Craving a rich, chocolatey dessert that’s perfectly portioned? These Double Chocolate Fudge Mini Cakes are your answer. You’ll create moist, decadent mini cakes bursting with chocolate flavor, ideal for any occasion or just a sweet treat.
Key Ingredients & Substitutions
- Cocoa Powder: Use unsweetened cocoa. Dark cocoa powder works for an even deeper flavor.
- All-Purpose Flour: A gluten-free 1:1 baking flour blend can be substituted.
- Granulated Sugar: Coconut sugar or brown sugar can be used for a slightly different flavor profile.
- Chocolate Chips: Use semi-sweet, milk, or dark chocolate chips based on your preference.
Ingredients
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
For the Fudge Glaze:
- ½ cup chocolate chips
- ¼ cup milk (dairy or non-dairy)
- 2 tablespoons unsalted butter (or plant-based butter)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
How Much Time Will You Need?
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 mini cakes
Calories per serving: Approximately 350 calories
Tools Needed: Mini cake pan or muffin tin, mixing bowls, whisk, saucepan, cooling rack.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan or line a muffin tin with paper liners. This prepares your mini cake recipes for easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for smooth mini cakes.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined. This forms the liquid base for your delicious mini cake recipes.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix, as this can lead to tough mini cakes. Gently fold in the ½ cup of chocolate chips.
5. Bake the Mini Cakes
Divide the batter evenly among the prepared mini cake pan cavities or muffin liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of a mini cake comes out clean.
6. Prepare the Fudge Glaze
While the mini cakes cool, combine the ½ cup chocolate chips, ¼ cup milk, and butter in a small saucepan over low heat. Stir until the chocolate and butter are melted and smooth. Remove from heat and stir in the vanilla extract and powdered sugar until creamy.
7. Glaze and Serve
Once the mini cakes are completely cooled, drizzle or spread the fudge glaze over each mini cake. These mini cake recipes are best served fresh.
Variation Ideas
- Mint Chocolate: Add ¼ teaspoon of peppermint extract to the glaze.
- Espresso Boost: Mix 1 teaspoon of instant espresso powder into the dry ingredients for a deeper chocolate flavor in your mini cake recipes.
- Nutty Topping: Sprinkle chopped nuts (like pecans or walnuts) on top of the glaze.
Storage Instructions
Store leftover Double Chocolate Fudge Mini Cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. These mini cake recipes do not require reheating; enjoy them at room temperature.
Frequently Asked Questions
Q: Can I use a regular muffin tin instead of a mini cake pan?
A: Yes, you can use a regular muffin tin. The baking time might be slightly longer, around 25-30 minutes.
Q: Why are my mini cakes dry?
A: Overmixing the batter or overbaking can lead to dry mini cakes. Follow the baking times closely and mix until just combined.
Q: Can I make these mini cake recipes ahead of time?
A: Absolutely! Bake the mini cakes, let them cool completely, then glaze them just before serving for the best results.
Q: What if my fudge glaze is too thick or too thin?
A: If it’s too thick, add milk a teaspoon at a time until desired consistency. If it’s too thin, add a bit more powdered sugar.
Q: Can I freeze these mini cakes?
A: Yes, you can freeze the unglazed mini cakes in an airtight container for up to 2 months. Thaw at room temperature before glazing.
Q: Can I substitute oil for butter in the cake batter?
A: This recipe already calls for oil, which contributes to the moist texture of these mini cake recipes. If you prefer, you can use melted butter, but the texture may vary slightly.