Mini Gingerbread Cakes in Chocolate Ganache

Mini Gingerbread Cakes in Chocolate Ganache

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These miniature gingerbread cakes are the perfect things to serve at your holiday table! They capture the wonderful flavors of the Christmas season, and are sure to be a hit for anyone who has a sweet tooth.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

18 servings

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3/4 cup mild-flavored (light) molasses
  • 1/4 cup plain yogurt
  • chocolate ganache, warm

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Directions

Preheat the oven to 350 degrees with the racks in the top and bottom thirds. Line a muffin tin with liners and spray with cooking spray.

Whisk the flour, baking powder, cinnamon, and ginger in a bowl. Beat the sugar and butter in a stand mixer and add eggs one at a time. Slowly add the molasses and yogurt. Add the dry ingredients and blend thoroughly.

Drop approximately a tablespoon of batter into each liner and bake until a toothpick inserted to the center comes out clean. This should take about 10-15 minutes. Allow the cakes to rest for 5 minutes, then cool completely on a wire rack.

Once cook, remove from the liners and trim to form cylinders. Roll in the warm ganache and allow to cool again on the wire rack.

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