Go Back

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.