How do I know when my Chocolate Gingerbread Mini Cakes are done baking?

You’ll recognize they’re ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Because the batter blends rich cocoa with warm spices, baking for too long can dry them out, so keep an eye on them near the end of the time range.

Can I freeze the mini cakes and bake ahead?

Yes — you can bake the mini cakes ahead of time and freeze them unfrosted. Once they’re cooled, wrap each individually and store in the freezer for up to two months. When you’re ready to serve, thaw at room temperature and decorate just before presentation.

What if I only have a cupcake or regular muffin pan instead of a mini bundt pan?

That’s completely fine. Use a cupcake or muffin tin and fill each cup about two-thirds full. Just adjust the bake time slightly — start checking a few minutes earlier than the mini bundt bake guidance, since the volume and shape differ.

How can I reduce the sweetness or spice level in this recipe?

If you want a milder dessert, use dark cocoa (not sweetened) and reduce the brown sugar by about ¼ cup. For less spice, reduce the ground ginger and cloves by half. The rich chocolate and warm gingerbread flavor will still shine through.

Are there common mistakes I should avoid when making these mini cakes?

Yes — avoid over-mixing the batter, which can make the cakes dense. Also, don’t over-bake them; tiny molds cook quickly and you want a moist, tender crumb. Lastly, make sure your spices are fresh — stale ground ginger or cinnamon dulls the flavor.

Chocolate Gingerbread Mini Cakes – 5 Irresistible Holiday Treats You’ll Love

Description

Rich, tender Chocolate Gingerbread Mini Cakes made with cocoa, molasses, and warm spices for a festive holiday treat.

Ingredients

Scale

1½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ teaspoon salt
½ cup unsalted butter, melted
⅓ cup molasses
½ cup brown sugar, packed
1 large egg
¾ cup milk
1 teaspoon vanilla extract
½ cup melted dark chocolate or mini chocolate chips

Cook Mode Keep your screen awake while you cook

Instructions

Preheat oven to 350°F and grease mini cake molds.
Whisk flour, cocoa, baking soda, baking powder, spices, and salt.
Combine melted butter, molasses, brown sugar, egg, milk, and vanilla.
Stir wet mixture into dry ingredients until just combined.
Fold in melted chocolate or chocolate chips.
Fill molds two-thirds full with batter.
Bake 14–18 minutes until a toothpick comes out clean.
Cool in pan for 10 minutes, then remove and decorate.

Notes

Do not overmix the batter to avoid dense cakes.
Start checking doneness early because mini cakes bake quickly.
Fresh spices improve flavor and aroma.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake