Google Analytics Alternative Jo's Blue AGA: Mini Cinnamon & Chocolate Cupcakes : expr:class='"loading" + data:blog.mobileClass'>

Mini Cinnamon & Chocolate Cupcakes

My Brother was in NY earlier this year where he became slightly addicted to mini cupcakes and ever since he's had me trying to recreate them for him! (I suppose there has to be some perks to having a #GBBO winner as a sister). Anyway, his total fav is cinnamon so I have had a bit of an abundance of cinnamon minis recently and this is where these were born.

One more thing, my brother became a dad for the first time on Monday and gave me the most wonderful baby niece Sophia.  I wish Jay, Tamara and Sophia all things wonderful in their life together and I know this little girl is going to be totally adored by us all.
Mini Cupcakes
90g S/R flour
100g caster sugar
1/2 tsp cinnamon
1/2 tsp baking powder
30g softened butter
90ml milk
1/2 tsp vanilla bean paste
1 eggs

Swiss Buttercream


50ml double cream
75g dark chocolate
2 tbsp of chocolate strands/sprinkles

24 mini muffin tin, greased in the cups.

Preheat the oven to 170

Heat the cream and chocolate gently in a pan over a very low heat, stirring all the time, once well combined and glossy pour into a shallow dish to cool.

With a hand-whisk mix the flour, cinnamon,  sugar and baking powder together, add the butter, blitz until you reach a sand like consistency,  In a jug mix the milk  with the eggs  and vanilla bean paste.  With the whisk running slowly add the liquid to the flour mix, continue whisking until well combined. Spoon into a prepared 24 mini muffin cups. Bake for 10-12 mins until well risen, golden and baked through. 

Leave to cool completely in the tins, next make Swiss buttercream  you'll only need about half of this quantity, but I find making any smaller amounts just don't work. Spoon a heaped spoon of buttercream into a piping bag fitted with a small star nozzle, then a little ganache, repeat this until the piping bag is full. 

Cut the cooled little cakes through the centre, now pipe a small blob of the ganache buttercream into the centres, sandwich together, and pipe another blob onto the top. Sprinkle with chocolate strands to finish.