Description
Chocolate gingerbread mini cakes are rich, spiced treats perfect for the holidays.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 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 brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, cream butter and brown sugar together.
- Add molasses and eggs to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture.
- Fold in chocolate chips.
- Pour the batter into mini cake pans.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container.
- Great with whipped cream or frosting.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: chocolate gingerbread mini cakes