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Espresso Filled Mini Cakes

Details

Time
4 hours
Skill Level
Intermediate
Yields
14 mini cakes

Mmmm. Rich chocolate cake with espresso cream filling is a coffee lover’s dream dessert. Everyone will want a whole cake to themselves, and they can—they’re mini!

Ingredients & Directions

Prep Time
35 minutes
Bake Time
25 minutes
Cook Time
10 minutes
Cool Time
45 minutes
Chill Time
2 hours

Ingredients

  • 2 cups

    sugar

  • 1-3/4 cups

    all-purpose flour

  • 3/4 cup
  • 1-1/2 tsps

    baking powder

  • 1-1/2 tsps

    baking soda

  • 1 tsp

    salt

  • 2

    eggs

  • 1 cup

    milk

  • 1/2 cup

    vegetable oil

  • 2 tsps

    vanilla extract

  • 1 cup

    boiling water

  • Espresso Cream Filling (recipe follows) OR apricot preserves or other flavor of your choice

  • 1 cup

    cold whipping cream (1/2 pt)

  • 1/4 cup

    powdered sugar

  • 2 tsps

    instant espresso powder (or instant coffee powder)

  • Cocoa Glaze:

  • 1/2 cup

    whipping cream

  • 1-1/2 tsps

    light corn syrup

  • 1/2 cup
  • 1/2 Tbsp

    butter

  • 1-1/2 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven & stovetop
oven & stovetop
(14) 6-oz custard cups
(14) 6-oz custard cups
bowls
bowls
mixer
mixer
cookie sheets
cookie sheets
wire rack
wire rack
saucepan
saucepan
knife
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.

Additional questions?