Why You’ll Love This Recipe
Chocolate-Covered Strawberry Mini Cakes are the perfect blend of rich chocolate and fresh, juicy strawberries. These delightful mini cakes are not only visually stunning but also incredibly delicious. They are ideal for special occasions, romantic dinners, or as a sweet treat to indulge in any time. Their petite size makes them easy to serve and enjoy without the need for slicing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Boiling water
- Fresh strawberries
- Semi-sweet chocolate chips
- Heavy cream
Directions
- Preheat your oven to 350°F (175°C) and prepare a mini cake or muffin pan with liners or grease.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Gradually add boiling water to the batter, stirring until well combined. The batter will be thin.
- Pour the batter into the prepared mini cake pans, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the mini cakes to cool completely on a wire rack.
- Meanwhile, prepare the chocolate ganache by heating the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let it sit for a minute, then stir until smooth.
- Dip each mini cake into the ganache, allowing the excess to drip off.
- Top with a fresh strawberry for a beautiful finish.
Servings and Timing
This recipe makes approximately 12 mini cakes. Preparation time is around 20 minutes, with a baking time of 15-18 minutes. Allow an additional 30 minutes for cooling and decorating.
Variations
- White Chocolate Version: Substitute semi-sweet chocolate with white chocolate for a sweeter twist.
- Berry Mix: Add raspberries or blueberries along with strawberries for a mixed berry flavor.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Nutty Delight: Sprinkle chopped nuts over the ganache for added crunch.
Storage/Reheating
Store the mini cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, let them come to room temperature or microwave for 10-15 seconds to slightly warm the ganache.
FAQs
What type of chocolate works best for the ganache?
Semi-sweet chocolate chips are ideal, but dark or milk chocolate can also be used based on your preference.
Can I make these mini cakes ahead of time?
Yes, you can bake the mini cakes a day in advance and add the ganache and strawberries just before serving.
How do I prevent the ganache from becoming too thick?
If the ganache thickens too much, gently reheat it in short intervals in the microwave, stirring between each interval.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture and flavor, but thawed frozen strawberries can be used if necessary.
How do I ensure the mini cakes are moist?
Do not overbake the cakes and make sure to add the boiling water as it helps keep the batter moist.
Can I use this recipe for regular-sized cupcakes?
Yes, simply adjust the baking time to 20-22 minutes for standard cupcakes.
What can I use instead of heavy cream for the ganache?
You can use full-fat coconut milk as an alternative to heavy cream.
How should I store leftover ganache?
Store any leftover ganache in an airtight container in the refrigerator for up to a week.
Can I freeze the mini cakes?
Yes, you can freeze the undecorated mini cakes for up to 3 months. Thaw them at room temperature before adding ganache and strawberries.
How do I make the mini cakes more decorative?
Consider adding edible glitter, sprinkles, or a drizzle of white chocolate over the ganache for an elegant look.
Conclusion
Chocolate-Covered Strawberry Mini Cakes are a delightful and versatile dessert perfect for any occasion. Their combination of rich chocolate and fresh strawberries offers a burst of flavor in every bite. Easy to make and even easier to enjoy, these mini cakes are sure to become a favorite in your dessert repertoire.
Print
Chocolate-Covered Strawberry Mini Cakes
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate-Covered Strawberry Mini Cakes are the perfect treat for special occasions or when you want to impress. They feature moist chocolate cake layers, a sweet strawberry filling, and a rich chocolate ganache coating—just like a chocolate-covered strawberry but with a delicious cake twist!
Ingredients
For the Chocolate Mini Cakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
For the Strawberry Filling:
- 1 cup fresh strawberries, finely chopped
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
For the Chocolate Ganache Coating:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (for shine)
Instructions
- Make the Chocolate Mini Cakes:
- Preheat your oven to 350°F (175°C) and grease a mini cake pan or line with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
- Slowly stir in the hot water until fully combined (the batter will be thin).
- Pour the batter into the mini cake molds, filling each about 2/3 full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely on a wire rack.
- Prepare the Strawberry Filling:
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
- Cook over medium heat until the strawberries break down and the mixture thickens (about 5–7 minutes).
- If needed, add cornstarch to thicken. Remove from heat and cool completely.
- Assemble the Mini Cakes:
- Once the cakes are cool, slice them in half horizontally.
- Spread a layer of strawberry filling on the bottom half, then place the top half back on.
- Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until just simmering.
- Pour the hot cream over the chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy, then mix in the butter.
- Coat the Mini Cakes:
- Place the filled mini cakes on a wire rack with parchment paper underneath.
- Pour the ganache over each cake, letting it drip down the sides for full coverage.
- Let the ganache set slightly before serving.
Notes
- For extra flavor, add a splash of strawberry liqueur to the filling.
- Garnish with fresh strawberries or a dusting of powdered sugar for a decorative touch.
- Store in the refrigerator for up to 3 days.
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