/All-Chocolate Mini Cupcake topped with Nuts Recipe
All-Chocolate Mini Cupcake topped with Nuts recipe

All-Chocolate Mini Cupcake topped with Nuts Recipe

Discover the delight of these all-chocolate mini cupcakes, elegantly topped with cashews, almonds, and a sprinkle of dried blossoms, perfect for any occasion that calls for a touch of sweetness and sophistication.





  • Step 1.

    Preheat your oven to 180°C (356°F) and line a mini cupcake tin with paper liners.
  • Step 2.

    In a medium bowl, whisk together 120g of all-purpose flour, 60g of cocoa powder, 1/2 tsp of baking soda, and a pinch of salt.
  • Step 3.

    In a separate bowl, cream together 100g of unsalted butter with 150g of granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp of vanilla extract.
  • Step 4.

    Gradually mix in the dry ingredients alternately with 120ml of milk until just combined. Be careful not to overmix.
  • Step 5.

    Spoon the batter into the cupcake liners, filling them three-quarters full.
  • Step 6.

    Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.
  • Step 7.

    For the topping, melt 50g of dark chocolate and drizzle it over the cooled cupcakes.
  • Step 8.

    Before the chocolate sets, sprinkle each cupcake with chopped cashews, almonds, and a few dried blossoms.
  • Step 9.

    Allow the chocolate to set completely before serving.


  1. 120 gAll-purpose flour

  2. 60 gCocoa powder

  3. 0.5 tspBaking soda

  4. 1 pinchSalt

  5. 100 gUnsalted butter

  6. 150 gGranulated sugar

  7. 1 Large egg

  8. 1 tspVanilla extract

  9. 120 mlMilk

  10. 50 gDark chocolate

  11. 30 gCashews

  12. 30 gAlmonds

  13. 30 gPumpkin seeds

  14. 20 gDried blossoms

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