Rich chocolate cupcakes frosted with achocolate glaze and decorated with a white chocolate drizzle.
Recipe: Rich Chocolate-CoveredMini-Cakes
Mini Cakes:2/3 cup all-purpose flour1/2 cup granulated sugar3 tablespoons unsweetened cocoa powder 1/2 teaspoon baking powder1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup water3 tablespoons vegetable oil1 1/2 teaspoons vanilla extract Chocolate Glaze:2 tablespoons butter2 tablespoons unsweetened cocoa powder2 tablespoons water1 cup powdered sugar1/2 teaspoon vanillaWhite Chocolate Drizzle:1/2 cup white chocolate chips1 tablespoon vegetable shortening (notoil or butter)
Heat oven to 350°F (175°C). Lightlygrease small muffin cups (1 3/4-inches in diameter).
For Mini Cakes: In a large bowl, stirtogether flour, sugar, cocoa, baking powder, baking soda andsalt. Add water, oil and vanilla; stir or whisk until batteris smooth and well blended. Spoon batter into prepared muffincups, filling each 2/3 full.
Bake 12 to 14 minutes or until top springsback when touched lightly in center. Cool in pan on wire rackfor 3 minutes. Remove from pan to wire rack. Cool completely.
For Chocolate Glaze: In a small saucepan,melt butter over low heat; add cocoa and water and cook, stirringconstantly, until smooth and slightly thickened; do not boil.Remove from heat; cool slightly. Whisk in powdered sugar andvanilla until smooth and slightly thickened.
Spread tops of cakes with glaze. Placeon wax paper-covered tray or baking sheet; refrigerate 10 minutesto set glaze.
For White Chocolate Drizzle: Microwavewhite chocolate chips and shortening on HIGH (100%) for 30 seconds;stir until smooth. If necessary, microwave an additional 15 secondsor just until chips are melted and smooth when stirred.Drizle onto glazed mini-cakes.
Makes about 2 dozen mini-cakes.
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