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
Units
Scale
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.
