Skip to main content

Espresso Filled Mini Cakes


25 Min.
35 Min.
Skill Level:
14 mini cakes

Coffee lovers, have we got a dessert for you. Our Espresso-Filled Mini Cakes layer an espresso cream filling between two rich chocolate cake halves made with HERSHEY'S Cocoa for the perfect after-dinner pick-me-up. And the best part? These mini cakes are made for one, so go ahead and savor the whole thing!  Coffee and chocolate is a pleasant flavor combo in our espresso-filled mini cakes recipe. Perfect this pairing with our KIT KAT® Coffee Chiller!

Ingredients & Directions

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


Prevent your screen from going dark while you bake.


  • 2 cups
  • 1-3/4 cups
    all-purpose flour
  • 3/4 cup
  • 1-1/2 tsps
    baking powder
  • 1-1/2 tsps
    baking soda
  • 1 tsp
  • 2
  • 1 cup
  • 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 cup
  • 1/2 Tbsp
  • 1-1/2 tsp
    vanilla extract

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

Heat oven to 350°F. Grease and lightly flour fourteen 6-ounce custard cups.


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.


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?