Hot Chocolate Mini Cakes
I’m soaking up this week after Christmas with a low-key schedule of family time and experimenting in the kitchen! My kids love hot cocoa during winter break, especially since it’s absolutely freezing here in Seattle. Today, instead of hot chocolate in a cup, I made hot chocolate in a cake!
I love it when I already have everything I need in my pantry. Isn’t that the best?
You can’t mess this recipe up, we baked, decorated AND sampled these in under an hour! My kind of recipe… quick and easy.
What’s fun about this recipe is, you can swap the icing for a variety of flavors, just like you’d add different toppings to your hot chocolate. You could mix in chopped peppermints (left over candy canes), drizzle in some caramel, or even use chocolate icing. Get creative!
I liked how they looked plain but we decided to top ours with mini marshmallows and sprinkle with sanding sugar to give them a hot chocolate look!
Hot Chocolate Mini Cakes
You will need:
(2) 9×13 baking pans
Baking spray
Round Biscuit or cookie cutter
Disposable pastry bag
Mini marshmallows
1 batch buttercream icing (see recipe card below) or canned icing
Ingredients:
Chocolate Cake Mix
4 eggs
1/3 cup oil
1 cup International Delight Hot Chocolate
Directions:
1. Preheat oven to 350 degrees. Coat pans with non-stick spray.
2. Using electric mixer, combine cake mix, eggs, hot chocolate and oil on medium speed for 2-3 minutes or until well blended.
3. Pour half of the batter into each of the prepared pans.
4. Bake cakes for 15-17 minutes each or until toothpick inserted into the center comes out clean.
5. Remove pans from the oven and allow to cool for 25-30 minutes. Run an knife around the edges of the cakes, flip pans over to gently extract cakes. Let cakes cool completely before frosting.
6. Make buttercream frosting while waiting for cakes to cool.
7. Fill disposable decorating bag with icing. Cut tip of icing bag about 1/2 inch.
8. Using biscuit cutter, cut 12-15 circles out of each cake (or more, depending on size of cutter).
9. Using filled decorating bag, begin to pipe icing on half of the cake circles.
10. After half of the cake circles have icing, top with remaining cake circles.
11. Using a vertical motion, pipe a dollop of icing on each cake top.
12. If desired, decorate top of each mini cake with mini marshmallows and sanding sugars.
Hot Chocolate Mini Cakes
Equipment
- (2) 9x13 baking pans
- Baking spray
- Round Biscuit or cookie cutter
- disposable pastry bag
- Mini marshmallows
- 1 batch buttercream icing (see recipe card below) or canned icing
Ingredients
- Chocolate Cake Mix
- 4 eggs
- 1/3 cup oil
- 1 cup International Delight Hot Chocolate
Instructions
- Preheat oven to 350 degrees. Coat pans with non-stick spray.
- Using electric mixer, combine cake mix, eggs, hot chocolate and oil on medium speed for 2-3 minutes or until well blended.
- Pour half of the batter into each of the prepared pans.
- Bake cakes for 15-17 minutes each or until toothpick inserted into the center comes out clean.
- Remove pans from the oven and allow to cool for 25-30 minutes. Run an knife around the edges of the cakes, flip pans over to gently extract cakes. Let cakes cool completely before frosting.
- Make buttercream frosting while waiting for cakes to cool.
- Fill disposable decorating bag with icing. Cut tip of icing bag about 1/2 inch.
- Using biscuit cutter, cut 12-15 circles out of each cake (or more, depending on size of cutter).
- Using filled decorating bag, begin to pipe icing on half of the cake circles.
- After half of the cake circles have icing, top with remaining cake circles.
- Using a vertical motion, pipe a dollop of icing on each cake top.
- If desired, decorate top of each mini cake with mini marshmallows and sanding sugars.
Not only are these simple to make, they’re a perfect New Year’s treat. Whip up some Hot Chocolate Mini Cakes to ring in 2016 with your friends and family!
Pin this idea for later!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.