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Cakes

Espresso Filled 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:
35 Min.
Bake:
25 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2 cups
    sugar
  • 1-3/4 cups
    all-purpose flour
  • 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
    sugar
  • 1/2 Tbsp
    butter
  • 1-1/2 tsp
    vanilla extract
READY TO MAKE THIS?
You'll Need 
oven & stovetop
(14) 6-oz custard cups
bowls
mixer
cookie sheets
wire rack
saucepan
knife

Step-By-Step Directions

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?