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Wednesday, November 28, 2012

Mayan Cocoa Mini Cakes with Vanilla Bean Frosting

The other day I was craving something chocolatey.  Oh, we had chocolate candy in the house, but I wanted something more cake like.  I searched the pantry for a few items, made sure I had some cream cheese and decided I'm make a couple of delicious little mini cakes.  I found some Mayan cocoa that was just screaming to be used and this wonderful little treat was invented.  Mayan cocoa has a hint of cinnamon and cayenne pepper in it, so these little cakes had a bit of a kick to them... hence the frosting... I mean it only made sense to add the frosting to help "cool" them off :)

Mayan Cocoa Mini Cakes with Vanilla Bean Frosting
Created by Jenn's Food Journey
- Makes 6 mini cakes -
Printable Recipe 
1/4 cup Mayan Cocoa powder
1/2 cup hot water
1/2 cup plus 2 1/2 Tablespoons all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
Vanilla Bean Frosting -
2 Tablespoons cream cheese, room temperature
1/4 - 1/2 cup powdered sugar
1 vanilla bean, split and scrapped
1/2 teaspoon vanilla extract

In a measuring cup or bowl, add the cocoa powder and hot water.  Stir to combine and set aside.  In another bowl, sift together 1/2 cup of flour, baking powder and salt; set aside.

Preheat oven to 375 degrees F.  Spray 6 muffin tins with non-stick cooking spray.  In a bowl of a stand mixer, using the paddle attachment, add the butter and sugar.  Cream together on low to medium low setting until light and fluffy.  Scrape down the sides and add the egg and vanilla extract.  Mix together until just combined.  Slowly add in the cooled chocolate mixture and mix until everything is combined.  Pour into the prepared muffin tins and place in oven.  Bake 15-20 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Remove and allow cool.

To make the frosting - with a hand mixer, mix together the cream cheese, vanilla bean and vanilla extract.  Add the powdered sugar a little at a time until you achieve your desired thickness and sweetness (I wanted mine to be sort of a glaze instead of a thick frosting).  Once cakes are cooled, frost and enjoy!

One Year Ago:  Beef Roast
Two Years Ago:  Grilled Chicken with Bacon and Balsamic Glaze


Angie's Recipes said...

Beautiful cupcake! I love cream cheese frosting too.

Debbie said...

Very nice little cake that I could definitely eat at any time of the day or night!!!!

StephenC said...

What's happening to me? I'm thinking about cake more and more often, just as the HoHo bites the dust. The more scary thing is that I have everything I would need to make these, except it would have to be with regular cocoa.

Big Dude said...

Very nice creation Jenn - I was in search of something like this last night but came up empty.

Yenta Mary said...

Oh, my word, those look/sound amazing!!! The vanilla bean frosting is a perfect complement to the spice in the cakes!!!

Cranberry Morning said...

Good grief, those sound amazing. Cream cheese and Mayan cocoa - what a delicious combination. And how do I grill this? ;-)

Pam said...

It looks pretty and delicious Jenn.

Debra said...

Oh that frosting looks like the most amazing thing ever!

Chris said...

Good thing that you used that Mayan cocoa as all Mayan food products expire on 12-21-2012. ;)

Lea Ann (Cooking On The Ranch) said...

I pick the frosting off ... unless it's cream cheese. Looks fabulous Jenn.