CHEF BOY R. DEES
MINI CHOCOLATE CAKES
Rick took a classic cake mix, turned rebellious, and pumped it full of extra yumminess to make it shamelessly Deeslicious. TRY IT!
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Chef Boy, R. Dees Mini Chocolate Cakes
(Petite mini chocolate cakes that will ruin you for cupcakes forever)
Imagine the richest, yummiest chocolate cake you’ve ever surrendered to—now shrink it into an adorable little ramekin so it bakes up with an irresistibly delightful round top. Rick took a classic cake mix, turned rebellious, and pumped it with a shameless splash of Dees-lciousness to make it impossibly moist and fragrant.
Each mini cake emerges from the oven puffed and proud, then sinks just enough to cradle a lavish crown of silky chocolate frosting that melts on contact with the warm cake beneath. One spoonful and you’re hit with intense cocoa, a whisper of vanilla, and that glorious moment when frosting and cake collide into pure gooey bliss.
They look fancy. They taste dangerous. They’re stupidly easy.
Warning: you will eat two and immediately plot when you can “reasonably” bake more.
You can do this!!
Sweet love,
Chef Boy R. Dees
Ingredients
- 1 box Betty Crocker Super Moist
- Yellow Cake Mix* (this one – see below)
- 1 cup corn oil
- 1/3 cup water
- 4 Tablespoons melted butter
- 1 Tablespoon vanilla extract
- 3 large eggs
- 1 cup butter
- 4 heaping Tablespoons Dark Chocolate
- 1/8 teaspoon salt
- 1 Tablespoon Vanilla Extract
- 5 Tablespoons Half & Half
- 3 cups confectioners’ sugar
Instructions
- Pre-heat oven to 350 “Deesgrees”…
- To the packaged mix, add the corn oil, water, melted butter, vanilla extra extract, and eggs. Mix well. NOTE: With this recipe, you’ll be using the cake mix but reversing the amount of oil and water it calls for with its Mix instructions: Make it with one cup of oil and 1/3 cup water instead of what it calls for on the package instructions.
- Butter and flour several 4 inch ramekins, or spray with PAM cooking spray.
- Add batter to ramekins, filling each 2/3rd full so it doesn’t spill over when baking.
- Bake at 350º until a toothpick inserted comes out slightly moist.
- Melt butter and chocolate together in a saucepan over medium heat.
- Add salt, vanilla extract, and half and half. Stir well.
- Remove from heat. Add confectioner’s sugar and lightly beat until well mixed and thick.
- Add this frosting to the cakes after they have cooled, but are still slightly warm.
- Serve immediately.