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.
90g S/R flour
100g caster sugar
1/2 tsp cinnamon
1/2 tsp baking powder
30g softened butter
1/2 tsp vanilla bean paste
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.