Espresso Filled Mini Cakes
- 2 cups sugar
- 1 34 cups all-purpose flour
- 34 cup hershey's cocoa
- 1 12 teaspoons baking powder
- 1 12 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 12 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup cold whipping cream
- 14 cup powdered sugar
- 2 teaspoons powdered instant espresso
- 12 cup whipping cream
- 1 12 teaspoons light corn syrup
- 12 cup hershey's cocoa
- 12 cup sugar
- 1 tablespoon butter
- 1 12 teaspoons vanilla extract
- Heat oven to 350F Grease and lightly flour fourteen 6-ounce custard cups.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- 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 25 minutes or until wooden pick 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:.
- Combine 1 cup whipping cream, 1/4 cup powdered sugar and 2 teaspoons instant espresso powder in a small bowl; whip until stiff.
- Replace tops of cakes and drizzle with cocoa glaze:.
- Stir together whipping cream and corn syrup in small saucepan.
- Stir together cocoa and sugar in small bowl; 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.
- Refrigerate until serving time; store leftovers in refrigerator.
sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla, boiling water, cold whipping cream, powdered sugar, powdered instant espresso, whipping cream, light corn syrup, cocoa, sugar, butter, vanilla
Taken from www.food.com/recipe/espresso-filled-mini-cakes-391312 (may not work)