Description
Bake small, rich gingerbread cakes with a chocolate flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1/2 cup buttermilk
- 1/2 cup hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a mini muffin pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the egg until just combined.
- Stir in the molasses.
- Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, mixing until just combined after each addition. Do not overmix.
- Carefully stir in the hot water until the batter is smooth. The batter will be thin.
- Fill the mini muffin cups about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can top these cakes with a simple powdered sugar glaze or cream cheese frosting if desired.
- Store cooled cakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 130
- Sugar: 12
- Sodium: 105
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Keywords: chocolate, gingerbread, mini cakes, spiced cake, molasses, cocoa