Espresso Filled Mini Cakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Ingredients:
2 cups sugar |
1 3/4 cups all-purpose flour |
3/4 cup hershey's cocoa |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 eggs |
1 cup milk |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
1 cup boiling water |
1 cup cold whipping cream |
1/4 cup powdered sugar |
2 teaspoons powdered instant espresso |
1/2 cup whipping cream |
1 1/2 teaspoons light corn syrup |
1/2 cup hershey's cocoa |
1/2 cup sugar |
1 tablespoon butter |
1 1/2 teaspoons vanilla extract |
Directions:
1. Heat oven to 350°F Grease and lightly flour fourteen 6-ounce custard cups.
2. 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.
3. 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:.
4. Combine 1 cup whipping cream, 1/4 cup powdered sugar and 2 teaspoons instant espresso powder in a small bowl; whip until stiff.
5. Replace tops of cakes and drizzle with cocoa glaze:.
6. 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.
7. Refrigerate until serving time; store leftovers in refrigerator.
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