Mini Cake Bites

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Today is the last of the bite sized desserts – for now.  These little cakes are bigger than a bite, but smaller than a cupcake – with giant sized flavor!

cake bites

Here are the recipes for two – Coconut and Chocolate Mocha…..

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Chocolate Mocha

What you need:

  • Package chocolate fudge cake mix (I used Betty Crocker super moist)
  • cold coffee

Frosting:

  • ½ cup butter
  • ½ cup semi melted chocolate chips
  • 2 ½ cups powdered sugar
  • 3 Tablespoons cream cheese
  • ¼ cup cold coffee

Enough chocolate chips to put three on top of each cake

How to Do it:

Mix the cake according to the directions, except substitute the water for cold coffee.   Spray cooking oil into mini muffin tins and fill about 2/3 of each cup with cake batter.

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Bake for about 10 to 15 minutes, until a toothpick comes out clean.

Allow to cool completely (I put them in the refrigerator.)

To make the frosting, put all the ingredients (except the extra chocolate chips) into a food processor.  Process until smooth.

Carefully cut the tops off the little cakes.

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Remove from the muffin tin and cut in half.

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Top the bottom half of each with about a tablespoon of frosting.

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Put the tops on and frost completely.  This part gets a little messy, but fun!  If you freeze the cakes before-hand they are easier to frost and get fewer crumbs in the frosting – but the thaw quickly.

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Top each cake with three chocolate chips and put on a serving plate – they are ready to eat!

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Makes about 1 ½ dozen cakes

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But wait, there’s more!

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Coconut Cake

What you need:

  • Package vanilla cake mix (I used Betty Crocker super moist)
  • Coconut oil

Frosting:

  • ½ cup softened butter
  • ½ cup cream cheese
  • ½ cup coconut butter (not oil – I used the Maranatha brand)
  • 1 cup powdered sugar
  • 2 Tablespoons cold milk
  • About 1 cup shredded, sweetened coconut

 

How to Do it:

Mix the cake according to the directions, except substitute melted coconut oil for the regular oil.  Spray cooking oil into mini muffin tins and fill about 2/3 of each cup with cake batter.

Bake for about 10 to 15 minutes, until a toothpick comes out clean.

Allow to cool completely (I put them in the refrigerator.)

To make the frosting, put all the ingredients (except the shredded coconut) into a food processor.  Process until smooth.

Carefully cut the tops off the little cakes.

Remove from the muffin tin and cut in half.

Top the bottom half of each with about a tablespoon of frosting and a sprinkle of coconut.

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Put the tops on and frost completely.  This part gets a little messy, but fun!

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Cover each cake with coconut and put on a serving plate – they are ready to eat!

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Makes about 1 ½ dozen cakes

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© Copyright 2016 The Lazy Gastronome

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15 Responses to Mini Cake Bites

  1. Winnie says:

    OMG – these little cakes look mouth-watering!!
    If I could I’d grab the dark one right now 🙂

  2. I love this recipe so decadent can you use a different oil is it hard to find the coconut oil

  3. Hammad Rais says:

    Oh my! This is so much yummy!!
    Thanks for sharing these great mini delights 🙂

  4. Kathleen says:

    This cake, apart from looking delicious, when you open it it is so moist.
    A lovely recipe to bring to the Blogger’s Pit Stop.

    Kathleen

  5. Kim says:

    What a great idea! I love anything in mini size! The chocolate mocha ones look amazing!!! #HomeMattersParty

  6. Danita Carr says:

    How cute are these!!? Plus, they look really yummy too! 😉 Thanks for sharing! #SmallVictories

  7. Pingback: Mini Cake Bites – Blog of Hammad Rais

  8. Lissette says:

    These look so decadent, and perfect for just a quick pop in your mouth. Thanks for sharing with us a the Friday Funday Blog Hop! <3

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