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Expresso Filled MIni Cakes Recipe

   
 

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     Expresso Filled MIni Cakes

Category   Desserts - Breads
Sub Category   None

Ingredients
2 cups flour
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
 
2 teaspoons vanilla
1 cup boiling water
Expresso Cream Filling (Recipe Follows)
Cocoa Glaze (Recipe Follows)

Instructions
Heat oven to 350 degrees. Grease and lightly flour fourteen 6 ounce custard cups. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Remove from mixer; stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire racks; remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with filling or preserves; replace top of cake. Drizzle with cocoa glaze. Refrigerate until serving time. Refrigerate leftovers.
Espresso Cream Filling- In small mixer bowl, combine 1 cup cold whipping cream, 1/4 cup powdered sugar, and 2 teaspoons powdered instant espresso; beat until stiff.
Cocoa Glaze- 1/2 cup whipping cream 1 1/2 teaspoons light corn syrup 1/2 cup cocoa 1/2 cup sugar 1 Tablespoon butter 1 1/2 teaspoons vanilla
In small saucepan, stir together whipping cream and corn syrup. In bowl, stir together cocoa and sugar; add to cream mixture, stirring well. Add butter. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Do not boil. Remove from heat; stir in vanilla. Cool to desired consistency.


Originally Submitted
1/22/2009





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