Chocolate Gingerbread Mini Cakes
These Chocolate Gingerbread Mini Cakes are a delightful combination of rich chocolate and warm gingerbread spices. Perfectly portioned for individual servings, they’re an elegant and festive treat for the holiday season.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Cakes:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup molasses
- 1 large egg
- ½ cup buttermilk
- ½ cup hot water
- For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup or honey (optional, for shine)
- For Garnish:
- Powdered sugar
- Crystallized ginger slices (optional)
- Holiday sprinkles
Instructions
- Preheat and Prepare the Pans:
- Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan, muffin tin, or mini cake molds.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and brown sugar until light and fluffy. Add the molasses and mix until smooth.
- Combine Wet and Dry Ingredients:
- Beat in the egg, then alternate adding the dry ingredients and buttermilk, starting and ending with the dry mixture. Slowly add the hot water, mixing until just combined. The batter will be thin.
- Bake:
- Divide the batter evenly among the prepared mini cake molds, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Chocolate Glaze:
- In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring after each interval, until smooth. Stir in the corn syrup or honey if using.
- Glaze and Decorate:
- Drizzle or pour the chocolate glaze over the cooled cakes. Dust with powdered sugar or decorate with crystallized ginger and sprinkles for a festive touch.
- Serve:
- Arrange the mini cakes on a holiday platter and enjoy!
Notes
- These mini cakes can be made ahead of time and stored in an airtight container for up to 3 days.
- Add a teaspoon of orange zest to the batter for a citrusy twist.
- For a deeper chocolate flavor, use dark cocoa powder.
Find it online: https://ukfinda.com/chocolate-gingerbread-mini-cakes/