They say good things come in small packages and cupcakes are the proof. Unleash your creative side with these mini works of art that are as fun to make as they are to eat.


125g butter, chopped
100g Lindt dark chocolate, chopped
1/2 cup (125ml) hot water
2 teaspoons instant coffee powder
1/4 cup (60ml) coffee liqueur
1 cup (200g) brown sugar
2/3 cup (100g) plain flour
1/4 cup (40g) self-raising flour
2 tablespoons cocoa powder
1 egg
Chocolate curls, to decorate

Chocolate ganache:
200g Lindt dark chocolate
1/2 cup (125g) sour cream


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To Prep: 0:15
To Cook: 0:25
Makes: 12

Step 1) Preheat oven to 160°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.

Step 2) Combine the butter, chocolate, hot water, coffee powder and coffee liqueur in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the sugar and stir to combine. Set aside for 5 minutes to cool slightly.

Step 3) Sift the combined flours and cocoa over the chocolate mixture and use a balloon whisk to stir until combined. Add the egg and stir to combine.

Step 4) Pour the mixture evenly among the prepared pans. Bake in preheated oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely.

Step 5) To make the chocolate ganache, place the chocolate and sour cream in a heatproof bowl over a pan of simmering water. Stir with a metal spoon for 2-3 minutes or until chocolate melts and mixture is smooth. Remove from heat.

Step 6) Spread the ganache over the cakes and set aside to cool. Decorate with chocolate curls.

Photography by Ben Dearnley