Description
These Cookies and Cream Mini Cakes are a delightful treat, featuring a rich, velvety chocolate cake layered with a creamy, sweet cookies and cream frosting. Each bite offers a satisfying crunch from crushed cookies, perfectly balanced with the smoothness of the frosting, creating a heavenly dessert experience.
Ingredients
Scale
- For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 cup crushed chocolate sandwich cookies
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream, mixing until smooth.
- Stir in the vanilla extract and crushed cookies, then frost the cooled mini cakes generously.
Notes
- These mini cakes can be made a day in advance; store them in an airtight container in the refrigerator.
- For a lighter frosting, substitute half of the butter with cream cheese.
- Leftover frosting can be stored in the fridge for up to a week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 20 grams
- Sodium: 150 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Cookies and Cream Mini Cakes, mini cakes, cookies and cream, dessert recipes, chocolate cake, easy baking, party desserts, sweet treats, homemade cakes, frosting recipes, American desserts, mini desserts, indulgent treats