Chocolate Gingerbread Mini Cakes

Chocolate Gingerbread Mini Cakes are the ultimate holiday dessert, combining the warmth of gingerbread spices with the richness of chocolate. These moist, bite-sized cakes are perfect for holiday parties, gift-giving, or enjoying with a cup of coffee by the fire. Topped with a drizzle of icing or a dusting of powdered sugar, they’re as elegant as they are delicious.

Why You’ll Love This Recipe

• Rich and festive: A delightful blend of warm spices and deep chocolate flavor.
• Perfectly portioned: Mini cakes are easy to serve and ideal for parties.
• Easy to customize: Add your favorite toppings or decorations for a personal touch.
• Make-ahead friendly: These cakes stay moist and flavorful for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Cocoa powder
• Baking soda
• Baking powder
• Ground ginger
• Ground cinnamon
• Ground cloves
• Unsalted butter, softened
• Brown sugar
• Molasses
• Eggs
• Whole milk
• Semi-sweet chocolate chips (optional, for extra richness)

For the Topping:

• Powdered sugar or vanilla glaze
• Crystallized ginger or sprinkles (optional, for garnish)

Directions

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a mini cake or muffin pan.
2. Prepare the dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, and cloves. Set aside.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy.
4. Add the wet ingredients: Beat in the molasses and eggs, one at a time, until well combined. Gradually mix in the milk.
5. Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips, if using.
6. Fill the pan: Divide the batter evenly among the prepared mini cake molds or muffin cups, filling each about 2/3 full.
7. Bake: Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the mini cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Decorate: Dust with powdered sugar or drizzle with vanilla glaze. Garnish with crystallized ginger or sprinkles if desired.

Servings and Timing

• Yield: About 12 mini cakes
• Preparation time: 20 minutes
• Baking time: 15–18 minutes
• Total time: 35–40 minutes

Variations

• Extra chocolatey: Add a chocolate ganache drizzle or chocolate chips to the batter.
• Spiced topping: Mix ground cinnamon or nutmeg into the powdered sugar or glaze.
• Vegan option: Use dairy-free butter, plant-based milk, and an egg replacer.
• Nutty addition: Fold in chopped walnuts or pecans for added texture.
• Gluten-free: Substitute the flour with a 1:1 gluten-free baking blend.

Storage/Reheating

• Storage: Store the mini cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: Freeze the cakes individually wrapped in plastic wrap for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm the cakes in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

1. Can I make these as full-sized cakes?

Yes, use a standard cake pan or loaf pan, and adjust the baking time to 25–30 minutes.

2. Can I skip the cocoa powder?

Cocoa powder is essential for the chocolate flavor, but you can make traditional gingerbread without it.

3. How do I keep the cakes moist?

Avoid overbaking and store them in an airtight container to retain moisture.

4. What other toppings work well?

Try cream cheese frosting, caramel drizzle, or a dusting of cinnamon sugar.

5. Can I use blackstrap molasses?

Blackstrap molasses is more robust and less sweet, so adjust sugar levels if substituting.

6. How do I make the glaze?

Mix powdered sugar with a small amount of milk or water until you reach the desired consistency.

7. Can I add other spices?

Feel free to customize the spice blend with allspice, cardamom, or nutmeg.

8. What’s the best way to crush crystallized ginger?

Chop crystallized ginger finely with a sharp knife for even pieces.

9. Can I make these ahead for a party?

Yes, bake the cakes a day or two in advance and store them in an airtight container. Decorate on the day of the event.

10. Can I omit the chocolate chips?

Yes, the cakes are still delicious without the chocolate chips, though they add extra richness.

Conclusion

Chocolate Gingerbread Mini Cakes are a festive and flavorful addition to any holiday dessert spread. With their warm spices, rich chocolate, and versatile toppings, these mini treats are sure to impress family and friends. Whether you’re hosting a party or treating yourself, these cakes bring a delightful holiday touch to the table.

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