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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups sugar
1-3/4 cups flour
3/4 cup Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
ESPRESSO CREAM FILLING (recipe follows)OR apricot preserves or other flavor of your choice
COCOA GLAZE(recipe follows)
:Heat oven to 350. Grease and lightly flour fourteen 6 oz custard cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks; remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with FILLING or preserves; replace top of cake. Drizzle with COCOA GLAZE. Refrigerate until serving time. Refrigerate leftover cakes. About 14 mini cakes.
ESPRESSO CREAM FILLING: Combine 1 cup (1/2 pt.) cold whipping cream, 1/4 cup confectioners sugar and 2 tsp confectioners instant espresso (or confectioners instant coffee) in small bowl; beat until stiff. About 2 cups filling.
COCOA GLAZE
1/2 cup whipping cream
1 1/2 tsp light corn syrup
1/2 cup Cocoa
1/2 cup sugar
1 tbsp butter
1 1/2 tsp vanilla extract
Stir together whipping cream and corn syrup in small saucepan. Stir together cocoa and sugar in small bowl; add to cream mixture, stirring well. Add butter. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Do not boil. Remove from heat; stir in vanilla. Cool to desired consistency. About 1 cup glaze.
NOTE: Glaze may be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.
VARIATION: CUPCAKES: Line muffin pan (2 1/2 inches in diameter) with paper bake cups. Fill 1/2 full with batter. Bake at 350. 20 minutes or until wooden pick inserted in center comes out clean. Fill and glaze as directed in recipe. About 3 dozen cupcakes.
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ESPRESSO FILLED MINI CAKES
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups sugar
1-3/4 cups flour
3/4 cup Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
ESPRESSO CREAM FILLING (recipe follows)OR apricot preserves or other flavor of your choice
COCOA GLAZE(recipe follows)
:Heat oven to 350. Grease and lightly flour fourteen 6 oz custard cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks; remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with FILLING or preserves; replace top of cake. Drizzle with COCOA GLAZE. Refrigerate until serving time. Refrigerate leftover cakes. About 14 mini cakes.
ESPRESSO CREAM FILLING: Combine 1 cup (1/2 pt.) cold whipping cream, 1/4 cup confectioners sugar and 2 tsp confectioners instant espresso (or confectioners instant coffee) in small bowl; beat until stiff. About 2 cups filling.
COCOA GLAZE
1/2 cup whipping cream
1 1/2 tsp light corn syrup
1/2 cup Cocoa
1/2 cup sugar
1 tbsp butter
1 1/2 tsp vanilla extract
Stir together whipping cream and corn syrup in small saucepan. Stir together cocoa and sugar in small bowl; add to cream mixture, stirring well. Add butter. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Do not boil. Remove from heat; stir in vanilla. Cool to desired consistency. About 1 cup glaze.
NOTE: Glaze may be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.
VARIATION: CUPCAKES: Line muffin pan (2 1/2 inches in diameter) with paper bake cups. Fill 1/2 full with batter. Bake at 350. 20 minutes or until wooden pick inserted in center comes out clean. Fill and glaze as directed in recipe. About 3 dozen cupcakes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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