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Tiramisu Mini Treats

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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.

25Total Time
15Prep Time
10Bake Time
12Serves
Easy

Method

  1. 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.

  2. 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.

  3. Step 3:

    Whisk the egg with the sugar well, until blended.  Stir in the melted chocolate and butter.

  4. 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.

  5. Step 5:

    Spoon into the mini muffin tin and bake for 10 - 12 minutes.

  6. 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.

Ingredients

  • For the muffins

    • 50g Dark chocolate
    • 50g Butter (unsalted)
    • 1 Egg(s) (free range)
    • 1 tbsp Espresso powder
    • 1 tbsp Water (boiling)
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 2 tbsp Plain white flour
    • 0.5 tsp Baking powder

  • For the topping

    • 100g Mascarpone cheese
    • 75g Billington's unrefined golden icing sugar (sifted)
    •  Cocoa powder (to dust)

Utensils

  • Muffin tin
  • Cupcake case
  • Heatproof bowl
  • Saucepan
  • Whisk

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