Espresso Filled Mini Cakes

Espresso Filled Mini Cakes

Mmmm. Rich chocolate cake with espresso cream filling is a coffee lover’s dream dessert. Everyone will want a whole cake to themselves, and they can—they’re mini!

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 35  Minutes

Ingredients

  Amount Per Serving % DV *
Calories430
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium460 mg19% DV
Total Carbohydrates54 g18% DV
Dietary Fiber2.0 g8% DV
Sugars35 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron20% DV
  Amount Per Serving % DV *
Calories430
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium460 mg19% DV
Total Carbohydrates54 g18% DV
Dietary Fiber2.0 g8% DV
Sugars35 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron20% DV
  • 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 water boiling
  • ESPRESSO CREAM FILLING (recipe follows) OR apricot preserves or other flavor of your choice
  • COCOA GLAZE (recipe follows)

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 or preserves; replace top of cake. Drizzle with COCOA GLAZE. Refrigerate until serving time. Refrigerate leftover cakes. About 14 mini cakes.
  • ESPRESSO CREAM FILLING: Combine 1 cup (1/2 pt.) cold whipping cream, 1/4 cup powdered sugar and 2 teaspoons powdered instant espresso (or powdered instant coffee) in small bowl; beat until stiff. About 2 cups filling.
  • COCOA GLAZE
  • 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
  • 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. About 1 cup glaze.
  • NOTE: Glaze may be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.
  • VARIATION: CUPCAKES: Line muffin pan (2-1/2 inches in diameter) with paper bake cups. Fill 1/2 full with batter. Bake at 350°F. 20 minutes or until wooden pick inserted in center comes out clean. Fill and glaze as directed in recipe. About 3 dozen cupcakes.
Ingredients sitting on a table

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