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Festive Chocolate Gingerbread Mini Cakes Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cakes
Calories 250
Delight in these moist, spiced mini cakes topped with glossy chocolate glaze, perfect for holiday celebrations.

Ingredients

Dried Ingredients

  • 113 g unsalted butter, softened
  • 100 g brown sugar, packed
  • 170 g molasses
  • 1 large egg
  • 120 ml buttermilk
  • 120 ml hot water
  • 375 ml all-purpose flour
  • 60 ml unsweetened cocoa powder
  • 1 tbsp corn syrup or honey (optional, for shine)
  • 85 g semi-sweet chocolate chips
  • 30 g unsalted butter
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp salt

Decorative Toppings

  • Powdered sugar
  • Crystallized ginger slices (optional)
  • Holiday sprinkles

Instructions 

  • Preheat oven to 350F (175C) and grease mini bundt pans or molds.
  • Whisk dry ingredients in a bowl; cream butter and sugar, then add molasses and egg.
  • Alternate adding dry ingredients and buttermilk; fold in hot water for a smooth batter.
  • Fill molds 3/4 full; bake 18-20 minutes; cool in pan, then transfer to wire rack.
  • Melt chocolate chips and butter; stir in honey or corn syrup if desired, then drizzle over cooled cakes.
  • Garnish with powdered sugar, ginger slices, or sprinkles before serving.

Notes

Ensure not to overfill the molds for best presentation.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: holiday
Keyword: chocolate, gingerbread