Today is the last of the bite sized desserts – for now. These little cakes are bigger than a bite, but smaller than a cupcake – with giant sized flavor!
Here are the recipes for two – Coconut and Chocolate Mocha…..
What you need:
- Package chocolate fudge cake mix (I used Betty Crocker super moist)
- cold coffee
Frosting:
- ½ cup butter
- ½ cup semi melted chocolate chips
- 2 ½ cups powdered sugar
- 3 Tablespoons cream cheese
- ¼ cup cold coffee
Enough chocolate chips to put three on top of each cake
How to Do it:
Mix the cake according to the directions, except substitute the water for cold coffee. Spray cooking oil into mini muffin tins and fill about 2/3 of each cup with cake batter.
Bake for about 10 to 15 minutes, until a toothpick comes out clean.
Allow to cool completely (I put them in the refrigerator.)
To make the frosting, put all the ingredients (except the extra chocolate chips) into a food processor. Process until smooth.
Carefully cut the tops off the little cakes.
Remove from the muffin tin and cut in half.
Top the bottom half of each with about a tablespoon of frosting.
Put the tops on and frost completely. This part gets a little messy, but fun! If you freeze the cakes before-hand they are easier to frost and get fewer crumbs in the frosting – but the thaw quickly.
Top each cake with three chocolate chips and put on a serving plate – they are ready to eat!
Makes about 1 ½ dozen cakes
But wait, there’s more!
What you need:
- Package vanilla cake mix (I used Betty Crocker super moist)
- Coconut oil
Frosting:
- ½ cup softened butter
- ½ cup cream cheese
- ½ cup coconut butter (not oil – I used the Maranatha brand)
- 1 cup powdered sugar
- 2 Tablespoons cold milk
- About 1 cup shredded, sweetened coconut
How to Do it:
Mix the cake according to the directions, except substitute melted coconut oil for the regular oil. Spray cooking oil into mini muffin tins and fill about 2/3 of each cup with cake batter.
Bake for about 10 to 15 minutes, until a toothpick comes out clean.
Allow to cool completely (I put them in the refrigerator.)
To make the frosting, put all the ingredients (except the shredded coconut) into a food processor. Process until smooth.
Carefully cut the tops off the little cakes.
Remove from the muffin tin and cut in half.
Top the bottom half of each with about a tablespoon of frosting and a sprinkle of coconut.
Put the tops on and frost completely. This part gets a little messy, but fun!
Cover each cake with coconut and put on a serving plate – they are ready to eat!
Makes about 1 ½ dozen cakes
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