Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time
45 Mins
Cook Time
22 Mins
Other Time
35 Mins
Makes 24 servings

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.

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

*Fresh mint leaves may be substituted.

Step 5

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.

Ratings & Reviews

jenapel's Review

December 27, 2011
This recipe was a hit for our family Christmas Eve. I added 1/4 tsp. of peppermint extract to the glaze for an additional flavor. It was wonderful.

darlamere's Review

December 24, 2011