If there’s one thing that makes a dessert irresistible, it’s the combination of rich chocolate and juicy cherries. Add a luscious cream cheese frosting, and you’ve got a dessert that will have everyone reaching for seconds. These Cherry Chocolate Mini Cakes are elegant, indulgent, and perfect for any occasion, from Valentine’s Day to a cozy family gathering. Their bite-sized charm makes them easy to serve, and the moist, chocolaty base with bursts of tart cherries will keep your taste buds singing.
The best part? These mini cakes are simple to make, and with just a little effort, you’ll have a stunning dessert that looks like it came straight out of a bakery. So, let’s dive in and create these delightful treats together!
Why You’ll Love These Cherry Chocolate Mini Cakes
These cakes check all the boxes for a memorable dessert. Here’s why you’ll adore them:
- Rich and Moist: The Dutch-process cocoa and warm water in the batter create a deeply chocolaty and tender texture.
- Pops of Juicy Cherry: Fresh cherries bring a delightful tartness and fruity flavor that complements the chocolate perfectly.
- Creamy Frosting: The cream cheese frosting is silky, slightly tangy, and the perfect match for the rich cakes.
- Impressive Yet Easy: These mini cakes look professional, but the recipe is straightforward and beginner-friendly.
- Customizable: Add your twist with different garnishes, flavors, or even a drizzle of chocolate ganache.
Preparation Time and Servings
- Total Time: 40 minutes
- Servings: Makes 12 mini cakes
- Calories per Serving: 320 (approx.)
Ingredients
For the Mini Cakes
- 1 ½ cups (187 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ¾ cup (64 g) Dutch-process cocoa powder
- 1 ½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 2 large eggs
- ¾ cup (183 g) whole milk
- ¾ cup (177 g) warm water
- ¼ cup (56 g) neutral oil (e.g., avocado or vegetable oil)
- 1 tsp vanilla extract
- 1 cup (138 g) pitted and roughly chopped cherries
For the Cream Cheese Frosting
- ¼ cup (56 g) unsalted butter, softened
- 1 cup (227 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tbsp vanilla bean paste or vanilla extract
Step-by-Step Instructions
Preheat the Oven and Prepare the Molds
Start by preheating your oven to 325°F (163°C). If you’re using silicone molds, spray them generously with baking spray to ensure the cakes release easily. Place the molds on a baking sheet for stability during baking.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mixing the dry ingredients first ensures the leavening agents are evenly distributed.
Combine the Wet Ingredients
In a separate bowl, beat the eggs, then add the milk, warm water, oil, and vanilla extract. Slowly pour the wet ingredients into the bowl of dry ingredients while mixing on medium speed. The batter will be smooth and slightly thin, which is perfect for creating moist cakes.
Fold in the Cherries
Gently fold the chopped cherries into the batter. Be careful not to overmix, as this can make the cakes dense. The cherries add bursts of fruity sweetness to every bite.
Fill the Molds and Bake
Using a spoon or small ladle, fill each mold halfway with batter. Avoid overfilling, as the batter will rise during baking. Bake for 18–20 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Let the cakes cool in the molds for about 10 minutes, then carefully remove them and transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting
While the cakes cool, prepare the frosting. Beat the softened butter and cream cheese together on medium speed until light and fluffy. Scrape down the sides of the bowl, then gradually add the powdered sugar and vanilla bean paste. Mix until smooth and creamy.
Decorate the Mini Cakes
Spoon the frosting into a piping bag or plastic sandwich bag with the tip cut off. Pipe a generous dollop of frosting on each mini cake. Top with a fresh cherry, chocolate shavings, or sprinkles for a decorative finish.
How to Serve
These mini cakes are versatile and can be served in various ways:
- As a Dessert Platter: Arrange them on a cake stand or serving plate for an elegant presentation.
- Paired with Coffee: Serve alongside a steaming cup of coffee or hot chocolate for a cozy treat.
- For Gifting: Wrap them individually in decorative boxes or cellophane for a thoughtful homemade gift.
Tips for Perfect Mini Cakes
- Grease the Molds Well: To avoid sticking, thoroughly grease your silicone molds or line a muffin tin with paper liners.
- Use Fresh Cherries: Fresh cherries provide the best flavor, but frozen cherries can be used if fresh ones aren’t available. Thaw and pat them dry before adding to the batter.
- Room Temperature Ingredients: Ensure the eggs, milk, butter, and cream cheese are at room temperature for a smoother batter and frosting.
- Trim for Uniformity: If the mini cakes have domed tops, trim them with a serrated knife to create a flat surface for frosting.
- Chill the Frosting: If the frosting becomes too soft, refrigerate it for 10–15 minutes before piping.
Recipe Variations
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
- Vegan Option: Substitute the eggs with flax eggs, use almond milk, and opt for vegan cream cheese and butter.
- Extra Chocolatey: Fold in mini chocolate chips along with the cherries for a double chocolate experience.
- Spiced Version: Add a pinch of cinnamon or a dash of almond extract to enhance the flavors.
Storage and Freezing
- Storage: Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfrosted cakes by placing them on a baking sheet until solid, then transferring them to a freezer-safe container. They’ll keep for up to 3 months. When ready to serve, thaw at room temperature and frost just before serving.
Frequently Asked Questions
Can I use store-bought cherries instead of fresh ones?
Yes, canned or frozen cherries work well. Just drain and pat them dry before using.
Can I bake these as a single cake instead of mini cakes?
Absolutely! Pour the batter into an 8-inch round pan and adjust the baking time to approximately 30–35 minutes.
What can I use if I don’t have silicone molds?
A standard muffin tin lined with cupcake liners works perfectly as an alternative.
Can I make the frosting ahead of time?
Yes! Store the frosting in the refrigerator for up to 3 days. Let it come to room temperature and whisk it again before using.
How do I prevent my cakes from being dry?
Ensure you don’t overbake the cakes and use the correct ratio of wet to dry ingredients as listed in the recipe.
Conclusion
These Cherry Chocolate Mini Cakes are more than just a dessert—they’re a celebration of flavor, texture, and joy in every bite. The combination of tender, moist chocolate cake, bursts of juicy cherries, and creamy, tangy frosting creates a dessert that’s as beautiful to look at as it is delicious to eat. Whether you’re serving them at a party, gifting them to someone special, or indulging in a well-deserved treat for yourself, these mini cakes deliver a wow factor every time.
The best part? They’re surprisingly easy to make! With simple ingredients and straightforward steps, you can whip up a batch that looks bakery-perfect without the stress. So, don’t wait for a special occasion to treat yourself to these gems—any day can be a reason to enjoy the magic of Cherry Chocolate Mini Cakes.
If you try this recipe, I’d love to hear from you! Share your thoughts in the comments, or tag me on social media with your creations. Seeing your takes on this recipe always makes my day. Let’s keep spreading the joy of baking, one bite-sized cake at a time. Happy baking, and enjoy every delicious moment!
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Cherry Chocolate Mini Cakes Recipe – Easy and Delicious
- Total Time: 35 minutes
- Yield: 12 mini cakes 1x
- Diet: Vegetarian
Description
These Cherry Chocolate Mini Cakes are moist, chocolaty, and studded with juicy cherries. Topped with luscious cream cheese frosting, they’re the perfect elegant dessert for any celebration or casual indulgence.
Ingredients
- For the Mini Cakes:
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup Dutch-process cocoa powder
1 ½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
2 large eggs
¾ cup whole milk
¾ cup warm water
¼ cup neutral oil (e.g., avocado or vegetable oil)
1 tsp vanilla extract
1 cup pitted and roughly chopped cherries - For the Cream Cheese Frosting:
¼ cup unsalted butter, softened
1 cup cream cheese, softened
1 cup powdered sugar
1 tbsp vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and grease silicone molds.
- In a bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, milk, warm water, oil, and vanilla. Beat until smooth.
- Fold in chopped cherries.
- Fill molds halfway and bake for 18–20 minutes. Let cool completely.
- Beat butter and cream cheese until fluffy. Add powdered sugar and vanilla, mixing until smooth.
- Pipe frosting onto cooled cakes and garnish as desired.
Notes
- Use fresh or frozen cherries for the best flavor.
- Chill the frosting if it becomes too soft.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American