CHOCOLATE GINGERBREAD MINI CAKES
These Chocolate Gingerbread Mini Cakes are rich, moist, and spiced to perfection. With deep chocolate flavour and festive gingerbread spice, they’re the perfect individual holiday dessert for gifting, entertaining, or cozy winter nights.
Ingredients
For the Cakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup molasses
- 2 large eggs
- ⅓ cup buttermilk
Optional Toppings:
- Powdered sugar
- Chocolate glaze or ganache
- Crystallized ginger
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini bundt pan.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa, ginger, cinnamon, nutmeg, baking soda, and salt.
Cream Butter and Sugar:
- In a large bowl, beat butter and brown sugar until light and fluffy. Add molasses and eggs, beating well after each addition.
Combine and Mix:
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, until smooth and combined.
Bake:
- Divide batter evenly among prepared pans. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Decorate (Optional):
- Dust with powdered sugar or drizzle with ganache. Garnish with crystallized ginger for extra holiday flair.
Notes
Make Ahead:
Mini cakes can be made 1–2 days ahead and stored in an airtight container. Customizing the Flavour:
Add orange zest or espresso powder for extra depth. Serving Suggestions:
Serve warm with vanilla ice cream, whipped cream, or a cup of spiced tea. Storage Tips:
Keep at room temperature in a sealed container for up to 3 days or refrigerate for up to 5 days.
Mini cakes can be made 1–2 days ahead and stored in an airtight container. Customizing the Flavour:
Add orange zest or espresso powder for extra depth. Serving Suggestions:
Serve warm with vanilla ice cream, whipped cream, or a cup of spiced tea. Storage Tips:
Keep at room temperature in a sealed container for up to 3 days or refrigerate for up to 5 days.