Although you are all gone now, we shall be meeting again soon little cappuccino brownie bites. Indeed we shall ...
Cappuccino Brownie Bites
Adapted from Brownie Buttons on p106 of Baking from My Home to Yours
1/4 cup plus 2 tablespoons plain flour
Pinch of salt
60g dark chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 heaped teaspoon instant coffee dissolved in 1-2ts boiling water
Preheat the oven to 180 degrees C. Lightly butter a miniature muffin pan. Whisk together the flour and salt. Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two.
Stir in the vanilla, egg and coffee into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.
Spoon the batter equally into the muffin cups (they will be almost full). Bake for approx 14 minutes or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.
Topping - whip 1/2 cup pure cream with 1 tbs icing sugar until peaks form. Use a piping bag to pipe onto the top of each brownie bit. Sprinkle the tops with cocoa.