Chocolate Chip Espresso Minis Recipe
With cashew coconut icing.
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Ingredients
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Mini Cakes
Cashew Coconut Icing
Finishing
Method
Mini Cakes
- 1
Preheat and prepare pan
Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan (about 24 wells) or line with mini paper liners.
- 2
Combine dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly distributed.
- 3
Mix wet ingredients
In a separate large bowl, whisk the melted butter with granulated sugar and brown sugar until smooth. Add the eggs one at a time, whisking until incorporated. Whisk in the milk, cooled espresso, and vanilla extract until homogeneous.
- 4
Combine wet and dry
Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined — do not overmix. The batter should be slightly thick but spoonable. If it seems too stiff, add up to 1 additional tablespoon of milk.
- 5
Fold in chocolate chips
Gently fold the mini chocolate chips into the batter, distributing evenly.
- 6
Portion and bake
Using a teaspoon or small cookie scoop, fill each mini muffin well about 3/4 full (you should get about 24 minis). Smooth tops lightly. Bake in the preheated oven for 10–13 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Rotate pan halfway through for even browning.
- 7
Cool
Remove from oven and let the minis cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before icing (about 30–40 minutes).
Cashew Coconut Icing
- 8
Prepare soaked cashews
If you haven’t already soaked the cashews, pour boiling or very hot water over them and let sit for 30 minutes, then drain and pat dry. Using soaked cashews yields a silkier icing.
- 9
Blend icing
Place the drained cashews, coconut milk, maple syrup, melted coconut oil, vanilla extract, and fine sea salt into a small high-speed blender or mini food processor. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed — about 45–60 seconds. The texture should be thick but pourable. If too thick, add up to 1 teaspoon more coconut milk; if too thin, add a few more soaked cashews (or chill briefly to thicken).
- 10
Chill briefly (optional)
If the icing seems loose at room temperature, refrigerate for 10–15 minutes to firm slightly so it will sit on top of the minis instead of running off.
Assembly & Finishing
- 11
Ice the minis
Once the mini cakes are completely cool, spoon about 1/2 to 3/4 teaspoon of cashew coconut icing on top of each mini. Smooth lightly with the back of the spoon or a small offset spatula.
- 12
Garnish
Sprinkle a few extra mini chocolate chips on each iced mini and, if using, a small pinch of toasted flaked coconut for texture and visual contrast.
- 13
Serve or store
Serve immediately, or store the minis in an airtight container in the refrigerator for up to 4 days (bring to room temperature for 15–20 minutes before serving). Icing may thicken in the fridge; if so, let the container sit at room temperature briefly or stir the icing before re-application.
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