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Gingery Chocolate Mini Cakes

Gingery Chocolate Mini Cakes

Nutrition Facts
  • cal. (kcal) 87
Gingery Chocolate Mini Cakes
  • Prep: 15 mins
  • Cook: 12 mins
  • Carb Grams Per Serving: 17


  • 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.

Nutrition Information

PER SERVING: 87 cal., 2 g total fat 17 g carb. 1 g pro.