TOKYO | WASHOKU @ LIVING renewal in progress !!!

PETITE Chocolate Cupcakes

Once in a while, I start looking for new ‘chocolate’ cake recipes, despite many in my recipe archive. Depending on the degree of my “chocolate crave”, recipes which catch my eye tend to drastically differ from brownies to gateaux cakes to soft ganache types.

This recipe is taken from one of my favorite blog site –

It’s a gluten free recipe site but recipes covered to my own needs. It works for me!

I made the cupcake base for my lovely neices to decorate during Christmas.



Recipe in courtesy of :

For the cakes: 

  • 135g (1 stick + 1 tablespoon) unsalted butter, at room temperature plus extra for greasing the muffin tins
  • 60g brown sugar 
  • 80g all purpose flour
  • 25g ground almonds
  • 1/3 teaspoon baking soda 
  • 1/3 teaspoon baking  powder
  • 1/2 teaspoon sea salt
  • 3 tablespoons cocoa powder
  • 40ml (1/4 cup) hot water
  • 75g (3 oz) dark chocolate
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla bean paste (optional)
  • 40ml yoghurt


  1. Preheat the oven to 180C/350F (fan) and grease a couple of mini muffin tins with softened butter.
  2. In a large bowl, whisk together the flour, almonds, bicarbonate of soda and salt. Set aside until needed. Combine the cocoa powder and hot water in a mug or small bowl and mix to a smooth paste. Again, set aside until needed. Finally, melt the dark chocolate in the microwave or in a bowl over a pan of simmering water.
  3. Now, you’re at last ready to make the cakes! Beat the butter and sugar together in a stand mixer or with an electric whisk/wooden spoon until light and fluffy. Add the eggs, one by one, and continue to beat until combined. Once the eggs have been incorporated, add the cocoa paste, melted chocolate and vanilla and beat again until everything is mixed together. Fold in half of the dry ingredients, the sour cream and then the remaining dry ingredients until just combined.
  4. Dollop two teaspoons of mixture into each hole of the muffin tin. Bake for about 10 minutes until risen and a toothpick inserted comes out just about clean. Allow to cool int he tin for 10 minutes or so before transferring to a wire rack to cool.
  5. To make the ganache, put the chocolates in a heatproof bowl. Heat the cream and about half the salt in a pan over a low heat until just about to start simmering. Pour the hot cream over the chocolate, allow it to stand for a minute or two before stirring until smooth. Taste to determine whether you need any more salt.
  6. Place a teaspoon of ganache on top of each cake and swirl it around with your finger or the back of the spoon. Allow the ganache to set before dusting with icing sugar or some other kind of decoration to serve.
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