Mini chiffon chocolate cakes with vanilla pink icing

Made these little cuties for my little girls and my dear nieces. We are going up to Penang for a short vacation, so thought these minis can be given to them as light snacks during the long drive. Good thing they love it and it was all gone on the 2nd day of the trip. ;)
Ingredients for Cup Cake:

100g Dark Chocolate, coarsely chopped
2 Tbsp strong brewed coffee
67g unsalted butter at room temperature
150g granulated sugar
2 eggs, separated and at room temperature
1/2 tsp cream tartar
40g all-purpose flour

• Position rack in center of oven and preheat to 350ºF. Line the mini cupcake papers in the cupcake tins.
  
• Place chocolate and espresso in medium saucepan over low heat. Cook until melted, stirring constantly. Remove from heat and let cool.
• Cream together butter and granulated sugar with an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in flour.
• In a grease-free medium bowl, with the whisk attachment, beat egg whites until frothy. Add in the cream of tartar. Gradually increase speed to medium-high and continue to beat until they start to form stiff peaks. Slowly add chocolate espresso mixture to egg whites. Fold into creamed sugar mixture.
• Using 2 teaspoons to scoop batter into prepared cupcake holders or just pipe in. Bake for about 20 minutes and tester comes out clean. Remove the cupcakes from pan and let cool on wire rack 10 minutes.

Ingredients for Pink Vanilla Icing:

100g icing sugar sugar, sifted
2 tsp cream
¼ of vanilla bean scraped from the vanilla pod
2 drops of pink food coloring

• Mix all in ingredients until all blended. Place in refrigerator for at least an hour before piping on to cupcakes.
• After piping on cupcakes, decorate as desired.

It goes really well with a cup of cold creamy milk. ;)

All packed and ready for our trip! Yippee!! BTW, I also made some with M&M toppings for variety. :)

Be back soon to blog more yummy food....