Mint Chocolate Mini Cakes

Mint Chocolate Mini Cakes requires roughly 45 minutes from start to finish. This recipe serves 16 and costs $1.16 per serving. One portion of this dish contains around 7g of protein, 35g of fat, and a total of 573 calories. It is brought to you by The Kitchen McCabe. 31 person were glad they tried this recipe. If you have cocoa powder, mint leaves, salt, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 31%. If you like this recipe, take a look at these similar recipes: Mint Chocolate Chip Mini Cakes, Mini Mint Chocolate Ice Cream Cakes, and Mini Mint Meringues with Toll House Mint Chocolate Delightfulls.

Servings: 16

 

Ingredients:

1 t. Baking Powder

1 t. Baking Soda

1 1/2 C.(3 sticks) Butter, softened

2 C. Chocolate Chips or Chopped Chocolate(preferably 60% cacao)

Chocolate Shavings

1 C. Cocoa Powder

4 Eggs

3 C. Flour

1/2 C. Heavy Cream

1 t. Instant Espresso Powder

1/2 t. Mint Extract

16 Mint Leaves

1/4 t. Salt

1/2 C. Sour Cream

2 1/4 C. Sugar

1 T. Vanilla

1 C. Hot Water

4 C. Stiffly Whipped, slightly sweetened Whipped Cream

Equipment:

muffin tray

oven

mixing bowl

whisk

stand mixer

bowl

serrated knife

wire rack

frying pan

microwave

Cooking instruction summary:

Preheat the oven to 325 degrees. Grease and flour 2 1/2 jumbo muffin tins( I only have 1 pan, so I only do 6 at a time).Place the instant espresso powder and the cocoa in a mixing bowl. Whisk in the hot water until smooth. Add the sour cream and 1/2 C. heavy cream and whisk until smooth. Set aside.In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.Add the vanilla and mint extracts and mix in.Add the flour in three additions, alternating with the liquid cocoa mixture. After the last addition of flour, scrap the bowl down and mix just until combined.Add the batter to the prepared pans, filling them about 2/3 full.Bake in preheated oven for 14-16 minutes, or until tops spring lightly back when touched but are firm.While cakes are still in the muffin tin, cut the domed tops off with a serrated knife to level. Eat immediately. Remove cakes from pan and cool on a wire rack.FOR THE GANACHE.Place the chocolate chips in a microwave safe bowl. Pour the whipped cream over the top of the chocolate chips and microwave at 30 second intervals, until the chocolate is melted. Whisk the cream and chocolate together until smooth and silky. Add the butter and mint extract and whisk in until melted and smooth.Pour a spoonful of ganache over the top of each cooled cake(bottoms up, cut sides down) and smooth over the tops until the chocolate just drips over the edges. Place in the fridge and chill until ganache is firm.Pipe a swirling of whipped cream on top of each cake, sprinkle with chocolate shavings and top with a mint leaf.

 

Step by step:


1. Preheat the oven to 325 degrees. Grease and flour 2 1/2 jumbo muffin tins( I only have 1 pan, so I only do 6 at a time).

2. Place the instant espresso powder and the cocoa in a mixing bowl.

3. Whisk in the hot water until smooth.

4. Add the sour cream and 1/2 C. heavy cream and whisk until smooth. Set aside.In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Add the vanilla and mint extracts and mix in.

7. Add the flour in three additions, alternating with the liquid cocoa mixture. After the last addition of flour, scrap the bowl down and mix just until combined.

8. Add the batter to the prepared pans, filling them about 2/3 full.

9. Bake in preheated oven for 14-16 minutes, or until tops spring lightly back when touched but are firm.While cakes are still in the muffin tin, cut the domed tops off with a serrated knife to level. Eat immediately.

10. Remove cakes from pan and cool on a wire rack.FOR THE GANACHE.

11. Place the chocolate chips in a microwave safe bowl.

12. Pour the whipped cream over the top of the chocolate chips and microwave at 30 second intervals, until the chocolate is melted.

13. Whisk the cream and chocolate together until smooth and silky.

14. Add the butter and mint extract and whisk in until melted and smooth.

15. Pour a spoonful of ganache over the top of each cooled cake(bottoms up, cut sides down) and smooth over the tops until the chocolate just drips over the edges.

16. Place in the fridge and chill until ganache is firm.Pipe a swirling of whipped cream on top of each cake, sprinkle with chocolate shavings and top with a mint leaf.


Nutrition Information:

Quickview
573k Calories
6g Protein
34g Total Fat
65g Carbs
3% Health Score
Limit These
Calories
573k
29%

Fat
34g
53%

  Saturated Fat
20g
131%

Carbohydrates
65g
22%

  Sugar
41g
46%

Cholesterol
112mg
37%

Sodium
299mg
13%

Alcohol
0.32g
2%

Caffeine
29mg
10%

Get Enough Of These
Protein
6g
14%

Manganese
0.51mg
25%

Copper
0.4mg
20%

Selenium
13µg
19%

Vitamin A
891IU
18%

Phosphorus
175mg
18%

Vitamin B2
0.28mg
16%

Magnesium
64mg
16%

Iron
2mg
16%

Fiber
3g
15%

Vitamin B1
0.21mg
14%

Folate
53µg
13%

Vitamin B3
1mg
9%

Potassium
275mg
8%

Zinc
1mg
8%

Calcium
72mg
7%

Vitamin E
0.9mg
6%

Vitamin D
0.68µg
5%

Vitamin B5
0.42mg
4%

Vitamin K
3µg
4%

Vitamin B12
0.21µg
4%

Vitamin B6
0.06mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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