Cakes

Espresso Filled Mini Cakes

Name: Espresso-Filled Mini Cakes Recipe | Hersheyland
Prep time: 35 min
Cook time: 10 min
Total time: 240 min
Yield: 14 mini cakes
Ingredients: 2 cups sugar; 1-3/4 cups all-purpose flour; 3/4 cup HERSHEY'S Cocoa; 1-1/2 tsps baking powder; 1-1/2 tsps baking soda; 1 tsp salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 tsps vanilla extract; 1 cup boiling water; 1 cup cold whipping cream (1/2 pt); 1/4 cup powdered sugar; 2 tsps instant espresso powder (or instant coffee powder); 1/2 cup whipping cream; 1-1/2 tsps light corn syrup; 1/2 cup HERSHEY'S Cocoa; 1/2 cup sugar; 1/2 Tbsp butter; 1-1/2 tsp vanilla extract

Skill Level: Intermediate

Coffee lovers, have we got a dessert for you. Our Espresso-Filled Mini Cakes layer an espresso cream filling between two rich chocolate cake halves made with HERSHEY'S Cocoa for the perfect after-dinner pick-me-up. And the best part? These mini cakes are made for one, so go ahead and savor the whole thing! Coffee and chocolate is a pleasant flavor combo in our espresso-filled mini cakes recipe. Perfect this pairing with our KIT KAT® Coffee Chiller!

Ingredients & Directions

Yields:: 14 mini cakes

Prep:: 35 Min.
Bake:: 25 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2 cups

sugar
1-3/4 cups

all-purpose flour
3/4 cup

HERSHEY'S Cocoa
1-1/2 tsps

baking powder
1-1/2 tsps

baking soda
1 tsp

salt
2

eggs
1 cup

milk
1/2 cup

vegetable oil
2 tsps

vanilla extract
1 cup

boiling water
Espresso Cream Filling (recipe follows) OR apricot preserves or other flavor of your choice
1 cup

cold whipping cream (1/2 pt)
1/4 cup

powdered sugar
2 tsps

instant espresso powder (or instant coffee powder)
Cocoa Glaze:
1/2 cup

whipping cream
1-1/2 tsps

light corn syrup
1/2 cup

HERSHEY'S Cocoa
1/2 cup

sugar
1/2 Tbsp

butter
1-1/2 tsp

vanilla extract

READY TO MAKE THIS?

You'll Need 

oven & stovetop

(14) 6-oz custard cups

bowls

mixer

cookie sheets

wire rack

saucepan

knife

Step-By-Step Directions

Heat oven to 350°F. Grease and lightly flour fourteen 6-ounce custard cups.

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.

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.

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.

Cocoa Glaze:

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.

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.

Additional questions?

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Espresso Filled Mini Cakes

Ingredients & Directions

Ingredients

Step-By-Step Directions

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