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Mini Chocolate Gingerbread Cakes

Course: Dessert, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 48 cakes
Adorable mini cakes with classic gingerbread spices, made richer with chocolate, and balanced by fresh orange zest.
Print Recipe

Equipment

  • Gingerbread mini treat mold

Ingredients

  • 10 tablespoons butter softened
  • ¾ cup brown sugar
  • cup molasses
  • 2 eggs
  • ¾ cup milk
  • ¼ cup semi-sweet baking chocolate melted
  • ¼ cup cocoa powder
  • 1 teaspoon ginger extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange zest
  • 1 ¾ cup flour
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground clove

Instructions

  • 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.