Spiced Chocolate Gingerbread Mini Cakes Recipe: Sweet Holiday Joy

Decadent chocolate gingerbread mini cakes dance between rich, spicy notes and sweet indulgence.

Winter’s warmth wraps around these delightful treats like a cozy blanket.

Molasses and cocoa weave a complex flavor profile that tingles your taste buds.

These miniature desserts blend the classic comfort of gingerbread with deep chocolate undertones.

Soft, moist, and perfectly spiced, they emerge from the oven as little culinary masterpieces.

Each bite promises a delectable journey through layers of robust chocolate and warming ginger.

Bake these charming mini cakes and let their irresistible aroma fill your kitchen with pure holiday magic.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 210 kcal

Servings: 11

Chocolate Gingerbread Mini Cakes Ingredient Breakdown

• All-Purpose Flour: Provides structure and bulk to the cake, choose unbleached flour for better texture.
• Cocoa Powder: Adds rich chocolate depth, opt for high-quality Dutch-processed cocoa for intense flavor.
• Baking Soda: Helps cakes rise and creates tender crumb, ensure it's fresh for maximum leavening power.
• Ground Ginger, Cinnamon, Cloves: Warm spices that create classic gingerbread flavor, use freshly ground spices for maximum aroma.
• Salt: Enhances overall flavor and balances sweetness, use fine sea salt for even distribution.

• Butter: Provides richness and moisture, use room temperature unsalted butter for smooth mixing.
• Brown Sugar: Adds deep caramel notes and moisture, choose dark brown sugar for more intense flavor.
• Molasses: Signature gingerbread ingredient that creates deep, complex sweetness, select unsulphured molasses.
• Egg: Binds ingredients and adds structure, use large room temperature egg for best incorporation.
• Buttermilk: Creates tender crumb and adds subtle tanginess, substitute with milk and vinegar if needed.
• Hot Water: Helps activate spices and creates lighter texture, use freshly boiled water.

• Chocolate Chips: Creates smooth, glossy glaze, use semi-sweet or dark chocolate for balanced sweetness.
• Butter: Helps create silky glaze texture, use unsalted for better control of sweetness.
• Corn Syrup or Honey: Adds shine and prevents glaze from crystallizing, choose local honey for extra flavor.

Tools To Bake Chocolate Gingerbread Mini Cakes

• Mini Bundt Pan or Muffin Tin: Essential for creating adorable mini cake shapes.
• Large Mixing Bowls: Perfect for combining wet and dry ingredients smoothly.
• Electric Mixer or Whisk: Crucial for creaming butter and beating ingredients until light and fluffy.
• Microwave-Safe Bowl: Needed for melting chocolate glaze ingredients.
• Measuring Cups and Spoons: Ensures precise ingredient measurements.
• Whisk: Great for mixing dry ingredients and creating lump-free mixtures.
• Wire Cooling Rack: Helps cakes cool evenly and prevents soggy bottoms.
• Toothpick: Helps check cake doneness by testing the center.
• Spatula: Useful for scraping batter and spreading glaze.

Steps To Make Chocolate Gingerbread Mini Cakes Rich

• Oven Warmup

Crank up the oven to cozy warmth. Grab your favorite mini cake pan and give it a quick spritz of cooking spray.

• Dry Ingredient Magic

Toss cocoa, flour, and spices into a bowl. Whisk them together like you’re creating a flavor potion.

• Butter Bliss

Cream together butter and brown sugar until they become a fluffy cloud of deliciousness. Splash in molasses for deep, rich flavor.

• Batter Creation

Crack in an egg and gently fold in dry ingredients. Pour in buttermilk, creating a silky smooth mixture that hints at delectable treats to come.

• Baking Adventure

Pour batter into mini cake molds, filling each about two-thirds full. Slide into the heated oven and let the magic happen for 18-20 minutes.

• Chocolate Drizzle

Melt chocolate chips with butter, creating a glossy coating that will make these mini cakes irresistible. Stir until smooth and shiny.

• Final Flourish

Once cooled, shower the mini cakes with chocolate glaze. Sprinkle with a whisper of powdered sugar or add a sparkle of crystallized ginger.

• Celebration

Arrange your masterpiece on a festive plate and watch eyes light up with pure joy.

Flavor Add-Ons For Chocolate Gingerbread Mini Cakes

• Winter Warmth Magic: These mini cakes transform holiday baking into a cozy, chocolate-spiced adventure perfect for chilly days.
• Make-Ahead Meal Prep: Bake and freeze these gingerbread cakes up to 2 weeks in advance, wrapped tightly in plastic wrap. Thaw at room temperature and glaze just before serving for fresh-baked taste.
• Diet-Friendly Flexibility: Swap regular flour with gluten-free flour blend for celiac-friendly version. Replace butter with coconut oil for dairy-free alternative. Use plant-based egg replacer to create vegan-friendly mini cakes.
• Flavor Boosting Tricks: Add a splash of dark rum or orange liqueur to the batter for deeper, more complex flavor profile. Sprinkle extra ground ginger or cardamom for more intense spice notes. Toast chopped nuts like pecans or walnuts and fold into batter for added crunch and depth.
• Decorative Inspirations: Create elegant presentations by using different glazing techniques. Try white chocolate drizzle, dark chocolate ganache, or sprinkle crushed candy canes for festive winter touch. Experiment with edible gold dust or silver sprinkles for sophisticated holiday look.

How To Present Chocolate Gingerbread Mini Cakes Neatly

• Holiday Dessert Platter: Create a festive display by arranging the mini cakes on a decorative wooden board with sprigs of fresh rosemary and cinnamon sticks for a charming winter presentation.
• Gourmet Coffee Pairing: Serve these delightful mini cakes alongside a rich espresso or creamy cappuccino to enhance the chocolate and spice flavors, creating a perfect afternoon treat.
• Gift-Worthy Packaging: Wrap individual mini cakes in clear cellophane with a rustic twine bow, making them an adorable homemade gift for friends, neighbors, or holiday gatherings.
• Brunch Showstopper: Add these mini cakes to a dessert buffet at brunch, placing them near other holiday treats like peppermint bark and gingerbread cookies for a delectable spread.

Storing Chocolate Gingerbread Mini Cakes For Later

• Cool Storage Solutions: Place cakes in an airtight container, separating layers with parchment paper to prevent sticking. Keep at room temperature for 3-4 days.
• Freezing Magic: Wrap individual mini cakes tightly in plastic wrap, then store in freezer bags. Frozen cakes maintain delicious quality for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
• Glaze Freshness Tip: Apply chocolate glaze just before serving to maintain optimal texture and shine. Store unglazed cakes separately from the prepared glaze.
• Make-Ahead Brilliance: Prepare cake batter and refrigerate overnight. Bring to room temperature before baking for consistent texture and perfect rising.

Festive Chocolate Gingerbread Mini Cakes Recipe

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4.6 from 12 reviews

• Total Time: 40 minutes
• Yield: 11 1x

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Description

Perfect chocolate gingerbread mini cakes celebrate winter’s warmth with rich spices and deep cocoa notes. Delicate crumbs melt effortlessly, inviting you to savor each delightful bite of holiday comfort.

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Ingredients

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• ½ cup (113 g/4 oz) unsalted butter, softened
• ½ cup (100 g) brown sugar, packed
• ½ cup (170 g) molasses
• 1 large egg
• ½ cup (120 ml/4 fl oz) buttermilk
• ½ cup (120 ml/4 fl oz) hot water
• 1 ½ cups (375 ml) all-purpose flour
• ¼ cup (60 ml) unsweetened cocoa powder
• 1 tbsp corn syrup or honey (optional, for shine)
• ½ cup (85 g) semi-sweet chocolate chips
• 2 tbsps (30 g/1 oz) unsalted butter
• 1 tsp baking soda
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp salt
• Powdered sugar
• Crystallized ginger slices (optional)
• Holiday sprinkles

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Instructions

1. Preparation: Preheat oven to 350F (175C) and thoroughly grease mini bundt pan or cake molds with butter and flour to ensure easy release.
2. Dry Ingredients: Whisk flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, and salt in a mixing bowl until perfectly blended and lump-free.
3. Wet Mixture: Cream butter and brown sugar using electric mixer until fluffy, then incorporate molasses and egg, blending until smooth and uniform.
4. Batter Assembly: Alternate adding dry ingredients and buttermilk to the wet mixture, gently folding in hot water until achieving a silky, thin batter consistency.
5. Baking Process: Fill cake molds three-quarters full and bake in preheated oven for 18-20 minutes, checking doneness with a toothpick that should emerge clean.
6. Cooling Stage: Rest cakes in pan for 10 minutes, then transfer to wire rack to cool completely at room temperature.
7. Chocolate Glaze: Melt chocolate chips and butter in microwave-safe bowl, stirring between intervals until completely smooth and glossy.
8. Finishing Touches: Optional – stir corn syrup or honey into melted chocolate for enhanced shine, then drizzle generously over cooled cakes.
9. Presentation: Garnish with powdered sugar, crystallized ginger, or decorative sprinkles, then arrange on serving platter for an elegant display.

Notes

• Prevent Sticking Carefully: Thoroughly grease and flour pan, ensuring every crevice is coated to avoid cake breakage during removal.
• Control Moisture Levels: Add hot water gradually to achieve silky batter consistency, preventing dry or overly dense mini cakes.
• Optimize Baking Precision: Check doneness using toothpick test, removing from oven exactly at 18-20 minutes to maintain soft, moist texture.
• Enhance Glaze Technique: Melt chocolate slowly in microwave with 30-second intervals, stirring between sessions to create smooth, glossy finish without burning.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 210
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg