Mini Mocha Espresso Cakes are rich, chocolatey delights infused with bold espresso flavor. These individual-sized cakes are moist, decadent, and topped with a smooth espresso glaze or creamy frosting. Perfect for coffee lovers, these treats offer the perfect balance of chocolate and coffee in every bite.
Why You’ll Love This Recipe
- Combines the deep flavors of chocolate and espresso
- Perfectly portioned for individual servings
- Moist, rich texture with a bold coffee kick
- Easy to make with simple ingredients
- Great for special occasions or as an everyday indulgence
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Butter (or oil for a lighter option)
- Eggs
- Strong brewed espresso (or instant espresso powder)
- Milk (or buttermilk for extra moisture)
- Vanilla extract
- Dark chocolate (melted)
For the Glaze/Frosting
- Powdered sugar
- Espresso or milk
- Butter (optional, for a richer glaze)
- Cocoa powder (optional, for a mocha glaze)
Directions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease mini cake pans or a muffin tin.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter & Sugar: Beat butter (or oil) with granulated and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in eggs, vanilla extract, and melted chocolate. Then, slowly add brewed espresso.
- Combine & Bake: Alternately add dry ingredients and milk to the wet mixture, stirring until just combined. Pour into mini cake pans and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- Cool & Glaze: Let cakes cool before drizzling with espresso glaze or spreading on frosting.
- Serve & Enjoy: Allow the glaze to set before serving.
Servings and Timing
- Servings: Makes about 6-8 mini cakes
- Prep Time: 15 minutes
- Bake Time: 15-18 minutes
- Total Time: 30-35 minutes
Variations
- Spiked Mocha Cake: Add a splash of coffee liqueur for an adult twist.
- Chocolate Ganache Topping: Swap glaze for a silky chocolate ganache.
- Nutty Mocha: Fold in chopped hazelnuts or almonds for texture.
- Vegan Option: Use plant-based milk and a flax egg substitute.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Freeze mini cakes (without glaze) for up to 2 months. Thaw before glazing.
- Reheating: Warm in the microwave for 10-15 seconds for a just-baked taste.
FAQs
Can I use instant coffee instead of espresso?
Yes, dissolve 1-2 teaspoons of instant coffee in hot water for a similar flavor.
How do I make these gluten-free?
Use a 1:1 gluten-free flour blend for a gluten-free version.
Can I make these in a regular cake pan?
Yes, you can bake the batter in a small 6-inch cake pan, but adjust the baking time to 20-25 minutes.
How do I prevent my cakes from drying out?
Don’t overbake, and use buttermilk or oil for extra moisture.
Can I add coffee to the frosting?
Yes! Add a teaspoon of espresso to buttercream or glaze for extra coffee flavor.
What type of cocoa powder is best?
Use unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will give a deeper color and taste.
Can I skip the chocolate and just make espresso cake?
Yes, omit the cocoa powder and increase the flour slightly for a coffee-only version.
What’s the best way to glaze these cakes?
Drizzle the glaze over cooled cakes using a spoon or pour it from a piping bag.
How do I make these extra moist?
Use oil instead of butter, and don’t overmix the batter.
Can I serve these warm?
Yes, serve slightly warm for a soft, melty chocolate experience.
Conclusion
Mini Mocha Espresso Cakes are the perfect treat for chocolate and coffee lovers. With their rich flavor, soft texture, and customizable toppings, they make an elegant yet easy dessert for any occasion. Whether you enjoy them with a morning coffee or as a sweet evening indulgence, these cakes are sure to impress!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mini Mocha Espresso Cake is a chocolate lover’s dream! Made with rich chocolate cake, creamy espresso frosting, and topped with chocolate shavings and coffee beans, this mini dessert is perfect for coffee enthusiasts and special occasions.
Ingredients
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso (cooled)
- 1/2 cup buttermilk
For the Mocha Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons espresso (cooled)
- 2 tablespoons heavy cream
For Garnish:
- Chocolate-covered coffee beans
- Chocolate shavings
- Cocoa powder (for dusting)
Instructions
-
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line mini cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, oil, and eggs until smooth. Add vanilla, espresso, and buttermilk.
- Gradually mix in dry ingredients until combined.
- Bake the Cakes:
- Divide batter evenly into mini cake pans.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
- Prepare the Mocha Frosting:
- Beat butter until creamy.
- Gradually add powdered sugar and cocoa powder, mixing well.
- Stir in vanilla, espresso, and heavy cream. Beat until fluffy.
- Assemble and Decorate:
- Frost each cake with mocha frosting.
- Sprinkle with chocolate shavings and cocoa powder.
- Top with chocolate-covered coffee beans for a bold espresso touch.
- Prepare the Cake Batter:
Notes
- For an extra mocha kick, add a shot of espresso to the batter.
- Store cakes in an airtight container for up to 3 days.
- Serve chilled or at room temperature.
Your email address will not be published. Required fields are marked *