Chocolate-Covered Strawberry Mini Cakes

If you’re in the mood for a delightful dessert that perfectly marries rich chocolate and fresh strawberries, then chocolate-covered strawberry mini cakes are your answer.

These bite-sized treats involve baking a moist chocolate cake topped with luscious strawberries, requiring only basic kitchen tools and ingredients.

They’re ideal for both special occasions and casual gatherings.

Curious about how to elevate these mini cakes with whipped cream or a dusting of powdered sugar? Let’s explore further.

Kitchen Tools Required

• 1 mixing bowl
• 1 whisk
• 1 electric mixer
• 1 mini cake pan
• 1 cooling rack
• 1 saucepan
• 1 microwave-safe bowl
• 1 spatula

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 12 fresh strawberries, hulled
• 1/2 cup chocolate chips
• 1 tablespoon unsalted butter

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chocolate-Covered Strawberry Mini Cakes, follow this timeline:

1. Reading & Preparation (5 minutes)
   • Read through the entire recipe and instructions to familiarize yourself with the process and gather all the necessary equipment and ingredients.
2. Prep Time (25 minutes)
   • Preheat the oven to 350°F (175°C) and grease the mini cake pan (2 minutes).
   • In a mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt (5 minutes).
   • In a separate bowl, mix buttermilk, vegetable oil, egg, and vanilla extract using an electric mixer (3 minutes).
   • Gradually add the dry ingredients to the wet ingredients and mix until well combined (5 minutes).
   • Pour the batter into the prepared mini cake pan, filling each cavity halfway (5 minutes).
   • Hull the strawberries and make sure they’re dry for dipping later (5 minutes).
3. Cook Time (15 minutes)
   • Bake the mini cakes in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
4. Resting & Cooling Time (15 minutes)
   • Allow the mini cakes to cool in the pan for 5 minutes.
   • Transfer the mini cakes to a cooling rack to cool completely (10 minutes).
5. Chocolate Dipping & Assembly (20 minutes)
   • While the cakes cool, melt chocolate chips and butter in a microwave-safe bowl, stirring every 30 seconds until smooth (5 minutes).
   • Dip each strawberry into the melted chocolate, coating evenly, and place on parchment paper to set (10 minutes).
   • Once the cakes are cool, place one chocolate-covered strawberry on top of each mini cake (5 minutes).

Total Time: 75 minutes

This timeline includes preparation, cooking, cooling, and assembly, guaranteeing efficient use of your time from start to finish.

Recipe Instructions

Preheat the oven to 350°F (175°C) and grease the mini cake pan.

In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, mix buttermilk, vegetable oil, egg, and vanilla extract using an electric mixer.

Gradually add the dry ingredients to the wet ingredients and mix until well combined.

Pour the batter into the prepared mini cake pan, filling each cavity halfway.

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Allow the mini cakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

While the cakes cool, melt chocolate chips and butter in a microwave-safe bowl, stirring every 30 seconds until smooth.

Dip each strawberry into the melted chocolate, coating evenly, and place on parchment paper to set.

Once the cakes are cool, place one chocolate-covered strawberry on top of each mini cake.

Serving Tips

• Whipped Cream: Add a dollop of fresh whipped cream beside each mini cake for a creamy contrast.
• Mint Leaves: Garnish with a few fresh mint leaves for a pop of color and a invigorating aroma.
• Berry Coulis: Drizzle a berry coulis on the plate for a tangy and sweet enhancement.
• Powdered Sugar Dusting: Lightly dust the mini cakes with powdered sugar for an elegant, snowy effect.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a classic and indulgent pairing.

Storage

To store Chocolate-Covered Strawberry Mini Cakes, refrigerate them in an airtight container.

Ensure strawberries are dry before storage to prevent moisture.

Consume within 2-3 days for ideal freshness.

Freezing

To freeze chocolate-covered strawberry mini cakes, wrap each cake tightly in plastic wrap and place them in an airtight container.

Thaw at room temperature before serving to maintain texture.

Reheating

To reheat chocolate-covered strawberry mini cakes, use a microwave on low power for 10-15 seconds.

This will help avoid melting the chocolate.

Alternatively, let them sit at room temperature.

Final Thoughts

Chocolate-Covered Strawberry Mini Cakes are a delightful treat that combines the rich flavors of chocolate and fresh strawberries.

Perfect for special occasions or as a sweet indulgence, these mini cakes are sure to impress.

With a straightforward recipe and easy-to-find ingredients, anyone can create these delicious desserts.

Enjoy making and savoring these mini cakes, and don’t forget to share them with friends and family for an unforgettable dessert experience.

Frequently Asked Questions

Can I Use Frozen Strawberries Instead of Fresh Ones?

You can use frozen strawberries, but make sure they’re thawed and patted dry to avoid excess moisture. Frozen ones might be less firm, affecting texture. Use precise measurements for chocolate to maintain consistency and achieve a smooth coating.

What’s a Good Substitute for Buttermilk?

You can substitute buttermilk by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes to curdle. This creates an acidic environment, resembling buttermilk’s tang and texture.

How Do I Make These Cakes Gluten-Free?

Replace the all-purpose flour with a gluten-free flour blend, guaranteeing it includes xanthan gum for structure. Measure precisely, using 1 cup of the blend. Follow the same steps, maintaining ingredient ratios to guarantee perfect mini cakes.

Can I Use White Chocolate Instead of Regular Chocolate Chips?

You can definitely substitute white chocolate chips for regular ones. Melt 1/2 cup white chocolate chips with 1 tablespoon unsalted butter. Stir every 30 seconds for smooth consistency. This will add a creamy, sweet twist to your mini cakes.

How Can I Make the Cakes More Moist?

Increase moisture by adding 1/4 cup sour cream or replacing 1/4 cup buttermilk with Greek yogurt. Make sure you don’t overbake the cakes. Monitor with a toothpick; it should emerge with a few moist crumbs.