Cherry Chocolate Mini Cakes
Serves 1620 mins prep18 mins cook
Treat yourself and your loved ones to these melt-in-your-mouth Cherry Chocolate Mini Cakes. Baked in silicone molds and finished with a dollop of cream cheese frosting and a cherry on top, these tiny cakes are the perfect Valentine’s Day dessert!
0 servings
What you need
cup granulated sugar
tsp baking soda
tsp baking powder
tsp salt
cup full fat milk
cup warm water
cup orange oil
tsp vanilla extract
cup unsalted butter
cup cream cheese
cup powdered sugar
tbsp vanilla bean paste
Instructions
Cherry Chocolate Mini Cakes 37 Preheat the oven to 325 degrees F and prep your silicone molds by spraying with baking spray evenly. 12 Mix together flour, sugar, dutch process cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. 14 Add eggs, milk, warm water, oil, and vanilla. Beat on a medium speed until smooth for a few minutes. Scrape the sides and bottom of the mixing bowl to make sure everything was mixed properly before moving on. 16 Add chopped cherries and fold into the batter gently then fill each silicone mold halfway full. 18 Bake for 18-20 minutes until the mini cakes meet the toothpick test (stick a toothpick in and it comes out clean). 20 Let the mini cakes cool for ten minutes in the molds before turning upside down and removing them from the mold. If your mold was greased well, the muffins should slide out easily. 40 You are of course welcome to choose whether you want to cut off the domed portion of your cakes into a perfect cylinder or simply let them be! 39 Allow to cool completely before frosting. Cream Cheese Frosting 32 Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy. 34 Scrape down the sides, then add in the powdered sugar slowly and vanilla paste 36 Place cream cheese frosting in a plastic bag or pastry bag and cut off the tip. Add a dollop of frosting onto each mini cake, add a cherry on top and enjoy!View original recipe