Best Mini Hot Chocolate Cakes Recipes

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MINI HOT CHOCOLATE CAKES



Mini Hot Chocolate Cakes image

Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 8

5 ounces semisweet or bittersweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal™ all-purpose flour
Additional powdered sugar, if desired
1 can (21 ounces) cherry pie filling, if desired

Steps:

  • Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
  • Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
  • Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.

Nutrition Facts : Calories 485, Carbohydrate 53 g, Cholesterol 160 mg, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 160 mg

MEXICAN HOT CHOCOLATE MINI-BUNDT CAKES



Mexican Hot Chocolate Mini-Bundt Cakes image

Make and share this Mexican Hot Chocolate Mini-Bundt Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 12 mini-bundt cakes

Number Of Ingredients 14

2 cups flour
2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 -2 tablespoon cinnamon
3 small eggs
1/2 cup buttermilk
1 cup butter
6 ounces bittersweet chocolate
1/2 cup cocoa powder
2/3 cup espresso or 2/3 cup strongly brewed coffee
2 tablespoons vanilla extract
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
  • In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
  • Beat eggs and buttermilk together and set aside.
  • Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
  • Add in cocoa powder and espresso; stir until thoroughly combined.
  • Add the egg mixture to the chocolate mixture.
  • Stir in the remaining 1 cup sugar, vanilla, and almond extract.
  • Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
  • Pour the batter into the prepared Mini-Bundt pans.
  • Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
  • Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.

Nutrition Facts : Calories 374.7, Fat 17.1, SaturatedFat 10.4, Cholesterol 80.2, Sodium 337.8, Carbohydrate 52.5, Fiber 2.1, Sugar 34.3, Protein 4.6

MINI HOT CHOCOLATE CAKES



Mini Hot Chocolate Cakes image

Love chocolate? You'll find a hot, flowing chocolate center that oozes decadence when you fork into these gems.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 8

5 ounces semisweet or bittersweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal™ all-purpose flour
Additional powdered sugar, if desired
1 can (21 ounces) cherry pie filling, if desired

Steps:

  • Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
  • Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
  • Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.

Nutrition Facts : Calories 485, Carbohydrate 53 g, Cholesterol 160 mg, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 160 mg

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