Imagine sinking your teeth into a perfectly portioned mini cake that's rich, decadent, and topped with a irresistible crumbly streusel - sounds like a dream, right? These Cocoa Streusel Mini Cakes are about to become your new obsession! Perfect for afternoon tea, dessert, or when you need a quick chocolate fix, these mini delights pack an incredible flavor punch that will have everyone begging for your recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup streusel topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup mini cake pan or line with paper liners to ensure easy removal.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and ensure even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared mini cake cups, filling each about 2/3 full to allow room for rising.
- Sprinkle the prepared streusel topping generously over each mini cake, ensuring even coverage.
- Bake in the preheated oven for 22-25 minutes. To check doneness, insert a toothpick into the center of a cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the mini cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, serve and enjoy the rich, chocolatey mini cakes with their crumbly streusel topping.
Tips
- • Make sure your butter is truly softened but not melted for the best cake texture • Don't overmix the batter - this can lead to tough, dense cakes • Use a light hand when adding streusel topping to prevent it from sinking • Check cakes early - every oven is slightly different, so start checking at 20 minutes • Let cakes cool completely to allow flavors to develop and texture to set • Store in an airtight container for up to 3 days for maximum freshness • For extra indulgence, serve with a scoop of vanilla ice cream or a dusting of powdered sugar
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
