Blackout Mini Cake Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
12 mins
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Total Time
37 mins
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Servings
24 cupcakes
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Calories
90 kcal
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Course
Baked Goods
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Cuisine
American
Blackout Mini Cake Recipe
Description
The "Blackout Mini Cake Recipe" details a chocolate mini cake batter combining all-purpose flour, cocoa powder, sugar, instant coffee, baking powder and soda, salt, water, and vegetable oil. The coffee enhances the chocolate depth without a strong coffee taste. The batter is portioned into mini muffin tins and baked to yield individual moist and tender cakes with a balanced chocolate flavor.
After cooling, the mini cakes are dipped in a smooth glaze made from butter, water, cocoa powder, vanilla, and powdered sugar. The glaze coats the cakes with a shiny, rich cocoa finish. If the cakes are fragile, glazing can be done by spooning the mixture on top rather than dipping.
The glazed mini cakes can be decorated with colorful candy melts, or traditionally topped with crumbled mini cakes for added texture. These bite-sized treats provide a concentrated chocolate experience suitable as snacks or party treats.
The recipe includes careful baking times and glaze preparation steps to ensure set cakes with a glossy finish, manageable for handling without crumbling.
Ingredients
For the Chocolate Cake:
- 2/3 cup all-purpose flour Gold Medal brand
- 3 tablespoons cocoa powder unsweetened dark
- 1/3 cup sugar
- 1 tablespoon instant coffee
- 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 butter unsalted
- 2 tablespoons cocoa powder unsweetened dark
- 2 tablespoons water
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 1 cup Candy Melts any color, or smaller portions of multiple colors, colored
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 a traditional blackout effect, skip the candy melts and sprinkle crumbled mini cakes over the glaze before it sets.
- If cakes crumble when dipped, apply glaze carefully with a spoon instead of full immersion.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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