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Chocolate Mini Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 36 reviews
  • Author: Diane
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 mini cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Mini Cakes are delectable single-serving treats perfect for parties or a sweet snack. Moist and rich with a deep chocolate flavor, they are easy to make using common baking ingredients. The addition of hot coffee or water in the batter enhances the chocolate taste, and optional mini chocolate chips add delightful bursts of sweetness. Finished with a dusting of powdered sugar or a glossy chocolate ganache, these mini cakes are sure to impress.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water or hot coffee

Optional

  • 1/2 cup mini chocolate chips
  • Powdered sugar or chocolate ganache for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini cake pan or muffin tin to prevent the cakes from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugars: In a separate large bowl, use a hand or stand mixer to beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with buttermilk in two parts. Begin and end with the dry ingredients. Mix gently to avoid overmixing.
  6. Add Hot Liquid: Stir in the hot water or hot coffee slowly until the batter is smooth and well combined. This will deepen the chocolate flavor and loosen the batter slightly.
  7. Fold in Chocolate Chips: If using, gently fold in the mini chocolate chips to distribute them evenly throughout the batter.
  8. Fill the Pans: Divide the batter evenly into the prepared mini cake molds, filling each about two-thirds full to allow room for rising.
  9. Bake the Mini Cakes: Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  10. Cool and Serve: Let the mini cakes cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely. Dust with powdered sugar or spread chocolate ganache on top if desired before serving.

Notes

  • For a richer chocolate flavor, substitute hot coffee for the water in the batter.
  • Adding a teaspoon of espresso powder enhances the chocolate taste further.
  • These mini cakes freeze well for up to 2 months; thaw at room temperature before serving.

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Find it online: https://savorytablerecipes.com/chocolate-mini-cakes-recipe/