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Dessert for 7

Mini Chocolate Cakes

These small chocolate cakes bake in a muffin pan, then receive cocoa buttercream and simple chocolate raspberry toppings.

$0.86per serving $
45 minstart to table
7servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 1 cup plain flour / all-purpose flour
  • 1/3 cup cocoa
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda / bi-carb
  • 1 cup white sugar
  • 1/2 tsp cooking salt / kosher salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup plain oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
  • 1 tsp instant coffee powder
  • 250 g / 1 cup unsalted butter
  • 4 cups soft icing sugar / powdered sugar
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 5 tbsp milk
  • dark chocolate
  • raspberries

Steps

  1. Heat the oven to 350 F and grease a 12-cup muffin pan with cooking oil.
  2. Whisk the flour, cocoa, baking powder, baking soda, sugar, and salt in a bowl.
  3. Beat the egg, milk, oil, and vanilla into the dry mixture, then stir the coffee into the boiling water.
  4. Stir the coffee water into the batter, divide it among the cups, and bake for 18 to 20 minutes.
  5. Beat the butter, icing sugar, cocoa, vanilla, and milk until smooth, then frost the cooled cakes with chocolate and raspberries.

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