In the realm of decadent desserts, the Texas Chocolate Mini Cake Bites stand as a testament to the culinary artistry of the Lone Star State. These bite-sized morsels of pure chocolate indulgence embody the essence of Texas' bold and flavorful spirit. With their rich chocolate flavor, moist and tender crumb, and delicate frosting, these mini cakes are a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. Whether you're a chocolate aficionado or simply seeking a sweet treat to satisfy your cravings, these Texas Chocolate Mini Cake Bites are a culinary adventure that will transport you to a world of chocolatey bliss.
Check out the recipes below so you can choose the best recipe for yourself!
TEXAS SHEET CAKE BITES
Texas Sheet Cake Bites have all the decadence you love in a tiny bite! Topped with walnut and chocolate frosting, everyone will want one!
Provided by Laura Petersen
Categories Dessert
Time 25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Prepare mini muffin tins by lining each cup with mini paper liners or spraying cups liberally with baking spray that has flour in it.
- Mix flour, sugar, baking soda, and salt in a large bowl. Set aside.
- Combine water, cocoa powder, and butter in a medium saucepan. Bring to a boil, whisking often. Remove from heat, pour into the bowl with dry ingredients. Mix together until just combined.
- Add buttermilk and eggs and mix to combine. The batter will be thin.
- Using a 1 tablespoon cookie scoop, place one scoop of batter in each muffin cup.
- Bake for 10-12 minutes or until cakes bounce back when lightly touched. Remove from oven and transfer bites to a rack to cool.If liners were not used, let bites cool for about 10 minutes in the pan. Then using the tip of a knife, gently remove from the pan and place on a wire rack to cool completely.
- In a medium saucepan, heat over medium heat buttermilk, butter and cocoa until bubbly. Mix in sugar and vanilla until smooth. Add in nuts and blend until incorporated.
- Carefully spoon about a tablespoon of frosting over each cake bite and let frosting set. Some frosting may run over the sides, that's okay. Store in an air-tight container.
Nutrition Facts : ServingSize 1 cake bite, Calories 108 kcal, Carbohydrate 15 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 15 mg, Sodium 70 mg, Fiber 1 g, Sugar 12 g
TEXAS CHOCOLATE MINI CAKE BITES
Super chocolaty mini cupcake bites that are soft, chewy, and beautiful! Makes 4 dozen treats quickly and easily. They store and travel well. Let me know how yours turn out and how you like them!
Provided by Brenda
Categories Chocolate Cake From a Mix
Time 44m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins generously with cooking spray.
- Combine devil's food cake mix, eggs, chocolate pudding mix, vegetable oil, and 1/4 cup water in a large bowl. Mix with a wooden spoon until batter is thick and smooth.
- Pour batter into the prepared mini muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 10 minutes.
- Let mini cakes cool in the tins for 1 to 2 minutes. Transfer to a wire rack.
- Stir confectioners' sugar, 1/4 cup water, and cocoa powder together in a bowl to make glaze.
- Dip tops of the mini cakes in glaze and place on a large sheet of waxed paper. Cool completely before serving, about 10 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 14.9 g, Cholesterol 17.6 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 117.7 mg, Sugar 11.4 g
TEXAS CHOCOLATE MINI CAKE BITES
Super chocolaty mini cupcake bites that are soft, chewy, and beautiful! Makes 4 dozen treats quickly and easily. They store and travel well. Let me know how yours turn out and how you like them!
Provided by Brenda
Categories Chocolate Cake From a Mix
Time 44m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins generously with cooking spray.
- Combine devil's food cake mix, eggs, chocolate pudding mix, vegetable oil, and 1/4 cup water in a large bowl. Mix with a wooden spoon until batter is thick and smooth.
- Pour batter into the prepared mini muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 10 minutes.
- Let mini cakes cool in the tins for 1 to 2 minutes. Transfer to a wire rack.
- Stir confectioners' sugar, 1/4 cup water, and cocoa powder together in a bowl to make glaze.
- Dip tops of the mini cakes in glaze and place on a large sheet of waxed paper. Cool completely before serving, about 10 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 14.9 g, Cholesterol 17.6 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 117.7 mg, Sugar 11.4 g
TINY TEXAS SHEET CAKES
These tiny sheet cakes boast a homemade chocolate flavor as big as Texas itself, reports Hope Meece from her home in Ambia, Indiana. "The cakes are moist, freeze well unfrosted and always bring compliments," she adds.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , In a small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high for 30 seconds. Whisk in confectioners' sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired.
Nutrition Facts : Calories 445 calories, Fat 21g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 277mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use high-quality chocolate for the best flavor.
- Make sure the butter and eggs are at room temperature before you start baking.
- Don't overmix the batter, or the cakes will be tough.
- Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cakes cool completely before frosting them.
- If you don't have a mini muffin pan, you can use a regular muffin pan and fill each cup about 1/2 full.
- The cakes can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These Texas Chocolate Mini Cake Bites are the perfect dessert for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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