Description
Delightful mini cakes featuring a harmonious blend of fresh strawberries and rich chocolate, perfect for any gathering.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup granulated sugar (or coconut sugar)
- 1/2 cup unsalted butter, softened (or coconut oil)
- 2 large eggs (or flax eggs)
- 1/2 cup whole milk (or almond/oat milk)
- 1 cup fresh strawberries, chopped (or frozen, thawed)
- 1/2 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat the oven to 350°F (175°C) and prepare your mini muffin pan.
- Mix the flour, cocoa powder, baking powder, baking soda, and sugar in a medium bowl.
- Cream the softened butter until fluffy, then gradually add the sugar.
- Add the eggs one at a time, then stir in the milk until smooth.
- Combine the wet and dry mixtures gently, being careful not to overmix.
- Fold in the strawberries and chocolate chips until evenly distributed.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 15-20 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with a sprinkle of powdered sugar or a drizzle of chocolate sauce for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini cakes, strawberry chocolate, dessert recipe, baking, summer treats