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Mexican Chocolate Skull Cakes

Rich, moist, and flavorful mini chocolate skull cakes with notable undertones of vanilla, chili powder, coffee, and cinnamon.

Prep Time
20 mins
Cook Time
20 mins
Cool Time
20 mins
Total Time
1 hr 35 mins
Servings: 12
Calories: 405 kcal
Course: Dessert
Cuisine: American , Mexican

Ingredients

Roasted Berries:
  • 6 ounces blueberries
  • 6 ounces raspberries
  • 1/4 cup Truvia® Sweet Complete™ All-Purpose Sweetener
  • 1 vanilla bean split and seeds removed
Skull Cakes:
  • 2 cups all purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons instant coffee
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups butter softened
  • 1 cup Truvia® Sweet Complete™ All-Purpose Sweetener
  • 3/4 cup Truvia brown sugar blend packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1/2 cup freshly brewed hot coffee

Instructions

Roasted Berries:
    Cup of Yum
  1. Preheat oven to 450 degrees F.
  2. Place blueberries and raspberries in a baking dish and toss with sugar and vanilla bean and seeds.
  3. Roast for 20 minutes. Cool to room temperature before filling or topping cake.
Skull Cakes:
  1. Preheat oven to 325°F. Prepare the Skull Cakelet pan with baking spray or brush with butter and dust with cocoa. (the cocoa dusting gives the skulls a fun look).
  2. Whisk the flour, cocoa powder, baking powder, cinnamon, instant coffee, and salt together. 
  3. In a separate bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugars together until creamy and lightened, about 2 to 3 minutes. Add eggs one at a time, mixing well after each. Add the vanilla extract. 
  4. Put the mixer on low speed and add the buttermilk alternately with the dry ingredients in 4 additions. Mix until smooth. Add hot coffee slowly until well combined.
  5. Fill pan no more than 3/4 full in each well (about 1/2 cup each). Tap pan on top of counter to evenly distribute batter and eliminate air bubbles from the batter.
  6. Bake for 30 to 35 minutes. Allow cakelets to cool in pan 15 to 20 minutes before inverting onto a cooling rack. Repeat with remaining batter.
  7. Serve with roasted berries, dust with Truvia Sweet Complete Confectioners for a powdered sugar affect, or garnish as desired with royal icing, writing gel, candy decorations, or decorating sprinkles. 

Notes

  • Don’t be tempted to overfill with batter. Fill pan no more than 3/4 full in each well (about 1/2 cup each).
  • Truvia measures cup-for-cup like sugar.

Nutrition Information

Serving 12g Calories 405kcal (20%) Carbohydrates 37g (12%) Protein 7g (14%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 118mg (39%) Sodium 346mg (14%) Potassium 299mg (9%) Fiber 4g (16%) Sugar 15g (30%) Vitamin A 859IU (17%) Vitamin C 5mg (6%) Calcium 86mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 405

% Daily Value*

Serving 12g
Calories 405kcal 20%
Carbohydrates 37g 12%
Protein 7g 14%
Fat 26g 40%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 118mg 39%
Sodium 346mg 14%
Potassium 299mg 6%
Fiber 4g 16%
Sugar 15g 30%
Vitamin A 859IU 17%
Vitamin C 5mg 6%
Calcium 86mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.