Mini-brownie cupcakes

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Get 14 mini cupcake moulds out. Set aside.

Start by making the chocolate ganache. Bring whipping cream and Sukrin Gold to the boil. Break the chocolate into small pieces and place in a baking bowl. Pour the cream over and stir until the chocolate has melted. Cover the bowl with plastic foil and set aside until it reaches room temperature and thickens.

Make the cupcakes in the meanwhile. Break up the chocolate and cut the butter into pieces. Place in a bowl. Melt the mixture at full strength in the microwave at 20-second intervals. Stir between each interval. (Alternatively: melt over a water bath, stirring regularly).

Add Sukrin Gold if desired and whisk well. Mix in the eggs one at a time. Finally, add vanilla powder, salt and flour, and fold them carefully into the batter using a baking spatula. Be careful not to overmix.

Split the batter between the moulds, approximately ¾ full. Bake in the oven for 10 minutes. Be careful not to over-bake the mini-brownie cupcakes; they’re supposed to have a soft centre. Once the cupcakes have cooled completely, decorate with chocolate ganache.

These can be kept in an airtight container in the fridge for up to 3 days. Serve at room temperature.

Recipe from Let’s cupcake.