Perfect for parties, potlucks, or just because, these mini chocolate cakes are a guaranteed crowd-pleaser. Packed with rich chocolate flavor and topped with a silky ganache, they’re as fun to make as they are to eat.
Why This Recipe Works
- Uses simple, pantry-staple ingredients for easy baking anytime.
- Mini size means portion control is a breeze, but let’s be real, you’ll probably eat more than one.
- The ganache topping adds a luxurious finish without requiring advanced decorating skills.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup heavy cream
- 8 oz semisweet chocolate, finely chopped
Equipment Needed
- Mini muffin pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
Instructions
Preheat and Prep
Preheat your oven to 350°F and grease your mini muffin pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed for a uniform batter.
Mix Wet Ingredients
In another bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Whisk until smooth. Gradually add the wet ingredients to the dry, mixing until just combined. The batter will be thick, but don’t worry, that’s normal.
Add Boiling Water
Carefully stir in the boiling water. The batter will thin out significantly, which is exactly what you want. This step intensifies the chocolate flavor and ensures a moist cake.
Bake to Perfection
Fill each muffin cup about 3/4 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Make the Ganache
While the cakes cool, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth. Dip the top of each cake into the ganache and let set.
Tips and Tricks
For an extra chocolatey experience, sprinkle the tops with mini chocolate chips before the ganache sets. If you’re short on time, you can skip the ganache and dust the cakes with powdered sugar instead. For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of vinegar, and use coconut oil in place of vegetable oil.
Recipe Variations
- Add a teaspoon of instant espresso powder to the dry ingredients for a mocha twist.
- Mix in 1/2 cup of peanut butter chips for a chocolate-peanut butter combo.
- Top with a dollop of whipped cream and a cherry for a mini Black Forest cake.
- Stir in 1/2 cup of shredded coconut for a tropical vibe.
- Use white chocolate chips instead of semisweet for the ganache for a sweeter finish.
Frequently Asked Questions
Can I make these cakes ahead of time?
Absolutely! These mini chocolate cakes can be baked up to two days in advance. Store them in an airtight container at room temperature. Add the ganache topping the day you plan to serve them for the best texture.
Can I use a regular muffin pan?
Yes, but you’ll need to adjust the baking time. Start checking at 18 minutes, as the larger size will take longer to bake through. The toothpick test is your best friend here.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The ganache will firm up in the fridge, so let the cakes sit at room temperature for a few minutes before serving to soften slightly.
Summary
These mini chocolate cakes are the perfect treat for any occasion, combining rich chocolate flavor with a luxurious ganache topping. Easy to make and even easier to eat, they’re sure to become a favorite.
