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  • February 5, 2023

Mini Chocolate Chip Cakes

August 23, 2016 By Betsy Cohen

Mini Chocolate Chip Cakes are perfect to serve at a dinner party or just to make your family and friends very happy when dessert is served.

Mini Chocolate Chip Cakes


I recently saw everybody’s buddy, Buddy Valastro’s cake pop pan at a food show.  The pan makes 24 cake pops at a time.  I asked if I could try it out and was very happy when it arrived.  I am not really a cake pop baker but I do love easy desserts and my mind, immediately, started playing with different cake options I knew would work well in the pan.  Ultimately, I decided to make Mini Chocolate Chip Cakes.

The shape of the cakes reminds me of two different size hat boxes stacked on top of each other, kind of like a present.  Who doesn’t love presents, especially edible ones??!!??

Anytime I try a new multi-cake pan, I wonder if the cakes will come out whole once they’re baked. Even though this pan is nonstick, I still called the company to find out if I should prep it before adding batter.  The lovely lady told me that I could spray it with nonstick cooking spray if desired.

Mini Chocolate Chip Cakes are perfect to serve at a dinner party or just to make your family and friends very happy when dessert is served.

I decided I would go where Desserts Required has never gone before and did not spray the pan.  I sprinkled a little turbinado sugar into each cup before piping in the batter.  To say that I was relieved that the Mini Chocolate Chip Cakes came out easily would be an understatement.

You may have already noticed that decorating little itty bitty cakes is not my thing and these cakes do not have to be decorated as they are quite tasty on their own.  Yet, there are still plenty of ways to present a gorgeous little cake without spending hours and hours in the kitchen.

In this case, I melted chocolate chips with a little bit of vegetable oil.  Coconut oil could also work but I did not have any in the house.  The chocolate was drizzled over the cakes from a quart size plastic freezer bag.  Easy peasy!

Mini Chocolate Chip Cakes are perfect to serve at a dinner party or just to make your family and friends very happy when dessert is served.

In addition to trying out this new fabulous pan from Cake Boss, I received samples from Wholesome! Sweeteners.  Wholesome! products are fair trade certified, organic, natural and non-gmo project verified sweeteners sourced from ethically and environmentally responsible growers and manufacturers.  The pan, brown sugar and sugar were all fantastic and I am very excited to continue using them.  Click on the following links to buy your very own pans, sugars and spoonula.


Cake Boss
Cake Pop Pan

Nordicware
Bundt Pan
    Rubbermaid Spoonula
                 Wholesome!
Organic Cane Sugar
                 Wholesome!
Organic Light Brown Sugar
                 Wholesome!
Organic Turbinado Sugar

As an Amazon Affiliate Partner, I earn a few pennies when someone buys through Desserts Required but the only products I list are ones I like, too.

Mini Chocolate Chip Cakes
Print
Recipe Type: Dessert
Cuisine: Cake
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hour 10 mins
Serves: 24 mini cakes plus 2 mini loaf cakes
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.
3.5.3208

 

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Filed Under: Cakes Tagged With: all purpose flour, baking soda, chocolate chips, eggs, light brown sugar, milk, salt, sour cream, sugar, turbinado sugar, unsalted butter, vanilla extract, vegetable oil

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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