Heat oven to 350 degrees. Grease and lightly flour fourteen 6 ounce custard cups. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Remove from mixer; stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet. Bake 20 to 22 minutes or until toothpick 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 leftovers.
Espresso Cream Filling- In small mixer bowl, combine 1 cup cold whipping cream, 1/4 cup powdered sugar, and 2 teaspoons powdered instant espresso; beat until stiff.
Cocoa Glaze-
1/2 cup whipping cream
1 1/2 teaspoons light corn syrup
1/2 cup cocoa
1/2 cup sugar
1 Tablespoon butter
1 1/2 teaspoons vanilla
In small saucepan, stir together whipping cream and corn syrup. In bowl, stir together cocoa and sugar; 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.
Originally Submitted
1/22/2009
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