fingerfood. For New Year´s Eve I used some edible glitter to get a glamorous touch.

Ingredients for 24 pieces:

40 g butter (melted)

70 g sugar

100 g flour

1 egg

1 tsp baking powder

70 ml milk

mini cupcake tins

For the topping:

350 ml whipping cream

5 – 6 tablespoons

chocolate syrup

2 pkg. vanilla sugar

chocolate rolls and/or edible glitter


Melt the butter and beat it with sugar until creamy. Add the egg and cream it for some minutes. Stir in the flour and the baking powder and stir it for some minutes again. Prepare a mini cupcake baking dish with mini cupcake paper cups and fill the dough in with teaspoon. Bake it for about 12 – 15 minutes (they should not get brown).

For the frosting: Beat the cream with vanilla sugar until stuffy. Add the chocolate syrup. If you like it even more chocolaty add some chocolate flakes. Fill the frosting in an icing bag and top the mini cupcakes with the frosting. Decorate it with chocolate rolls and if you want to (for example for New Year´s Eve with edible glitter).

If you want to bake the cupcakes originally seized double the ingredients and the baking time.

.s. cookingCatrin