As long as we’re on the topic of sweets from yesterday’s post…especially sweets that include coffee liqueur (aka Kahlua) here is another tried and true recipe. Since I make my own coffee liqueur this recipe seems to call to me. Prior to signing up with Pampered Chef and getting the 24-cup mini muffin pan in my kit, I actually owned a 12-cup tin. The first time I made this, I cut the batter in half and successfully baked two batches of 12 muffins.
Before proceeding I will say that there were a few minor incidents in the making of the cakes. Incident 1: I didn’t read the ingredients, directions or cook’s tip at the bottom closely enough so I bought a standard size box of devil’s food cake (which is about twice as much as the recipe calls for). Not wanting to waste any, I eyeballed about half and then had enough cake mix to make 2 batches. Although it turned out to be slightly less that what is called for in the Cook’s Tip at the bottom, no one could tell. On a side rant, it irritates me that food manufacturers are shrinking the amounts of food in the packages. Nowadays, a pound is no longer a pound; its 14.5 ounces. More than likely there was a day when the Devil’s Food cake mix box would have had enough in it to make two batches according to the recipe. Grrrr.
Anyway, back to more pleasant thoughts and sweet indulgences. Incident 2 occurred when I followed the directions below and tried to fill a plastic bag with whipped topping so that I could “pipe” it on top of the muffins. FAIL! What a mess that turned out to be. Save yourself the time and effort and just buy whipped topping in a can. One spritz and you have a lovely little topper on each morsel. Incident 2a happened when I got over eager about the whipped cream and added the topping WAY too soon before serving. What started as beautiful little puffs of whipped cream turned into less attractive, albeit still delicious, blobs in the fridge (as evidenced by the photo). Lesson learned…top with whipped cream immediately before serving for the best presentation.
Treat yourself with these decadent mini cakes which are paired with a melt in your mouth filling for an impressive dessert.
- 1 small pkg (9 oz) devil’s food cake mix
- 1/4 cup sour cream
- 1 egg
- 1 tbsp instant coffee granules
- 1 tbsp water
- 1/3 cup coffee liqueur (see Cook’s Tip)
Filling & Topping
- 1 1/2 cups thawed frozen whipped topping (from a can is easiest)
- 8 oz mascarpone or cream cheese, room temperature
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- Unsweetened cocoa powder (optional)
- Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers comes out clean.
Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside.For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.
- Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef’s Silicone Basting Brush; cool completely.
- Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.
Cook’s Tips: If desired, 1 2/3 cups of devil’s food cake mix from an 18.25-oz package can be used for this recipe.
To substitute coffee liqueur, combine 1/4 cup water, 1/4 cup sugar, 1 tbsp instant coffee granules and 1 tsp rum extract in (1-cup) Prep Bowl. Microwave, uncovered, on HIGH 1–2 minutes or until sugar is dissolved; cool.
Yield: 24 cakes
Nutrients per serving: (1 cake): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g
Source: The Pampered Chef Season’s Best Fall/Winter 200 Recipe Collection