This Mini Chocolate Gingerbread Cakes recipe is sponsored by Wilton. All opinions and selections are my own.
This year has truly shown us the importance of community and looking out for one another. I’m so grateful to have a really strong community around me, which includes not just family and friends, but also neighbors, local postal workers, and more. I like to give out holiday cookie boxes with my favorite Christmas cookies each year as a way to say thank you. Today, I’m really excited to have partnered with Wilton to show you how to make your own for all the people that support you throughout the year, including my chocolate gingerbread recipe. Wilton products are my kitchen staples for any and every baking project. Let’s get into the details!
Mini Chocolate Gingerbread Cake Ingredients
Does chocolate go with gingerbread? Absolutely. These adorable mini cakes have classic gingerbread flavors with a richness from the chocolate and a bit of orange zest to balance everything out. If you’re wondering what spices are in gingerbread, here’s what you’ll need for these mini gingerbread men and women:
- Baking Powder
- Baking Soda
- Brown Sugar
- Cocoa Powder
- Ginger Extract
- Orange Zest
- Sea Salt
- Semi-Sweet Chocolate
- Vanilla Extract
Tips for Baking Mini Chocolate Gingerbread Cakes
You’ll need a Gingerbread People Bite-Sized Treat Mold to get your gingerbread chocolate cake into those lovely little mini shapes.
- Although the treat mold is nonstick, be sure to spray it with nonstick spray for the easiest experience.
- Fill each cavity of the mold just about halfway with batter so that your gingerbread people don’t pop over the top while baking.
- Tap the mold on the counter to settle the chocolate gingerbread batter.
- Be sure to place the mold on a cookie sheet and not directly on the oven rack to bake.
- This recipe makes 48 cute little chocolate gingerbread people, but can easily be halved or quartered for small batch Christmas desserts.
What to Put in Holiday Cookie Boxes
You can put any assortment of Christmas cakes, cookies, and candies in these treat boxes. It’s a good idea to include a few different types of cookies with varying flavors, textures, and colors. Here are a few really delicious and unique holiday dessert ideas you’ll want to try. Save these for your Christmas cookie swap!
- Firstly, my mini chocolate gingerbread cakes are a must for Christmas cookie boxes. They’re so cute and surprisingly easy to make–basically chocolate gingerbread cake made in mini gingerbread molds.
- My candy cane cookies are an annual tradition my family never lets me forget! I dress up an almond cookie dough with crushed Peppermint Crunch Sprinkles and the result is magic. This recipe is also beloved by many Dash of Jazz readers.
- PB&J thumbprints are a unique cookie that I love making. And who doesn’t enjoy PB&J?
- Tahini sugar cookies look like snowflakes with a surprising flavor twist.
- I also highly recommend including classic sugar cookies because they’re just perfect for Christmas. The Wilton Roll Out Sugar Cookie recipe is my go-to because it’s no fuss, there’s no chilling required, and they have that signature almond vanilla flavor everyone loves. And using a Cookie Stamp and Wilton Cookie Icing make decorating so simple. It’s almost like coloring in the lines. Just add a few sprinkles and you’re done!
Head over to The Wilton Blog for more cute Christmas cookie ideas!
How to Assemble a Holiday Cookie Box
I typically use these treat boxes for my holiday cookie boxes because they have a window at the top so recipients can see what’s inside. Line the inside with parchment or wax paper then layer in your cookies and chocolate gingerbread mini cakes. Just tie a ribbon or string around it and you’re done! You can also use festive treat bags for smaller batches or just to mix things up.
I hope you’re inspired to make something special for your community this holiday season. And sharing is caring so be sure to pin these Christmas cookie boxes and mini chocolate gingerbread cakes on Pinterest. Thanks for reading!
P.S. more individual Christmas dessert ideas:
How to Make Mini Chocolate Gingerbread Cakes
Adorable mini cakes with classic gingerbread spices, made richer with chocolate, and balanced by fresh orange zest.
- 10 tablespoons butter softened
- 3/4 cup brown sugar
- 1/3 cup molasses
- 2 eggs
- 3/4 cup milk
- 1/4 cup semi-sweet baking chocolate melted
- 1/4 cup cocoa powder
- 1 teaspoon ginger extract
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 1 3/4 cup flour
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
Preheat oven to 350 degrees. Spray treat mold with nonstick spray and set aside.
Using a stand or hand mixer, cream butter and brown sugar. Mix in molasses, eggs, milk, chocolate, cocoa powder, extracts, and orange zest.
In a separate bowl, mix together flour, cinnamon, baking powder, sea salt, baking soda, ginger, nutmeg, and clove. Add dry mixture to wet mixture and mix until uniform. Don't over mix, as this will result in tough gingerbread.
Using a table spoon, fill each treat mold cavity about halfway with chocolate gingerbread batter. Tap mold on countertop to settle the batter.
Place mold on a cookie sheet then into the oven and bake for about 20 minutes or until a toothpick inserted into the center of a cake comes out clean.
Turn the cakes out of the gingerbread mold onto a flat surface (they should come out easily). Repeat with remaining batter until all is used.