Description
Delightfully rich and moist Chocolate Mini Cakes, perfect for individual servings or party treats. These easy-to-make cakes blend cocoa and coffee flavors for a richer chocolate experience, topped optionally with powdered sugar or ganache for extra indulgence.
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a mini cake pan or muffin tin to prevent sticking.
- 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.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition for smooth batter consistency, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients to maintain batter texture.
- Add Hot Liquid: Stir in the hot water or hot coffee gradually until the batter becomes smooth and well blended, enhancing the chocolate flavor and moisture.
- Fold in Chocolate Chips: If desired, fold in the mini chocolate chips gently to distribute throughout the batter without overmixing.
- Fill Molds and Bake: Divide the batter evenly into the prepared mini cake molds, filling each about two-thirds full to allow room for rising. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Decorate: Allow the cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar or top with chocolate ganache as desired before serving.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor.
- Add a teaspoon of espresso powder to deepen the chocolate taste.
- These mini cakes freeze well and can be stored for up to 2 months.
