Description
Delightful mini cakes infused with espresso and chocolate chips, perfect for cozy nights or gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup brewed espresso (cooled)
- 1/4 cup vegetable oil
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Powdered sugar (for dusting)
- Whipped cream (for topping)
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your mini cake pan.
- Mix the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl.
- Beat the eggs, then mix in the cooled espresso and vegetable oil.
- Combine the wet and dry ingredients, stirring gently.
- Fold in the chocolate chips until evenly distributed.
- Fill each mini cake cavity about 2/3 full with batter.
- Bake for 15-20 minutes, until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Serve warm for gooey chocolate and enhanced espresso flavor. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg