These Chocolate Glazed Mini Cakes are rich, moist, and covered in a smooth, shiny chocolate glaze. Perfect for special occasions, parties, or just when you need a sweet treat, these mini cakes are easy to make and look stunning on any dessert table.
Why You’ll Love This Recipe
- Rich & Decadent: A moist chocolate cake topped with a silky glaze.
- Perfectly Sized: Mini cakes make for easy serving and portion control.
- Easy to Make: Simple ingredients and a straightforward process.
- Customizable: Add different toppings like nuts, sprinkles, or fruit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Mini Cakes:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Butter, melted
- Eggs
- Vanilla extract
- Buttermilk
- Hot water or coffee (for a richer flavor)
For the Chocolate Glaze:
- Semi-sweet chocolate chips
- Heavy cream
- Butter
- Powdered sugar (optional, for a thicker glaze)
Directions
Make the Mini Cakes:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a mini cake pan or muffin tin.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients: In another bowl, whisk melted butter, eggs, vanilla, and buttermilk.
- Combine & Add Liquid: Gradually mix the wet ingredients into the dry ingredients, then slowly add hot water or coffee, stirring until smooth.
- Fill & Bake: Pour batter into the prepared mini cake molds, filling each about ¾ full. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let cool completely.
Make the Chocolate Glaze:
- Heat Cream & Butter: In a saucepan over low heat, warm the heavy cream and butter until hot but not boiling.
- Melt Chocolate: Pour the hot cream mixture over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth.
- Glaze the Cakes: Dip the tops of the cooled mini cakes into the chocolate glaze or drizzle over the top. Let set before serving.
Servings and Timing
- Servings: 12 mini cakes
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
Variations
- Different Flavors: Add orange zest, peppermint extract, or espresso powder for extra depth.
- Toppings: Sprinkle with crushed nuts, coconut flakes, or edible glitter.
- Filled Mini Cakes: Inject the cakes with jam, caramel, or peanut butter before glazing.
- Vegan Option: Use plant-based butter, almond milk, and dairy-free chocolate.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze unglazed cakes for up to 2 months; thaw before glazing.
- Reheating: Best enjoyed at room temperature, but you can warm slightly in the microwave for a gooey texture.
FAQs
Can I use a different pan?
Yes, a muffin tin or mini bundt pan works well. Adjust baking time accordingly.
How do I make the glaze thicker?
Add powdered sugar or reduce the heavy cream slightly.
Can I make these in advance?
Yes! Bake the cakes ahead and glaze them just before serving for the best look.
What if I don’t have buttermilk?
Use regular milk with 1 teaspoon of vinegar or lemon juice.
Can I use milk chocolate instead of semi-sweet?
Yes, but the glaze will be sweeter.
Do I need to refrigerate these cakes?
Not necessary, but refrigeration helps the glaze stay firm.
Can I make a white chocolate glaze?
Yes! Simply swap the chocolate chips with white chocolate.
How can I make these extra moist?
Use coffee instead of hot water and don’t overbake.
Can I add nuts to the batter?
Absolutely! Chopped walnuts or pecans add a nice crunch.
What pairs well with these mini cakes?
Fresh berries, vanilla ice cream, or a dusting of powdered sugar.
Conclusion
Chocolate Glazed Mini Cakes are a delightful and elegant dessert that’s easy to make and perfect for any occasion. With their rich chocolate flavor and glossy glaze, these bite-sized treats are sure to impress. Enjoy them fresh, and don’t forget to customize them with your favorite toppings!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Yield:
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These rich, fudgy mini cakes are coated in a shiny chocolate glaze and decorated with chocolate curls for a luxurious dessert. Perfect for special occasions or chocolate lovers!
Ingredients
For the Mini Cakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 cup hot coffee (or hot water for a milder taste)
For the Chocolate Glaze:
- 3/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For Decoration:
- Chocolate curls or shavings
- White chocolate hearts or sprinkles (optional)
Instructions
- Preheat oven & prepare pans: Preheat oven to 350°F (175°C). Grease a mini cake mold or muffin tin.
- Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter & sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Combine wet & dry: Mix in buttermilk and vanilla. Gradually add dry ingredients, alternating with hot coffee.
- Bake: Pour batter into mini cake molds and bake for 18-22 minutes. Let cool completely.
- Make the glaze: Heat heavy cream in a saucepan until simmering. Remove from heat and stir in chocolate chips, butter, and vanilla until smooth.
- Glaze the cakes: Pour warm chocolate glaze over each mini cake. Let set for 10 minutes.
- Decorate & serve: Sprinkle with chocolate curls and top with white chocolate hearts if desired. Enjoy!
Notes
- Use dark chocolate instead of semi-sweet for an intense flavor.
- Store in the fridge for up to 3 days.
- Substitute almond or coconut milk for a dairy-free version.
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