Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe

If you are searching for a decadent treat that perfectly combines moist, melt-in-your-mouth texture with layers of rich chocolatey goodness, look no further than this Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe. These petite cakes are the ultimate indulgence, effortlessly blending a tender chocolate crumb with an irresistibly smooth and luscious fudge frosting. Whether you’re celebrating a special occasion or just craving a personal chocolate delight, these mini cakes bring warmth and joy with every bite.

Ingredients You’ll Need

Sometimes, the simplest ingredients create the most extraordinary flavors. Each component in this recipe plays a vital role, from the rich Dutch processed cocoa enhancing the depth of chocolate, to the buttermilk lending a light tang and tender crumb to the cakes.

• 195 grams plain flour: The base that creates structure and a tender cake crumb.
• 55 grams Dutch processed cocoa powder: Adds deep, rich chocolate flavor and a beautiful color.
• 1.75 teaspoons baking powder: Helps the cakes rise to a perfect, fluffy height.
• 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
• 170 grams melted unsalted butter: Contributes moisture and richness without overpowering.
• 150 grams white granulated sugar: Adds sweetness and lightness.
• 150 grams packed brown sugar: Brings warmth and a subtle hint of molasses for complexity.
• 3 large eggs: Provides structure and helps the cake rise while keeping it moist.
• 2 teaspoons vanilla extract: Infuses a fragrant sweetness that lifts the chocolate flavor.
• 1 cup buttermilk: Makes the cakes tender and adds a mild tanginess that balances the sugar.
• 180 grams dark chocolate: Essential for the luxurious fudge frosting with a deep cocoa kick.
• 115 grams unsalted butter: Gives the frosting a smooth, creamy texture.
• 80 milliliters whole milk: Lightens the frosting to the perfect consistency.
• 55 grams Dutch processed cocoa powder: Intensifies the fudge frosting’s chocolate richness.
• Pinch of fine sea salt: Elevates the chocolate flavor in the frosting and balances sweetness.
• 2 teaspoons vanilla extract: Adds a fragrant, cozy sweetness to the frosting.
• 325 grams icing sugar: Sweetens and thickens the frosting to a perfect piping consistency.

How to Make Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 180°C (350°F) and greasing your mini cheesecake pan thoroughly to ensure easy release of the delicate cakes. Next, whisk the plain flour, cocoa powder, baking powder, and salt together in one bowl; this dry mix forms the flavorful backbone of your cakes.

Step 2: Combine Wet Ingredients

In a separate mixing bowl, blend the melted unsalted butter with granulated and brown sugars until smooth and glossy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to infuse that lovely aroma.

Step 3: Mixing Wet and Dry Ingredients

It’s now time to bring the two components together. Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, stirring gently after each addition. The batter should look velvety and smooth — be careful not to overmix, as you want to keep the cakes tender and light.

Step 4: Bake Your Mini Cakes

Fill each cavity of your greased pan about two-thirds full with batter. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. This cooling step is crucial for the perfect frosting application.

Step 5: Make the Rich Chocolate Fudge Frosting

While the cakes cool, melt the dark chocolate, butter, whole milk, cocoa powder, and a pinch of sea salt together in a saucepan over low heat. Stir continuously to achieve a silky smooth texture. Pour this mixture into a bowl and let it cool for about ten minutes.

Step 6: Finalize the Frosting

Once slightly cooled, beat in the icing sugar until well combined. Allow the frosting to rest at room temperature for 45 to 60 minutes, until it thickens enough to pipe beautifully onto your mini cakes.

Step 7: Assemble Your Delightful Mini Cakes

To achieve a stunning presentation, carefully slice off the domed tops of the cooled cakes or opt to slice each cake in half for delightful mini layers. Then, either spread or pipe the luscious chocolate fudge frosting generously atop each mini cake, creating an irresistible finished look that will have everyone reaching for seconds.

How to Serve Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe

Garnishes

Adding a little finishing touch can turn these mini cakes from delightful to spectacular. Consider decorating with fresh berries like raspberries or strawberries, which offer a bright contrast to the rich chocolate. A sprinkle of finely chopped toasted nuts or a dusting of cocoa powder can also add texture and eye appeal.

Side Dishes

Pair your Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe with a light accompaniment such as a dollop of whipped cream or a scoop of vanilla bean ice cream to complement the chocolate’s intensity. Fresh fruit salad or espresso coffee make perfect partners, balancing richness with freshness or bitterness.

Creative Ways to Present

For a charming dessert table, arrange the mini cakes on a tiered stand with delicate doilies for an elegant effect. Wrap each one in decorative cupcake liners or place them inside small clear boxes as thoughtful homemade gifts. For parties, pipe swirls of frosting topped with edible gold leaf or chocolate shavings to wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe in an airtight container at room temperature for up to two days. For extended freshness, store them in the refrigerator where they will last for about 4 to 5 days, but be sure to bring them back to room temperature before serving for the best flavor and texture.

Freezing

You can freeze these mini cakes either frosted or unfrosted. Wrap them individually in plastic wrap, then place them in an airtight freezer-safe container or bag. Frozen, they’ll maintain their quality for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then bring to room temperature.

Reheating

To warm the cakes slightly without melting the frosting, let them sit at room temperature for about 30 minutes before serving. If desired, gently warm unfrosted mini cakes in the microwave for 10 to 15 seconds on low power to revive that fresh-baked softness.

FAQs

Can I make this recipe dairy-free?

Absolutely! Substitute the unsalted butter with a plant-based butter alternative and swap whole milk and buttermilk for your favorite dairy-free options like almond or oat milk. Keep in mind that flavor and texture might vary slightly, but the cake will still be delicious.

What can I use instead of Dutch processed cocoa powder?

If Dutch processed cocoa powder isn’t available, unsweetened natural cocoa powder can work as a substitute, but it may alter the pH balance and affect the cake’s tenderness and color slightly. Adding a pinch of baking soda can help balance acidity if needed.

How do I know when the mini cakes are done baking?

A simple toothpick test is best—insert a toothpick into the center of a cake, and if it comes out clean or with a few moist crumbs, the cakes are perfectly baked. Overbaking can dry them out, so it’s important to check towards the end of the baking time.

Can I use this frosting recipe for other cakes?

Definitely! The rich chocolate fudge frosting is versatile and pairs wonderfully with larger chocolate cakes, brownies, or even cupcakes. Adjust the quantities as needed to cover your desired dessert.

What’s the best way to get a smooth frosting finish?

Ensure the frosting is cool but still soft enough to spread easily. Use an offset spatula for smooth application, and for a polished look, refrigerate the frosted cakes briefly before serving to set the frosting.

Final Thoughts

Trying out this Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe is like inviting a hug in dessert form—warm, satisfying, and truly unforgettable. They’re small in size but big on flavor, perfect for sharing or savoring solo. Once you experience how easy it is to bring these charming cakes to life, you’ll find them quickly becoming a beloved staple in your baking repertoire. So grab your mixing bowls and get ready to enjoy every rich, decadent bite!

Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe

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3.9 from 34 reviews

• Author: admin
• Total Time: 59 minutes
• Yield: 9 mini cakes 1x

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Description

These rich and decadent Chocolate Mini Cakes are perfect for any chocolate lover. Featuring moist chocolate cakes topped with a smooth and creamy chocolate fudge frosting, these mini treats are ideal for parties or a special dessert. Made with Dutch processed cocoa powder and layered with a luscious homemade fudge frosting, these cakes offer a perfect balance of sweetness and intense chocolate flavor.

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Ingredients

Scale 1x2x3x

For the Chocolate Cakes

• 195 grams plain flour
• 55 grams Dutch processed cocoa powder
• 1.75 teaspoons baking powder
• 1/2 teaspoon salt
• 170 grams melted unsalted butter
• 150 grams white granulated sugar
• 150 grams packed brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

For the Chocolate Fudge Frosting

• 180 grams dark chocolate
• 115 grams unsalted butter
• 80 milliliters whole milk
• 55 grams Dutch processed cocoa powder
• Pinch of fine sea salt
• 2 teaspoons vanilla extract
• 325 grams icing sugar

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Instructions

1. Prepare the oven and pan: Preheat your oven to 180°C (350°F) and grease a mini cheesecake pan to prevent the cakes from sticking.
2. Mix dry ingredients: In a large bowl, whisk together the plain flour, Dutch processed cocoa powder, baking powder, and salt until evenly combined.
3. Combine wet ingredients – Part 1: In a separate bowl, whisk together melted unsalted butter, white granulated sugar, and packed brown sugar until smooth and well blended.
4. Add eggs and vanilla: Beat the eggs into the wet mixture one at a time to ensure proper incorporation, followed by the vanilla extract for flavor.
5. Combine dry and wet ingredients: Gradually add the dry ingredients alternately with the buttermilk to the wet mixture, mixing gently until just combined to maintain a tender crumb.
6. Fill the cake pan: Pour the batter into the greased mini cheesecake pan, filling each cavity about two-thirds full to allow room for rising.
7. Bake the cakes: Place the pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool completely before frosting.
8. Make the chocolate fudge frosting: In a saucepan, melt together the dark chocolate, unsalted butter, whole milk, cocoa powder, and a pinch of fine sea salt over low heat until smooth and well combined.
9. Cool the frosting mixture: Pour the melted chocolate mixture into a bowl and let it cool for 10 minutes to slightly thicken.
10. Add icing sugar: Beat in the icing sugar and vanilla extract until the frosting is smooth and fully combined.
11. Let the frosting set: Allow the frosting to cool and set at room temperature for 45-60 minutes, or until it reaches a consistency stiff enough to pipe.
12. Assemble the mini cakes: Slice off the domes from the cooled mini cakes or split them in half to create mini layer cakes.
13. Frost the cakes: Spread or pipe the chocolate fudge frosting generously over the cakes, decorating as desired before serving.

Notes

• Ensure the cakes are completely cooled to prevent the frosting from melting.
• Use Dutch processed cocoa for a smoother, less acidic chocolate flavor.
• For a gluten-free version, substitute the plain flour with a gluten-free flour blend.
• The frosting can be stored in the refrigerator; bring it to room temperature and re-whip before using.
• Mini cheesecake pans are ideal for creating uniform mini cakes, but muffin tins can be used as an alternative.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American