Mocha Cake Mini Snack Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Prepare a mini muffin tin (makes about 12 mini cakes) by lightly greasing each cup or lining with paper liners.

In a medium bowl whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and salt until evenly combined.

In a separate small bowl or measuring cup whisk the wet ingredients: the egg, whole milk, neutral oil and vanilla extract until combined.

Pour the wet mixture into the dry ingredients and stir gently until mostly combined, scraping the sides and bottom. The batter will be thick.

Add the hot water and stir just until smooth and fully incorporated. The hot water makes the batter thin slightly; do not overmix.

Spoon batter into prepared mini muffin cups, filling each about 3/4 full. This recipe yields approximately 12 mini cakes (depending on tin size).

Bake in the preheated oven for 10–13 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (do not overbake).

Remove the tin from the oven and let the mini cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Place semisweet chocolate chips and unsalted butter in a heatproof bowl.

In a small saucepan or microwave-safe container, bring the 2 tablespoons hot espresso (or strong coffee) to a near boil. Pour the hot espresso over the chocolate and butter. Let sit for 1 minute to soften.

Stir the chocolate, butter and espresso until mostly smooth. If needed, heat briefly (10–15 seconds) in the microwave and stir again to fully melt and smooth the mixture.

Whisk in the powdered sugar a little at a time to reach a pourable glaze consistency. If glaze is too thick, add 1/2 teaspoon hot espresso or water at a time. Stir in light corn syrup (if using) and the pinch of salt to balance sweetness and add shine.

Allow the glaze to cool slightly (so it's thick but still pourable)—about 5 minutes. If it cools too much and becomes firm, warm gently.

Place cooled mini cakes on a wire rack set over a sheet of parchment or a tray to catch drips.

Spoon or pour a tablespoon of mocha glaze over each mini cake, letting it run slightly down the sides. Use the back of the spoon to spread if necessary for even coverage.

If desired, immediately sprinkle the top with chopped toasted hazelnuts or almonds for crunch, and dust a light pinch of unsweetened cocoa powder for visual contrast.

Let the glaze set at room temperature for about 20–30 minutes, or place the mini cakes in the refrigerator for 10 minutes to speed up setting. Serve at room temperature.