Mini chocolate pumpkin cakes

Instructions

1 Preheat oven to 160°C. Line a 12 x 1/3-cup muffin tray with paper cases.

2 Sift flour, baking powder, cinnamon and cocoa into a large mixing bowl. Add sugar and stir to combine. Whisk eggs, oil, vanilla and milk together in a separate bowl. Add the wet ingredients to the dry ingredients and combine. Stir through grated pumpkin.

3 Divide batter between paper cases. Bake for 15—18 minutes, or until cooked through when tested with a skewer. Leave the muffins to cool in the tray for 5 minutes, then turn them out onto a wire rack to cool completely.

4 Once completely cool, drizzle the top of each cake with a little melted dark chocolate and serve.