Little Coffee Cup Chocolate-Chip Cakes with Vanilla Cream Froth
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| Serves | 6 to 8 depending on cup size |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| By author | Karen S Burns-Booth |
Delightful little chocolate chip coffee cakes, baked and served in coffee or tea cups for a fun tea time treat! These cakes are baked in the cups, but you can also use the microwave to cook them in under 10 minutes, although the texture becomes more like a pudding, than a baked cake.
Ingredients
- 110g caster sugar (4 ounces)
- 110g softened butter or margarine (4 ounces)
- 110g self raising flour (4 ounces)
- 25 to 50g icing sugar (1 ounce to 2 ounces)
- 2 teaspoons vanilla extract
- 150ml whipping cream
- 75g milk chocolate chips (3 ounces)
- 2 tablespoons instant coffee granules (mixed with 2 tablespoons boiling water to make a smooth runny paste)
- 2 medium free-range eggs (beaten)
- cocoa powder (to sprinkle)
Note
Delightful little chocolate chip coffee cakes, baked and served in coffee or tea cups for a fun tea time treat! These cakes are baked in the cups, but you can also use the microwave to cook them in under 10 minutes, although the texture becomes more like a pudding, than a baked cake.
To microwave, prepare the coffee or tea cups in the same way, making sure there is NO gilding on the cups, and then cook the cakes on 50% power for 5 minutes; then cook on 100% high for 3 to 4 minutes, checking after 2 minutes as not to overcook them. Decorate as oven baked cakes.
Directions
| Step 1 | If using a conventional oven, pre-heat oven to 180C/350F/Gas Mark 4. Liberally butter/grease 6 to 8 oven proof coffee or tea cups, NOT bone china, but earthenware, glass or pyrex. I used cake release spray to grease my cups. Cut out a small circle of baking/greaseproof paper to fit in the bottom of the cups. |
| Step 2 | In a large bowl, add the softened butter/margarine, caster sugar, SR flour, beaten eggs and the coffee paste. With a hand held mixer beat the ingredients for 3 to 5 minutes, until light and fluffy. At this stage if the mixture is a little stuff, add some milk to loosen it a little. Add the chocolate chips and stir through well. |
| Step 3 | Spoon the mixture into the prepared coffee/tea cups and fill to three quarters. Place on an oven tray and place in the oven and bake for 10 to 15 minutes, or until the cakes are well risen and a toothpick comes out clean when inserted into the middle of the cakes. |
| Step 4 | Allow the cakes to cool in the cup, and then gently remove them by sliding a butter knife around the edge of the cake and turning the cup upside down. Sit the cakes on a cooling rack whilst you wash the cups on soapy water, rinse them and then dry them, before placing the cakes back into the cups. |
| Step 5 | Whip the cream, icing sugar and vanilla essence together, until the cream holds its shape, but is not too stiff - use 25g to 50g of icing sugar depending on sweetness level required. |
| Step 6 | When the cakes are completely cold, pipe or spoon the whipped cream on to them all in the cups, and then sprinkle with cocoa powder. |
| Step 7 | Serve the cakes in matching saucers with a teaspoon to eat them with! |
