Description
These mini chocolate cakes are rich, moist, and easy to make, perfect for satisfying your chocolate cravings at any occasion. Enjoy them plain or topped with powdered sugar and chocolate frosting for an extra treat!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup chocolate chips (optional)
- Powdered sugar (for dusting, optional)
- Chocolate frosting (for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- In a separate bowl, mix the wet ingredients: milk, vegetable oil, egg, and vanilla extract. Whisk until fully blended.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. A few lumps are fine.
- Carefully stir in the boiling water. The batter will be thin.
- If desired, fold in chocolate chips.
- Grease your mini muffin tin or line it with paper liners.
- Fill each muffin cup about 2/3 full with batter.
- Bake in the preheated oven for 10-12 minutes for mini cakes or 15-18 minutes for regular-sized cakes. Check for doneness with a toothpick.
- Once baked, let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Dust the tops of the cakes with powdered sugar if desired.
- For a richer treat, frost the tops with chocolate frosting using a piping bag or spatula.
Notes
- Ensure not to overmix the batter to keep the cakes light and fluffy.
- You can customize the frosting or toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes