Blackout Mini Cake Recipe

Blackout Mini Cake Recipe – Decadent little nibbles of chocolate cake covered in rich chocolate glaze. This mini blackout chocolate cupcake recipe is fun for all occasions!

Mini Blackout Cakes 

This moist and devilishly dark chocolate cupcake recipe will have everyone begging for more.

I’ve made this mini chocolate cupcake recipe dozens of times, for birthday parties, showers, pretty much any occasion, changing only the color of candy melts I use to decorate the tops.

Traditionally these cakes are drizzled with white chocolate ribbons over the top, but here I’m showing them with festive colors that are great for Halloween parties or even spring events. However, you can make the decorative lines any color you like for Valentine’s Day gatherings, 4th of July, and even Christmas.

Each little chocolate cake is soft and tender with a deep chocolatey flavor, and just the right size to pop in your mouth one at a time.

Using dark chocolate cocoa powder really takes this chocolate cake recipe to another level.

They are so dark.

Blackout dark.

With ever-so-slightly bitter undertones from the addition of coffee.

Mini Chocolate Blackout Cake Ingredients 

For the Chocolate Cake:

• All-Purpose Flour
• Unsweetened Dark Cocoa Powder
• Sugar
• Instant Coffee Granules
• Baking Powder
• Baking Soda
• Salt
• Water
• Vegetable Oil

For the Glaze:

• Unsalted Butter
• Unsweetened Dark Cocoa Powder
• Water
• Vanilla
• Powdered Sugar
• Colored Candy Melts (Any color will do, or smaller portions of multiple colors!)

How To Make These Mini Cakes

1. 1. Make the Cake Batter. Preheat the oven to 350 degrees F and prep your mini cupcake tin with baking spray. Mix all the dry ingredients in a medium-sized bowl and then whisk in the water and oil until the batter becomes smooth. 
   2. Spoon the Batter into the pan. Fill each mini muffin tin ⅔ full to leave room for the cakes to rise. 
   3. Bake the Cakes. Put them in the oven for 12 to 15 minutes, you should be able to stick a toothpick into the center and it should come out clean. Allow the cake to cool for 3 to 5 minutes in the pan and then flip them out on a wire rack to finish cooling. 
   4. Prep the Glaze. Grab a microwave-safe bowl and add in the butter, water, and cocoa powder. Place it in the microwave for 1 to 2 minutes or until it is warm. Then whisk in the vanilla and powdered milk until it becomes smooth.
   5. Dip the Cakes. Glaze the tops of the cakes by dipping them in the liquid glaze. If they start to crumble, hold them at an angle and spoon the glaze over the cakes. 
   6. Prep the Candy Melts. Warm the candy melts in the microwave, until they melt, in 30-second intervals. Then spoon them into a piping bag with a small tip. Decorate the tops of the glazed cakes. Allow them to harden before moving the cakes to a serving platter or in an airtight container to store them for later. 

Not only are these little cakes a chocolate-lovers dream, but they are also small enough to give your kids, even if they had a hardy dinner. 

Get the Complete (Printable) Mini Blackout Cake Recipe Below. Enjoy!

Frequently Asked Questions 

How do you make this recipe the traditional “blackout” way?

For traditional blackout cakes, skip the candy melts and crumble two of the mini cakes into small crumbs. After dipping each cake in glaze, sprinkle cake crumbles over the top and allow them to harden.

How long does this recipe last?

These little treats will last in the fridge for up to a week when stored in an airtight container. 

Can I freeze this Mini Cake Recipe?

Yes! Place the finished blackout mini cakes on a baking sheet lined with wax paper. Freeze them until solid. Once hard, move them to an airtight container and freeze until ready to serve. They can stay in the freezer up to 3 months. Thaw at room temperature.

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• Red Velvet Cheesecake Milkshakes ~ The Novice Chef

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Blackout Mini Cake Recipe

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Decadent little nibbles of chocolate cake covered in rich chocolate glaze.

Servings: 24 cupcakes

Ingredients

US Customary - Metric

For the Chocolate Cake:

• 2/3 cup all-purpose Gold Medal Flour
• 3 tablespoons unsweetened dark cocoa powder
• 1/3 cup sugar
• 1 tablespoon instant coffee granules
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup water
• 3 tablespoons vegetable oil

For the Glaze:

• 2 tablespoons unsalted butter
• 2 tablespoons unsweetened dark cocoa powder
• 2 tablespoons water
• 1/2 teaspoon vanilla
• 1 cup powdered sugar
• 1 cup colored candy melts any color, or smaller portions of multiple colors

Instructions

• Preheat the oven to 350 degrees F and spray mini muffin tins with non-stick cooking spray. In a medium bowl, mix all the dry ingredients for the cakes. Then whisk in the water and oil until smooth. Spoon the batter into 24 muffins tins, filling only 2/3 full.
• Bake for 12-15 minutes, until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool for 3-5 minutes in the pans, then flip them out onto a wire rack to cool completely.
• While the cakes are cooling, prepare the glaze. Place the butter, water, and cocoa powder in a microwave-safe bowl. Microwave the mixture for 1-2 minutes until warm, them whisk in the vanilla and powdered sugar until smooth. Allow the glaze to cool a little before dipping. Carefully dip the top of each mini cake into the glaze, then place back on the wire rack to set. If the cakes are so tender they start to crumble when you dip them, hold them sideways and spoon the glaze over the tops.
• Once the glaze has hardened, place the candy melts in a small microwave-safe bowl and microwave in 30 second intervals, stirring in between, until melted, usually 60-90 seconds total. Spoon the melted candy melts into a piping bag with a small tip, or a squirt bottle (or a plastic bag with the tip cut off) and pipe lines over the top of each mini cake. Allow the candy melt lines to harden before moving. Store in an air-tight container until ready to serve.

Notes

For "traditional" blackout cakes, skip the candy melts and crumble two of the mini cakes into small crumbs. After dipping each cake in glaze, sprinkle cake crumbles over the top and allow to harden.

Nutrition

Serving: 1cupcake, Calories: 90kcal, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 3mg, Sodium: 41mg, Potassium: 35mg, Fiber: 1g, Sugar: 10g, Vitamin A: 30IU, Calcium: 5mg, Iron: 0.3mg

Course: Cupcakes

Cuisine: American

Author: Sommer Collier

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