Mini Blackout Cakes
This moist and devilishly dark chocolate cupcake recipe will have everyone begging for more. I’ve made this mini chocolate cupcake recipe dozens of times, for birthday parties, showers, pretty much any occasion, changing only the color of candy melts I use to decorate the tops. Traditionally these cakes are drizzled with white chocolate ribbons over the top, but here I’m showing them with festive colors that are great for Halloween parties or even spring events. However, you can make the decorative lines any color you like for Valentine’s Day gatherings, 4th of July, and even Christmas. Each little chocolate cake is soft and tender with a deep chocolatey flavor, and just the right size to pop in your mouth one at a time. Using dark chocolate cocoa powder really takes this chocolate cake recipe to another level. They are so dark. Blackout dark. With ever-so-slightly bitter undertones from the addition of coffee.
Mini Chocolate Blackout Cake Ingredients
For the Chocolate Cake:
All-Purpose Flour Unsweetened Dark Cocoa Powder Sugar Instant Coffee Granules Baking Powder Baking Soda Salt Water Vegetable Oil
For the Glaze:
Unsalted Butter Unsweetened Dark Cocoa Powder Water Vanilla Powdered Sugar Colored Candy Melts (Any color will do, or smaller portions of multiple colors!)
How To Make These Mini Cakes
Not only are these little cakes a chocolate-lovers dream, but they are also small enough to give your kids, even if they had a hardy dinner.
How do you make this recipe the traditional “blackout” way?
For traditional blackout cakes, skip the candy melts and crumble two of the mini cakes into small crumbs. After dipping each cake in glaze, sprinkle cake crumbles over the top and allow them to harden.
How long does this recipe last?
These little treats will last in the fridge for up to a week when stored in an airtight container.
Can I freeze this Mini Cake Recipe?
Yes! Place the finished blackout mini cakes on a baking sheet lined with wax paper. Freeze them until solid. Once hard, move them to an airtight container and freeze until ready to serve. They can stay in the freezer up to 3 months. Thaw at room temperature.
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