Mini Hot Chocolate Cakes Recipes

MINI HOT CHOCOLATE CAKES

Steps:

• Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
• Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.

BAILEYS CHOCOLATE MINI CAKES

Steps:

• Combine Baileys and 1 cup chocolate chips in a small saucepan over medium-low heat. Stir constantly until chocolate is melted and smooth. Let stand to cool and thicken slightly, about 20 minutes.
• Line 2 baking sheets with parchment paper. In a small bowl, microwave 1/2 cup chocolate chips in 20-second bursts, stirring between bursts, until melted and smooth, 1 to 2 minutes total. Repeat process with the butterscotch.
• Dip pretzels and potato chips in the 1/2 cup melted chocolate. Let cool briefly until dry and dip in the butterscotch. Transfer to 1 baking sheet. Sprinkle with coffee. Let the pretzels and potato chips stand until the chocolate and butterscotch set, at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Mix cake mix, water, eggs, and oil together in a large bowl until moistened. Pour batter into muffin cups.
• Bake in the preheated oven according to package directions or until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes.
• Gently remove the cupcakes from the muffin tin; transfer to a wire rack set in a baking sheet and let cool.
• Holding each cupcake by the bottom half, dip the top in the glaze and return to the rack. Alternatively, spoon the glaze over the cupcakes. Top with the pretzels and potato chips.

MINI CHOCOLATE LOAF CAKES

Steps:

• Preheat oven to 350F degrees.
• Butter and flour 5 mini loaf pans; set aside.
• In a large bowl, stir together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt into a large bowl.
• Add eggs, warm coffee (or warm water and espresso powder if using), buttermilk, vegetable oil, and vanilla. Mix until smooth and batter is well mixed.
• Divide the batter evenly among prepared loaf pans. Bake about 25 minutes, until toothpick inserted into center of cakes comes out clean.
• Transfer to a wire rack; let cool completely

HOT CHOCOLATE CUPCAKES WITH MARSHMALLOW BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
• Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
• Pour batter into prepared cupcake liners, about ⅔ full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
• To make the frosting, beat softened butter with an electric mixer over medium speed until smooth and creamy. Add in marshmallow creme and beat until combined. Finally add in the powdered sugar and vanilla, scraping down the sides of the bowl and mixing until smooth.
• Top the cooled cupcakes with frosting, then sprinkle each one with mini marshmallows, chocolate chips, and crushed candy canes. Add a candy cane handle by inserting the hook end of the candy cane into the top-side of each cupcake. Enjoy soon after decorating.

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

MINI CHOCOLATE CAKES WITH DARK-CHOCOLATE GANACHE

Steps:

• Cakes: Preheat oven to 375 degrees. Brush mini muffin tins with butter, then dust with cocoa powder, tapping out excess. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat and let cool. Stir together cocoa powder and hot water in a small bowl until a smooth, loose paste forms; set aside.
• Whisk together flour, baking soda, and salt in a medium bowl. Beat together butter and sugars with a mixer on medium-high speed until light and fluffy. Reduce speed to low and beat in eggs, 1 at a time, until incorporated. Beat in vanilla, cocoa mixture, and melted chocolate. Beat in half of flour mixture, then sour cream. Beat in remaining flour mixture just until combined, scraping down sides of bowl as needed.
• Spoon 2 tablespoons batter into each mini muffin cup. Bake until puffed and a toothpick inserted into center of cakes comes out with moist crumbs attached, 8 to 10 minutes. Let cakes cool in tins 5 minutes, then invert onto a wire rack to let cool completely.
• Ganache: Bring cream to a simmer in a small saucepan over high heat. Place chocolate in a small bowl. Pour cream over chocolate, let stand 1 minute, then stir until chocolate is melted and smooth.
• Assembly: Pour 1 teaspoon ganache over each cake. Let stand until ganache is set, about 30 minutes. Shave block chocolate with a peeler and place curls on top of cakes.