I love making Baby Cakes!
I call them baby cakes because they’re twice the size of cupcakes but much smaller than a regular and “mini” cake.
These are perfect for dinner parties, or a dessert for two to share.
The pan that I used to make them is Wilton’s Giant cupcake pan, which you can get on Amazon.
These are chocolate baby cakes with chocolate cream cheese frosting topped with ganache and chocolate sprinkles. Quadruple chocolate overload!
Baby Cakes:
1 cup granulated sugar
1 cup flour
1/4 cup + 2 tbsp dark cocoa
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
1/4 cup boiling water
Frosting:
4 tbsp butter, softened
2 tbsp cream cheese
1/3 cup cocoa powder
1 1/2 cups powdered sugar
2 tbsp heavy cream
1/2 tsp vanilla
Ganache:
• 3/4 cup heavy creram
• 1 1/2 cups chopped chocolate
Sprinkles for garnish
Pre-Heat oven to 350°F. Grease and sugar or flour an giant cupcake pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of stand mixer 2 minutes. Stir in boiling water. Scoop batter into each cupcake well.
Bake 30 to 35 minutes. Cool on a wire rack.
Add butter, cream cheese and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency.
Add small amount additional heavy cream, if needed. Stir in vanilla.
Put frosting into a piping bag with a decorative tip. Turn baby cakes over so that the smaller side in on top.
Pipe frosting on top of each cake.
Place chocolate and cream in a microwave safe bowl. Heat for 45 seconds-1 minute. Stir until smooth. Pour ganache on top of each cake. Top with sprinkles.
