Description
These mini chocolate cakes are rich, decadent, and incredibly easy to make! Perfect for parties or a delightful treat at home, each bite is a chocolate lover's dream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the Frosting (Optional)
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the egg, milk, oil, and vanilla until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill Muffin Tin: Fill each cup of the muffin tin about two-thirds full with batter.
- Bake: Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- Cool: Allow cakes to cool in the tin for 5-10 minutes, then transfer to a wire rack.
- Frost (Optional): While cooling, prepare frosting by beating butter, powdered sugar, cocoa powder, cream, and vanilla until smooth. Frost cooled mini cakes as desired.
Notes
- Feel free to add chocolate chips or nuts to the batter for extra texture.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Protein: 2g