These delightful espresso chip mini cakes are the perfect bite-sized treat for any occasion. You’ll love how easy they are to make and how wonderfully they combine rich coffee flavor with sweet chocolate chips, creating a sophisticated twist on classic mini cake recipes.
Key Ingredients & Substitutions
- All-Purpose Flour: A gluten-free baking blend can be used for a gluten-free option.
- Granulated Sugar: Brown sugar can add a slightly deeper caramel note.
- Unsalted Butter: Margarine or a plant-based butter alternative works well.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used as a vegan substitute.
- Espresso Powder: Strong instant coffee granules can be used in a pinch.
- Mini Chocolate Chips: Regular chocolate chips, chopped chocolate, or even white chocolate chips are great alternatives.
Ingredients
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (any kind)
- 2 tablespoons espresso powder, dissolved in 2 tablespoons hot water, then cooled
- ¾ cup mini chocolate chips
For the Espresso Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk (any kind)
- 1 teaspoon espresso powder, dissolved in 1 teaspoon hot water, then cooled
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Servings: 24 mini cakes
- Calories per serving: Approximately 180 calories (without glaze)
- Tools Needed: Mini muffin tin, mixing bowls, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Lightly grease and flour a 24-cup mini muffin tin, or line with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your mini cakes tender.
3. Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the cooled dissolved espresso powder.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the mini chocolate chips.
5. Fill and Bake the Mini Cakes
Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a mini cake comes out clean.
6. Cool and Glaze (Optional)
Let the mini cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. If using, whisk together the powdered sugar, milk, and cooled dissolved espresso powder for the glaze. Drizzle over the cooled mini cakes.
Variation Ideas
- Nutty Espresso: Add ¼ cup finely chopped walnuts or pecans to the batter for a textural contrast.
- Cream Cheese Frosting: Instead of a simple glaze, top your mini cake recipes with a swirl of cream cheese frosting.
- Cocoa Boost: Substitute 2 tablespoons of the flour with unsweetened cocoa powder for a mocha-flavored mini cake.
- Orange Zest: A teaspoon of orange zest can brighten the coffee flavor beautifully.
Storage Instructions
Store your espresso chip mini cakes in an airtight container at room temperature for up to 3 days. If you’ve added a dairy-based frosting, refrigerate them. You can also freeze unfrosted mini cake recipes for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Can I make these into regular-sized cupcakes?
Yes, you can! Adjust the baking time to about 20-25 minutes for standard cupcakes.
My espresso powder isn’t dissolving. What should I do?
Ensure your water is hot enough. You can also briefly microwave the mixture in 10-second intervals until it dissolves completely.
Can I use decaf espresso powder?
Absolutely, decaf espresso powder works perfectly if you want to avoid caffeine.
How do I prevent the mini cakes from sticking to the pan?
Thoroughly grease and flour the pan, or use paper liners. Make sure the pan is cool before attempting to remove them.
Can I add nuts to this mini cake recipe?
Yes, chopped nuts like walnuts or pecans can be folded into the batter.
What kind of milk should I use?
Any type of milk will work, including dairy, almond, oat, or soy milk.