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Make these mini chocolate cakes by starting with a devils' food cake mix and baking in muffin pans.  The festive holly garnish is simply red cinnamon candies and fresh bay leaves.

Recipe by Southern Living December 2008

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

prep:
45 mins
cook:
22 mins
additional:
35 mins
total:
1 hr 42 mins
Yield:
Makes 24 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed. Spoon batter into 2 greased and floured (12-cup) muffin pans.

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  • Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

  • Arrange cakes upside down on a serving platter. Spoon Winter White Glaze over cakes (about 1 Tbsp. per cake), spreading with a spatula to thoroughly cover cakes. Garnish, if desired.

  • *Fresh mint leaves may be substituted.

  • Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Premium Cake Mix.

Chef's Notes

During testing, we found that muffin cups ranged from 2 1/2 to 3 oz. each. The size you have will determine your yield.

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