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.
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!
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 Pop Pan
Organic Cane Sugar
Organic Light Brown Sugar
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|| |
- 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
- For the mini chocolate chip cakes:
- 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.
- Whisk together the flour, baking soda and salt. Set aside.
- 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.
- Blend in one-half of the dry ingredients followed by the sour cream, vanilla and milk. Blend in the remaining dry ingredients.
- Stir in the chocolate chips.
- 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.
- 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.
- For the chocolate glaze:
- Melt the chocolate chips with the vegetable oil. Cool for 5 minutes.
- 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.