Espresso Filled Mini Cakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 14
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup hershey's cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup cold whipping cream
• 1/4 cup powdered sugar
• 2 teaspoons powdered instant espresso
• 1/2 cup whipping cream
• 1 1/2 teaspoons light corn syrup
• 1/2 cup hershey's cocoa
• 1/2 cup sugar
• 1 tablespoon butter
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 heat oven to 350°f grease and lightly flour fourteen 6-ounce custard cups.
• 2 stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. stir in water (batter will be thin). fill each prepared cup with scant 1/2 cup batter. place custard cups on cookie sheet.
• 3 bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. cool 5 minutes on wire racks; remove mini cakes from cups. cool completely. cut mini cakes horizontally about 1 inch from top. spread bottom with filling:.
• 4 combine 1 cup whipping cream, 1/4 cup powdered sugar and 2 teaspoons instant espresso powder in a small bowl; whip until stiff.
• 5 replace tops of cakes and drizzle with cocoa glaze:.
• 6 stir together whipping cream and corn syrup in small saucepan. stir together cocoa and sugar in small bowl; add to cream mixture, stirring well. add butter. cook over low heat, stirring constantly, until butter melts and mixture is smooth. do not boil. remove from heat; stir in vanilla. cool to desired consistency.
• 7 refrigerate until serving time; store leftovers in refrigerator.