Espresso Filled Mini Cakes
Details
- Timing
- Timing
- Total:
- Bake:
- 25 Min.
- Prep:
- 35 Min.
- Skill Level:
- Intermediate
- Yields:
- 14 mini cakes
Coffee lovers, have we got a dessert for you. Our Espresso-Filled Mini Cakes layer an espresso cream filling between two rich chocolate cake halves made with HERSHEY'S Cocoa for the perfect after-dinner pick-me-up. And the best part? These mini cakes are made for one, so go ahead and savor the whole thing! Coffee and chocolate is a pleasant flavor combo in our espresso-filled mini cakes recipe. Perfect this pairing with our KIT KAT® Coffee Chiller!
Ingredients & Directions
- Prep Time
- 35 minutes
- Bake Time
- 25 minutes
- COOK TIME
- 10 minutes
- Cool Time
- 45 minutes
- Chill Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 cupssugar
-
1-3/4 cupsall-purpose flour
-
3/4 cup
-
1-1/2 tspsbaking powder
-
1-1/2 tspsbaking soda
-
1 tspsalt
-
2eggs
-
1 cupmilk
-
1/2 cupvegetable oil
-
2 tspsvanilla extract
-
1 cupboiling water
-
Espresso Cream Filling (recipe follows) OR apricot preserves or other flavor of your choice
-
1 cupcold whipping cream (1/2 pt)
-
1/4 cuppowdered sugar
-
2 tspsinstant espresso powder (or instant coffee powder)
-
Cocoa Glaze:
-
1/2 cupwhipping cream
-
1-1/2 tspslight corn syrup
-
1/2 cup
-
1/2 Tbspbutter
-
1-1/2 tspvanilla extract
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven & stovetop
(14) 6-oz custard cups
bowls
mixer
cookie sheets
wire rack
saucepan
knife
1
Heat oven to 350°F. Grease and lightly flour fourteen 6-ounce custard cups.
2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet.
3
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks; remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with filling or preserves; replace top of cake. Drizzle with Cocoa Glaze. Refrigerate until serving time. Refrigerate leftover cakes.
Espresso Cream Filling:
Combine 1 cup (1/2 pt) cold whipping cream, 1/4 cup powdered sugar and 2 teaspoons powdered instant espresso (or powdered instant coffee) in small bowl; beat until stiff.
Cocoa Glaze:
Stir together whipping cream and corn syrup in small saucepan. Stir together cocoa and sugar in small bowl; add to cream mixture, stirring well. Add butter. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Do not boil. Remove from heat; stir in vanilla. Cool to desired consistency.
NOTE: Glaze may be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.
VARIATION: Cupcakes: Line muffin pan (2-1/2 inches in diameter) with paper bake cups. Fill 1/2 full with batter. Bake at 350°F. 20 minutes or until wooden pick inserted in center comes out clean. Fill and glaze as directed in recipe.
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Nutrition FactsServings Per Container 14 servingsServing size 1 mini cake (130g)Amount per servingCalories360% Daily Value*Total Fat 20g 26%Saturated Fat 8g 40%Trans Fat 0gCholesterol 65mg 22%Sodium 390mg 17%Total Carbohydrates 46g 17%Dietary Fiber 0g 0%Total Sugars 31gIncludes 29g Added Sugar 58%Protein 5gVitamin D 1 6%Calcium 53mg 4%Iron 3mg 15%Potassium 76mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not calculated for variations.
