Blackout Mini Cake Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
37 mins
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Servings
24 cupcakes
-
Calories
90 kcal
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Course
Baked Goods
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Cuisine
American
Blackout Mini Cake Recipe
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Decadent little nibbles of chocolate cake covered in rich chocolate glaze.
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Ingredients
For the Chocolate Cake:
- 2/3 cup all-purpose Gold Medal Flour
- 3 tablespoons unsweetened dark cocoa powder
- 1/3 cup sugar
- 1 tablespoon instant coffee granules
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup water
- 3 tablespoons vegetable oil
For the Glaze:
- 2 tablespoons unsalted butter
- 2 tablespoons unsweetened dark cocoa powder
- 2 tablespoons water
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 1 cup colored candy melts any color, or smaller portions of multiple colors
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Instructions
- Preheat the oven to 350 degrees F and spray mini muffin tins with non-stick cooking spray. In a medium bowl, mix all the dry ingredients for the cakes. Then whisk in the water and oil until smooth. Spoon the batter into 24 muffins tins, filling only 2/3 full.
- Bake for 12-15 minutes, until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool for 3-5 minutes in the pans, then flip them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the glaze. Place the butter, water, and cocoa powder in a microwave-safe bowl. Microwave the mixture for 1-2 minutes until warm, them whisk in the vanilla and powdered sugar until smooth. Allow the glaze to cool a little before dipping. Carefully dip the top of each mini cake into the glaze, then place back on the wire rack to set. If the cakes are so tender they start to crumble when you dip them, hold them sideways and spoon the glaze over the tops.
- Once the glaze has hardened, place the candy melts in a small microwave-safe bowl and microwave in 30 second intervals, stirring in between, until melted, usually 60-90 seconds total. Spoon the melted candy melts into a piping bag with a small tip, or a squirt bottle (or a plastic bag with the tip cut off) and pipe lines over the top of each mini cake. Allow the candy melt lines to harden before moving. Store in an air-tight container until ready to serve.
Notes
- For "traditional" blackout cakes, skip the candy melts and crumble two of the mini cakes into small crumbs. After dipping each cake in glaze, sprinkle cake crumbles over the top and allow to harden.
Nutrition Information
Show Details
Serving
1cupcake
Calories
90kcal
(5%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
3mg
(1%)
Sodium
41mg
(2%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
30IU
(1%)
Calcium
5mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 90kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 41mg | 2% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 30IU | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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