Perfect for the holidays, these adorable little Easter cakes are a delightful treat. Rich and chocolaty, these are ideal for enjoying Easter with loved ones.
Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/2 cup milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup mini chocolate chips. 1/4 cup shredded coconut optional. 1/4 cup pastel-colored sprinkles for decoration.
Instructions: Preheat your oven to 350F 175C and grease a mini cake pan. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with milk, starting and ending with the dry mixture. Mix until well combined. Fold in the mini chocolate chips and shredded coconut if using. Divide the batter evenly among the mini cake pan cups. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow the mini cakes to cool in the pan for 10 minutes, then remove them from the pan and let them cool completely on a wire rack. Once cooled, decorate with pastel-colored sprinkles and any other Easter-themed decorations you like. Serve and enjoy your Sweet Little Mini Easter Cakes!
Prep Time: 20 minutes
Cook Time: 15-20
Thee Sabbath Years
