Description
Delight in these moist and rich Chocolate Mini Cakes, perfect for individual servings and quick treats. Made with a blend of cocoa powder and brewed coffee to enhance the chocolate flavor, these mini cakes bake up fluffy and tender with a hint of sweetness from both granulated and brown sugars. Ideal for parties, gifts, or an everyday dessert, they can be topped with powdered sugar or a luscious chocolate glaze for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup hot water or brewed coffee (to enhance chocolate flavor)
Toppings (Optional)
- Powdered sugar
- Chocolate glaze
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and lightly grease a mini cake pan or line a muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Beat Wet Ingredients: In a separate large bowl, beat the eggs with granulated sugar and brown sugar until the mixture becomes light and fluffy, incorporating air for a tender crumb.
- Add Oil and Liquids: Mix in the vegetable oil, buttermilk, and vanilla extract thoroughly to the egg and sugar mixture for moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Hot Water or Coffee: Stir in the hot water or brewed coffee to the batter until smooth and slightly thin; this enhances the chocolate depth and creates a moist texture.
- Fill the Mini Cake Molds: Pour the batter evenly into the prepared mini cake molds, filling each about two-thirds full to allow space for rising.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
- Cool: Allow the mini cakes to cool in the pan for approximately 5 minutes before transferring them to a wire rack to cool completely for best texture.
- Optional Finishing Touch: Before serving, dust the cooled mini cakes with powdered sugar or drizzle with chocolate glaze to add sweetness and an attractive finish.
Notes
- For extra richness and texture, fold mini chocolate chips into the batter before baking.
- These cakes freeze well and can be made ahead for parties or gifted as treats.
