Rich Chocolate Mini-Cakes

Rich Chocolate Mini-Cakes

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories200
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium125 mg5% DV
Total Carbohydrates31 g10% DV
Dietary Fiber1.0 g4% DV
Sugars22 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories200
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium125 mg5% DV
Total Carbohydrates31 g10% DV
Dietary Fiber1.0 g4% DV
Sugars22 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • WHITE DRIZZLE (recipe follows)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegetable oil
  • 3 tablespoons HERSHEY'S Cocoa
  • CHOCOLATE GLAZE (recipe follows)
  • 1/2 cup water
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar

Directions

  • 1. Heat oven to 350°F. Lightly grease small muffin cups (1-3/4 inches in diameter).
  • 2. Stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add water, oil and vanilla; stir or whisk until batter is smooth and well blended. (Batter will be thin.) Spoon batter into prepared cups, filling each 2/3 full.
  • 3. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool in pan on wire rack 3 minutes. Remove from pan to wire rack. Cool completely.
  • 3. Prepare CHOCOLATE GLAZE; dip rounded portion of cakes into glaze or spread glaze on tops. Place on wax-paper-covered tray; refrigerate 10 minutes to set glaze. Prepare WHITE DRIZZLE; drizzle onto mini-cakes. About 2 dozen mini-cakes.
  • CHOCOLATE GLAZE: Melt 2 tablespoons butter or margarine in small saucepan over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth and slightly thickened. About 3/4 cup glaze.
  • WHITE DRIZZLE: Microwave 1/2 cup HERSHEY'S Premier White Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl at MEDIUM (50%) 30 seconds; stir until smooth. If necessary, microwave an additional 10 seconds or just until chips are melted and smooth when stirred.
Ingredients sitting on a table

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