Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Dad's chocolate drop cakes

Dad'll love these, make them really chocolatey or put his favourite sweet or nut on top - the perfect treat!

  • Cook: 20 mins
  • Makes 12 deep cupcakes
  • Easy
  • Makes 12 deep cupcakes
  • Easy
  • Calories 492
  • Carbohydrates 47
  • Saturated Fat 17
  • Sugar 38
  • Protein 6
  • Fat 32
  • Fibre 1
  • Salt 0.32

Nutrition per serving

  • Calories 492
  • Carbohydrates 47
  • Saturated Fat 17
  • Sugar 38
  • Protein 6
  • Fat 32
  • Fibre 1
  • Salt 0.32

Ingredients

  • 150g pot natural yogurt
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour (swap 1 tbsp of flour for cocoa powder)
  • 100g ground almonds
  • 175g unsalted butter, melted
  • 100g chocolate (milk or dark)
  • 140g unsalted butter
  • 140g icing sugar

Tip

Allergic to nuts?
If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won’t keep or freeze quite as well.

Make it a cake
If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.

Method

  1. Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

  2. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

  3. Chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month. Up to 48 hrs before serving (or the day before if it’s really hot), bring back to room temperature, then spread over the cakes. Put the chocolate buttons on. Keep cool, out of direct sunlight.

Suggested recipes from this collection...