Chocolate Gingerbread Mini Cakes are the perfect holiday treat, combining the rich flavors of chocolate with the warm spices of gingerbread. These delightful mini cakes are moist, flavorful, and ideal for festive gatherings or as a sweet indulgence with a cup of tea or coffee.
Why You’ll Love This Recipe
- Festive Flavor: The classic combination of gingerbread spices and chocolate makes these cakes a holiday favorite.
- Miniature Charm: Their individual size makes them perfect for parties, gift-giving, or portion control.
- Moist Texture: These cakes are soft and tender, with a melt-in-your-mouth quality.
- Customizable: Add toppings like whipped cream, powdered sugar, or a drizzle of icing for extra flair.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking soda
- Ground ginger, cinnamon, nutmeg, and cloves
- Unsalted butter
- Brown sugar
- Molasses
- Eggs
- Milk
Directions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a mini cake or muffin tin.
- Combine Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and spices.
- Cream Butter and Sugar: In a separate bowl, beat the butter and brown sugar until fluffy. Add molasses and mix well.
- Add Eggs and Milk: Incorporate the eggs one at a time, then gradually mix in the milk.
- Combine Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fill Molds: Divide the batter evenly into the prepared tin.
- Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the tin for 10 minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes 12 mini cakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Frosting: Top with cream cheese frosting or a simple glaze made from powdered sugar and milk.
- Add-ins: Stir in chocolate chips, chopped nuts, or dried cranberries for added texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make these cakes gluten-free.
- Spicier: Increase the ginger for a spicier kick.
Storage/Reheating
- Storage: Store the mini cakes in an airtight container at room temperature for up to 3 days. Refrigerate if keeping for up to 1 week.
- Reheating: Warm in the microwave for 10–15 seconds to restore their soft texture.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I make these mini cakes ahead of time?
Yes, they can be made a day or two ahead and stored in an airtight container.
2. Can I use blackstrap molasses?
Blackstrap molasses has a stronger flavor and is less sweet, so regular molasses is recommended.
3. Can I make this recipe in a regular cake pan?
Yes, use an 8-inch cake pan and adjust the baking time to 25–30 minutes.
4. How do I know when the cakes are done?
Insert a toothpick in the center; if it comes out clean, the cakes are ready.
5. Can I substitute the butter with oil?
Yes, use an equal amount of vegetable or coconut oil.
6. What can I use instead of molasses?
You can substitute with dark corn syrup, honey, or maple syrup, though the flavor will differ.
7. How do I prevent the cakes from sticking to the tin?
Grease the tin well or use parchment liners to avoid sticking.
8. Can I double the recipe?
Yes, simply double the ingredients and bake in batches if needed.
9. What toppings pair well with these cakes?
Whipped cream, a dusting of powdered sugar, or a drizzle of melted chocolate work wonderfully.
10. Are these cakes kid-friendly?
Absolutely! Their sweet and spiced flavor makes them a hit with kids.
Conclusion
Chocolate Gingerbread Mini Cakes are a festive and delicious treat that will brighten your holiday season. Whether you serve them as a dessert or enjoy them with a cozy beverage, these mini cakes are sure to impress. With their delightful combination of flavors and easy-to-follow recipe, they’re a must-try for gingerbread lovers.
PrintChocolate Gingerbread Mini Cakes
Chocolate Gingerbread Mini Cakes are delightful treats that combine the rich flavors of chocolate with the warm spices of gingerbread. These moist, bite-sized cakes are perfect for holiday gatherings or as a cozy dessert on a chilly evening.
Ingredients
For the Cakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup mini chocolate chips
For the Chocolate Ganache:
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon maple syrup (optional)
Instructions
- Prepare the Cakes:
- Preheat your oven to 350°F (175°C). Grease a mini cake pan or muffin tin.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add the molasses and mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mini chocolate chips.
- Spoon the batter into the prepared mini cake pan, filling each cavity about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Chocolate Ganache:
- Place the chopped dark chocolate in a medium bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt the chocolate.
- Add the maple syrup, if using, and stir until the mixture is smooth and glossy.
- Allow the ganache to cool to room temperature, then refrigerate until it reaches a spreadable consistency.
- Assemble the Mini Cakes:
- Once the cakes are completely cool, use a piping bag fitted with a large star nozzle to pipe the ganache onto the tops of the cakes.
- You can create two- or three-layer mini cakes by stacking them with ganache between each layer.
- Decorate with fresh cranberries and rosemary sprigs for a festive touch.
- For a snowy effect, blend some desiccated coconut and sprinkle it on top and around the mini cakes.
Notes
- If you don’t have buttermilk, you can make a substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.
- These mini cakes can be made ahead of time and stored in an airtight container.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.