Mini Chocolate-Glazed Fudge Cakes

Mini Chocolate-Glazed Fudge Cakes
Makes:
48
mini cupcakes
Prep Time:
15
minutes
Total Time:
44
minutes
1

Dietary Considerations:

Low CalorieLow Fat
Mini cakes are an easy way to serve dessert or hand out treats. Coffee adds a flavor boost to this chocolate fudge cake recipe with a chocolate fudge glaze.

In this recipe:

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Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 large egg
  • 1/3 cup Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 1/2 cup prepared hot coffee or water
  • Chocolate Glaze (recipe follows)

Directions:

PREHEAT oven to 350° F. Line 48 mini muffin cups with paper liners.

COMBINE flour, baking cocoa, baking powder, baking soda and salt in large mixing bowl. Stir well.

BEAT sugar and butter in large mixer bowl until creamy. Beat in egg and Coffee-mate. Slowly beat in flour mixture until smooth. Add coffee; beat on low to incorporate, then increase speed to medium and beat for 1 minute. Spoon batter evenly into prepared cups, filling each 2/3 full.

BAKE for 13 to 15 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely before topping with chocolate glaze.

FOR CHOCOLATE GLAZE: COMBINE 1 cup powdered sugar, ½ cup NESTLÉ TOLL HOUSE Baking Cocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer, 6 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and 2 tablespoons butter in medium, microwave-safe bowl. Heat on HIGH (100%) power for 30 seconds; stir. Continue to heat at 10-second intervals, stirring until smooth. Use about 1 teaspoon of glaze per cupcake.

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Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • Calories: 80
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 10mg (4% of DV)
  • Sodium: 65mg (3% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 0.5g (2% of DV)
  • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

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

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Mini Chocolate-Glazed Fudge Cakes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 large egg
  • 1/3 cup Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 1/2 cup prepared hot coffee or water
  • Chocolate Glaze (recipe follows)

 

Directions

PREHEAT oven to 350° F. Line 48 mini muffin cups with paper liners.

COMBINE flour, baking cocoa, baking powder, baking soda and salt in large mixing bowl. Stir well.

BEAT sugar and butter in large mixer bowl until creamy. Beat in egg and Coffee-mate. Slowly beat in flour mixture until smooth. Add coffee; beat on low to incorporate, then increase speed to medium and beat for 1 minute. Spoon batter evenly into prepared cups, filling each 2/3 full.

BAKE for 13 to 15 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely before topping with chocolate glaze.

FOR CHOCOLATE GLAZE: COMBINE 1 cup powdered sugar, ½ cup NESTLÉ TOLL HOUSE Baking Cocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer, 6 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and 2 tablespoons butter in medium, microwave-safe bowl. Heat on HIGH (100%) power for 30 seconds; stir. Continue to heat at 10-second intervals, stirring until smooth. Use about 1 teaspoon of glaze per cupcake.

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