Mini Chocolate Chip Cakes
Cuisine: Cake
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hour 10 mins
This recipe yields 24 mini cakes plus two mini loaf cakes or one bundt cake.
Ingredients
  • Mini chocolate chip cakes:
  • turbinado sugar (approximately ¾ cup)
  • 2 cups (9.55 ounces) all purpose flour
  • ½ teaspoon (.10 ounces) baking soda
  • ¼ teaspoon salt
  • 11 tablespoons unsalted butter
  • 1¼ cups (9.20 ounces) sugar
  • ½ cup (4.45 ounces) light brown sugar
  • 3 eggs
  • ½ cup (4.40 ounces) sour cream
  • 1½ teaspoons (.20 ounces) vanilla extract
  • 2 tablespoons (1.05 ounces) milk
  • 1½ cups (10.30 ounces) chocolate chips
  • Chocolate glaze (optional):
  • 1 pound semisweet chocolate chips
  • 4 tablespoons (.50 ounces) vegetable oil
Instructions
  1. For the mini chocolate chip cakes:
  2. Preheat the oven to 350°F. Sprinkle turbinado sugar into the cake pop pan. Line two mini loaf pans with parchment paper and sprinkle with turbinado sugar.
  3. Whisk together the flour, baking soda and salt. Set aside.
  4. Place the butter, sugar and light brown sugar into a large mixing bowl. Cream the mixture until light and fluffy. Add the eggs, one at a time.
  5. Blend in one-half of the dry ingredients followed by the sour cream, vanilla and milk. Blend in the remaining dry ingredients.
  6. Stir in the chocolate chips.
  7. Transfer the batter to a gallon size plastic freezer bag. Seal the bag and cut off a bottom corner. Squeeze the batter into the cake pop pan, filling ¾ way to the top. Divide the remaining batter between the two mini loaf pans. Bake the cake pop pan at 350° for 20 minutes and bake the mini loaf pans for 35 minutes.
  8. Remove from the oven and cool for 10 minutes. Invert the cake pan onto a cooling rack. If any of the individual cakes stick to the pan, gently use a small metal spatula to help guide them out but do not scratch the pan. Cool completely before drizzling the chocolate on top.
  9. For the chocolate glaze:
  10. Melt the chocolate chips with the vegetable oil. Cool for 5 minutes.
  11. Transfer the chocolate to a quart size plastic freezer bag. Seal the bag and cut a small piece off a bottom corner. Drizzle the chocolate glaze over the mini cakes.
Recipe by Desserts Required at https://www.dessertsrequired.com/mini-chocolate-chip-cakes