Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1-3/4 cups all-purpose flour

  3. 3/4 cup HERSHEY'S Cocoa

  4. 1-1/2 teaspoons baking powder

  5. 1-1/2 teaspoons baking soda

  6. 1 teaspoon salt

  7. 2 eggs

  8. 1 cup milk

  9. 1/2 cup vegetable oil

  10. 2 teaspoons vanilla extract

  11. 1 cup boiling water

  12. ESPRESSO CREAM FILLING (recipe follows) OR apricot preserves or other flavor of your choice COCOA GLAZE (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease and lightly flour fourteen 6-ounce custard cups.

  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet.

  3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks; remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with FILLING or preserves; replace top of cake. Drizzle with COCOA GLAZE. Refrigerate until serving time. Refrigerate leftover cakes. About 14 mini cakes.

  4. ESPRESSO CREAM FILLING: Combine 1 cup (1/2 pt.) cold whipping cream, 1/4 cup powdered sugar and 2 teaspoons powdered instant espresso (or powdered instant coffee) in small bowl; beat until stiff. About 2 cups filling.

  5. COCOA GLAZE 1/2 cup whipping cream 1-1/2 teaspoons light corn syrup 1/2 cup HERSHEY'S Cocoa 1/2 cup sugar 1 tablespoon butter 1-1/2 teaspoons vanilla extract Stir together whipping cream and corn syrup in small saucepan. Stir together cocoa and sugar in small bowl; add to cream mixture, stirring well. Add butter. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Do not boil. Remove from heat; stir in vanilla. Cool to desired consistency. About 1 cup glaze.

  6. NOTE: Glaze may be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.

  7. VARIATION: CUPCAKES: Line muffin pan (2-1/2 inches in diameter) with paper bake cups. Fill 1/2 full with batter. Bake at 350°F.

  8. minutes or until wooden pick inserted in center comes out clean. Fill and glaze as directed in recipe. About 3 dozen cupcakes.


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