Sweet, dense, fudgy, amazingly delicious… these are just a few of the words I would use to describe these Rich, Chocolate Mini-Cakes!
I found this recipe online at Hershey’s Kitchens several years ago, and am sure glad I did! I first made these for a chocolate-themed dinner party with friends. I was responsible for bringing several chocolate-based treats, and this is one of the “small bite” desserts I made.
These miniature “chocolatey” cakes are rich and decadent. They are made in miniature muffin tins, so this recipe makes 24 mini-cakes. Each cake may be fairly small in size, but they make up for it in FLAVOR! They are unbelievably moist, dense, and completely, ridiculously, “chocolately”! They were a cinch to make and were perfect, small bite treats to add to the dessert tray offerings. Everyone loved them, and I recommend them, without hesitation. Hope you will give them a try… you won’t be disappointed!
Original Recipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=5190
- 2/3 cup all purpose flour
- 1/2 cup granulated sugar
- 3 Tablespoons cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup water
- 3 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 Tablespoons butter
- 2 Tablespoons cocoa
- 2 Tablespoons water
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1 Tablespoon vegetable shortening (do NOT use butter, margarine or oil!)
- Preheat oven to 350 degrees. Lightly grease or spray miniature muffin cups (1 3/4 inches in diameter). Set aside.
- To Make the Mini-Cakes:
- In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Add the water, oil and vanilla to the dry ingredients. Mix ingredients together until well blended. The batter will be fairly thin, so don't worry. Carefully spoon the batter into the greased muffin cups (these can be made in two batches if you only have one muffin pan). Fill each muffin cup 2/3 of the way full.
- Bake at 350 degrees for 12-14 minutes or until the top springs back when you gently touch it in the middle. When done, remove the muffin pan to a wire rack to cool. Let them cool for 3-4 minutes, then remove cakes from the muffin pan. (If making in two batches, clean pan, re-grease it and repeat previous directions for rest of the batter).
- Make sure cakes cool completely before glazing.
- To Make the Chocolate Glaze:
- Melt the 2 Tablespoons of butter in a saucepan on low heat. Stir in the 2 Tablespoons water and 2 Tablespoons cocoa. Cook, stirring constantly until smooth, and slightly thickened, but do not let mixture come to a boil. Remove the pan from heat and let it cool slightly. Add the powdered sugar and vanilla in gradually. Whisk the sauce as you add the sugar until mixture is smooth and lumps are gone.
- Carefully spread the chocolate glaze over the tops of each cooled mini-cake. Place frosted cakes on a wax-paper or parchment lined baking sheet. Refrigerate cakes for 10-15 minutes to let the glaze "set" and firm up. While the cakes are refrigerating, prepare the white drizzle.
- To Make The White Drizzle:
- Place 1/2 cup white chocolate chips and 1 Tablespoon of shortening into a microwave-safe bowl. Microwave on MEDIUM (50%) power for 30 seconds. Remove and stir until smooth. If it is necessary, microwave the chips an additional 10-15 seconds, just until the chips can be stirred and become smooth. Let cool slightly. Drizzle this onto the mini-cakes.
- Let drizzle firm up a bit, then serve and enjoy!