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Chocolate Baby Cakes

Chocolate Baby Cakes
Makes:
20
Prep Time:
15
minutes
Total Time:
53
minutes
Vegetarian
based on
5 reviews
Chocolate Baby Cakes are a quick yet elegant springtime sensation at any baby or bridal shower. These festive cupcakes bring a sweet touch to special celebrations.

In this recipe:


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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • Prepared white frosting
  • Pink and/or blue food coloring

Directions:

PREHEAT oven to 350° F. Paper-line 20 muffin cups.

COMBINE flour, cocoa, baking soda and salt in large bowl.

BEAT sugar and butter in large mixer bowl until smooth. Beat in eggs and vanilla extract. Beat in flour mixture alternately with milk. Spoon ¼ cup batter into each prepared muffin cup.

BAKE for 18 to 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.

COMBINE frosting and a couple drops of desired food coloring in medium bowl; stir well. Frost cupcakes.


Reviews:

Review This Recipe
  •  Star(s)

    chocolate baby cakes

    mt carminati from Abington, PA

    the cake was very tasty and moist. the recipe calls for premade icing. make your own, the cake is to good to use premade.

  •  Star(s)

    Cute Idea

    Elizabeth Eckley from SEBRING, OH

    They where made for a fall birthday party using brown and orange icing. What a cute idea and so very good. Easy clean up no plates needed

  •  Star(s)

    Chocolate Baby Cakes

    Ruth Minsk-Whitehead from OCALA, FL

    So easy to make, very moist. I made these for a childs birthday and put them on a cupcake tree. What a beautiful display and they were delicious

  •  Star(s)

    Excellent

    Gucci from

    This is certainly adorable. I love it and it tastes delicious. My friends and family enjoy this alot. They're just so small and tasty that you can't resist.

  •  Star(s)

    good recipe

    IFFAT ZIA from Van nuys, CA

    i have tried this recipe of chocolate baby cakes very first time and i am very happy to bake it because it was so easy yet so delicious that my two years old daughter wants it again and again. thanks for this great recipe

Nutrition Facts

Serving Size: 1/20 of recipe

Servings Per Recipe: 20 

  • Calories: 250
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 35mg (11% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 30g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Baby Cakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • Prepared white frosting
  • Pink and/or blue food coloring

 

Directions

PREHEAT oven to 350° F. Paper-line 20 muffin cups.

COMBINE flour, cocoa, baking soda and salt in large bowl.

BEAT sugar and butter in large mixer bowl until smooth. Beat in eggs and vanilla extract. Beat in flour mixture alternately with milk. Spoon ¼ cup batter into each prepared muffin cup.

BAKE for 18 to 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.

COMBINE frosting and a couple drops of desired food coloring in medium bowl; stir well. Frost cupcakes.

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