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Gingery Chocolate Mini Cakes

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Yield: 20 mini cakes Prep 15 mins Cook 12 mins View Nutrition Facts


  • Nonstick cooking spray
  • 3/4 cup  all-purpose flour
  • 1/2 cup  sugar
  • 2 tablespoons  natural unsweetened cocoa powder, such as Hershey's
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  ground ginger
  • 1/4 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground allspice
  • 1/4 teaspoon  salt
  • 3 tablespoons  canola oil
  • 1 1/2 teaspoons  cider vinegar
  • 1/2 teaspoon  vanilla extract
  • 1 cup  confectioners' sugar
  • 1/4 cup  finely chopped candied ginger


1. Preheat the oven to 350 degrees. Mist two 12-cup mini muffin tins with cooking spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, ginger, cinnamon, allspice and salt.

2. In a small bowl, whisk together 1/2 cup water and the oil, vinegar and vanilla extract. Pour the mixture into the large bowl and stir to combine. Fill 20 muffin cups about 2/3 full with the batter.

3. Bake 12 minutes or until cooked through. Transfer tins to a wire rack and let cool 5 minutes; turn cakes out onto the rack.

4. Whisk together the confectioners' sugar and 2 tablespoons water. While the cakes are still slightly warm, drizzle the glaze over each and top with a large pinch of the candied ginger.

Gingery Chocolate Mini Cakes
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