Description
These mini chocolate cakes are rich, moist, and perfectly portioned for individual indulgence. Ideal for celebrations or a sweet treat any day.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1/2 cup (45g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: powdered sugar or chocolate ganache for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini cake or muffin pan.
- Cream the butter and sugar together in a bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Divide the batter evenly among the mini cake cavities, filling each about 2/3 full.
- Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Top with powdered sugar or drizzle with ganache before serving, if desired.
Notes
- Use high-quality cocoa powder for richer flavor.
- Let the cakes cool completely before adding toppings.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: mini chocolate cakes, individual chocolate cake, chocolate dessert, easy chocolate cake, small batch cake