| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 25 min |
| Yield: | 6 small cakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 large eggs, room temperature
- 2/3 cup sugar
- 3/4 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 12 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1/4 cup water
- 3 tablespoons corn syrup
- Fresh raspberries, colorful candies, or royal icing
Instructions
- Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
- Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel cupcake liners off and place cakes upside down on a rack.
- To make the glaze: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream, water and corn syrup to a simmer. Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside soft, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles.
- To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake. If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.
- Decorate mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 884 |
| Total Fat | 57 g |
| Saturated Fat | 35 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 4 g |
| Sugar | 64 g |
| Protein | 9 g |
| Cholesterol | 179 mg |
| Sodium | 253 mg |
Reviews
Perfection! A Lost Recipe Found! My Dear Nana Made These From “Scratch” & No One Could Locate The Original Recipe. She Made Them & Glazed w/Bitter~Sweet Chocolate Glaze. Tea Time Treats Not Very Often,Tho’ Enough The Memory IS STILL w/Me.The Cake is Moist & Perfect For The Additional Slight Tang Of Chocolate Glaze. Not Too Sweet. A Lovely Tender Crumb & Delicious Glaze. Have A Hot Pot Of Tea & Enjoy w/A Dear Group of Friends.{Nana Had To Leave Seeded Fruits Out Due To An Illness.I Enjoy Raspberries & WILL Happily Oblige.}
I doubled the recipe for the cakes and glaze. I decorated each cake for easter with speckled eggs coconut and peeps.
The cakes are the best not-out-of-a-box-mix cake that I have ever made. Very delicious and moist! The glaze was hard to work with probably due to doubling it. I did not need to double the recipe for twice as many cakes. I also made it too thin so I would not add all of the liquids to the chocolate. Next time I will make the chocolate sauce differently or use a different recipe. However I can’t wait to repeat this recipe.
looks good
The kids loved it. It was so moist!!!!!
I’ve tried this recipe twice now and the first time they came out great, the second…not so great. I think it has a lot to do with beating the eggs correctly, having the eggs at the right temp, and having the butter at the right temp. I didn’t do all that the second time. Follow the directions to a “T,” it makes a difference. I do love the icing!