Description
Sinful mini chocolate cakes elevate dessert time with rich, velvety layers that melt gracefully on palates. Chocolate lovers will discover pure indulgence in these delectable bite-sized treats that promise intense flavor and elegant presentation.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/2 cup (120 ml) whole milk
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
Wet Ingredients:
- 1 large egg
- 1/4 cup (60 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 tablespoons (7.5 ml) heavy cream
Dry Ingredients and Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (25 g) unsweetened cocoa powder
Instructions
- Prepare the oven environment by heating to 350F (175C) and prepping a mini muffin tin with non-stick spray or paper liners.
- Create a dry ingredient blend by whisking together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl until thoroughly combined.
- In a separate container, whisk egg, milk, oil, and vanilla extract until the liquid mixture appears uniform and silky.
- Gently integrate wet ingredients into the dry mixture, stirring carefully to avoid overmixing and maintain a smooth, consistent batter.
- Distribute the chocolate batter evenly into muffin tin cavities, filling each approximately two-thirds full to allow proper rising during baking.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, checking doneness by inserting a toothpick that should emerge clean when removed.
- Remove from oven and let mini cakes rest in the tin for 5-10 minutes to stabilize their structure before transferring to a wire cooling rack.
- Craft a luxurious frosting by blending butter, powdered sugar, cocoa powder, cream, and vanilla until achieving a velvety, spreadable consistency.
- Once completely cooled, artfully decorate the mini chocolate cakes with the prepared frosting, creating elegant and tempting miniature desserts.
Notes
- Adjust oven temperature for different altitudes by reducing 25°F for every 1,000 feet above sea level to ensure even baking.
- Swap regular milk with almond or oat milk for a dairy-free version that maintains the cake’s rich texture and moisture.
- Use silicone mini muffin molds for easier removal and a non-stick surface without extra greasing.
- Experiment with flavor variations by adding a pinch of espresso powder or cinnamon to enhance the chocolate’s depth and complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg