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:
covered percent of daily need
