Description
Delightful mini cakes topped with cookie dough and drizzled with pink chocolate glaze, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- Pink food coloring
- 1 cup chocolate chips
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- Combine the flour, baking powder, and salt in a mixing bowl.
- Cream the softened butter and sugar using an electric mixer until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry mix to the wet ingredients, alternating with the milk.
- Stir in the pink food coloring until you achieve the desired shade.
- Pour the batter into your greased mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before topping with cookie dough.
- Mix butter, brown sugar, granulated sugar, vanilla, and flour for the cookie dough, then gently fold in chocolate chips.
- Top each cake with cookie dough, then drizzle with melted chocolate and heavy cream glaze.
- Let the glaze set before serving.
Notes
These mini cakes can be baked a day ahead. Store in an airtight container to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg