Did You Know 73% of Home Bakers Struggle With Moist, Restaurant-Quality Mini Cakes?

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Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a mini cake pan or line with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. Stir in hot water until the batter is smooth. Pour batter into prepared pan, filling each cavity about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool before serving.

Notes

You can customize the seasonings to taste.

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a mini cake pan or line with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. Stir in hot water until the batter is smooth. Pour batter into prepared pan, filling each cavity about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool before serving.

Notes

You can customize the seasonings to taste.

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