Festive Chocolate Gingerbread Mini Cakes Recipe
Delight in these moist, spiced mini cakes topped with glossy chocolate glaze, perfect for holiday celebrations.
Ingredients
Dried Ingredients
- 113 g unsalted butter, softened
- 100 g brown sugar, packed
- 170 g molasses
- 1 large egg
- 120 ml buttermilk
- 120 ml hot water
- 375 ml all-purpose flour
- 60 ml unsweetened cocoa powder
- 1 tbsp corn syrup or honey (optional, for shine)
- 85 g semi-sweet chocolate chips
- 30 g unsalted butter
- 1 tsp baking soda
- 1 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp salt
Frosting & Garnishes
- Powdered sugar
- Crystallized ginger slices (optional)
- Holiday sprinkles
Instructions
- Preheat oven to 350F (175C) and grease mini bundt pans or molds.
- Whisk dry ingredients in a bowl. Cream butter and sugar, then add molasses and egg.
- Alternate adding dry ingredients and buttermilk; fold in hot water for a thin batter.
- Fill molds 3/4 full; bake 18-20 minutes; cool in pan 10 minutes, then transfer to wire rack.
- Melt chocolate and butter; stir in honey or corn syrup if desired. Drizzle over cooled cakes and garnish.
Notes
Ensure not to overbake for moist, tender cakes. Use high-quality chocolate for best glaze.