Tiramisu Mini Treats
2 Reviews
About the bake
These bitesize mini muffins are delightfully light and fit perfectly in your lunch box for an afternoon treat. We've used espresso coffee powder for the coffee flavouring but you could use weaker coffee powder if you don't like it strong. The Mascarpone topping is a really great contrast with the dark coffee cupcake.
Ingredients
For the muffins
- 50gDark chocolate
- 50gUnsalted Butter (softened)
- 1Egg(s) (free range)
- 1 tbspEspresso powder
- 1 tbspWater (boiling)
- 50gBillington's Unrefined Light Muscovado Sugar
- 2 tbspAllinson's Plain White Flour
- 0.5 tspBaking powder
For the topping
- 100gMascarpone cheese
- 75gBillington's Unrefined Golden Icing Sugar (sifted)
- Cocoa powder (to dust)
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line the mini muffin tin with mini cases or alternatively prepare by greasing and flouring.
Step 2
Put the chocolate and butter in a non metalic heatproof bowl. Set over a pan of simmering water and melt the chocolate and butter together. Allow to cool slightly.
Step 3
Whisk the egg with the sugar well, until blended. Stir in the melted chocolate and butter.
Step 4
Dissolve the expresso powder in the boiling water and stir this into the mix, before carefully folding in the flour and baking powder until the mix is even.
Step 5
Spoon into the mini muffin tin and bake for 10 - 12 minutes.
Step 6
For the topping, mix together the mascarpone and icing sugar. To serve, spoon a little of the mascarpone frosting on top of each mini muffin and sift over the cocoa powder.