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Spicy Mexican Chocolate Mini Cake with Milk Chocolate Buttercream Frosting

  • Prep 20 min
  • Total 40 min
  • Ingredients 9
  • Servings 12
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Ingredients

For the frosting:

4
milk chocolate candy bars, chopped
1
cup unsalted butter, at room temperature
2
cups powdered sugar
1/4
cup heavy whipping cream
1/2
teaspoon vanilla extract

For the cakes:

1
box Betty Crocker™ SuperMoist™ cake mix Chocolate Fudge
1
teaspoon ground cinnamon
1
teaspoon cayenne pepper

To garnish:

Ground cinnamon, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
296.8
% Daily Value
Total Fat
20.6g
32%
Saturated Fat
12.9g
64%
Cholesterol
47.5mg
16%
Sodium
17.6mg
1%
Total Carbohydrate
28.2g
9%
Dietary Fiber
0.4g
2%
Sugars
27.0g
Protein
1.4g
% Daily Value*:
Vitamin C
0.70%
1%
Calcium
4.40%
4%
Iron
1%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Feel free to use a white cake mix for a fun twist on this recipe.

Directions

  • 1 Preheat oven to 350° F.
  • 2 For the frosting: Place chopped milk chocolate bars in a microwave-safe bowl and microwave in intervals of 30 seconds, stirring after each interval until chocolate is melted and smooth. Set aside to cool completely.
  • 3 With a mixer on medium, beat butter and powdered sugar until light and fluffy, scraping down sides of bowl as needed. Reduce mixer speed to low, add heavy whipping cream and vanilla extract; mix until well blended. Slowly add cooled melted chocolate until all incorporated. Increase mixer speed to medium and beat frosting for 2 minutes. Set aside.
  • 4 For the cakes: Spray a square or cupcake pan with cooking spray. Prepare cake mix as directed on the package.
  • 5 Stir in ground cinnamon and cayenne pepper. Spoon evenly into prepared pan and bake for 15-20 minutes or until toothpick inserted comes out clean.
  • 6 Remove from oven, cool on wire rack for 10 minutes, unmold and allow to cool completely.
  • 7 Frost with milk chocolate butter cream frosting and garnish with ground cinnamon.

Make your guest feel extra special by serving these individual mini spicy chocolate cakes!

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 20, 2016

Make your guest feel extra special by serving these individual mini spicy chocolate cakes!