Mint Chocolate Mini Cakes
Delightful mini cakes that combine rich chocolate and refreshing mint, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 C. Hot Water
- 1 t. Instant Espresso Powder
- 1 C. Cocoa Powder
- ½ C. Sour Cream
- ½ C. Heavy Cream
- 3 C. Flour
- ¼ t. Salt
- 1 t. Baking Powder
- 1 t. Baking Soda
- 2¼ C. Sugar
- 1½ C. (3 sticks) Butter, softened
- 1 T. Vanilla
- 1 t. Mint Extract
- 2 C. Chocolate Chips or Chopped Chocolate (preferably 60% cacao)
Ganache Ingredients
- 1 C. Heavy Cream
- 2 T. Butter, softened
- ½ t. Mint Extract
Topping
- 4 C. Stiffly Whipped, slightly sweetened Whipped Cream
- Chocolate Shavings
- 16 leaves Mint Leaves (for garnish)
Instructions
Preparation
- Preheat your oven to 325 degrees and grease two jumbo muffin tins.
- In a bowl, combine the hot water with instant espresso powder and cocoa. Whisk until smooth and then stir in the sour cream and ½ cup of heavy cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- Using a stand mixer, beat butter and sugar together until they are light and fluffy.
- Incorporate the eggs one at a time, followed by adding vanilla and mint extracts.
- Gradually mix the dry ingredients into the butter mixture, alternating with the cocoa mixture.
Baking
- Pour the batter into the prepared muffin tins, filling them about ⅔ full.
- Bake for 14-16 minutes or until a toothpick inserted comes out clean.
- Once baked, allow them to cool a bit before leveling the tops.
Ganache Preparation
- In a microwave, melt the chocolate chips.
- Pour the heavy cream over the chocolate and whisk until smooth.
- Add softened butter and mint extract, mix well.
- Pour this glossy ganache over the rounded tops of the cooled cakes, then chill until set.
Finishing Touch
- Finally, pipe the whipped cream on top, sprinkle with chocolate shavings, and garnish with fresh mint leaves.
Notes
Store fully cooled mini cakes in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, wrap each cake tightly in plastic wrap and place them in a freezer-safe bag, where they can last for up to a month.