Chocolate Chip Mini Cakes with Fudge Ganache Core

Short Description
Moist, fluffy mini cakes studded with chocolate chips and baked with a rich, fudgy chocolate ganache center—each bite offers a warm balance of tender crumb and decadent molten chocolate.

Why You’ll Love This Recipe

  • Perfect portion control with adorable mini sizes.
  • Double chocolate delight: tender chocolate chip cake paired with a gooey ganache core.
  • Impressive yet easy—no complex techniques, but looks and tastes gourmet.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Mini Cakes:

  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • 2 tbsp granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup sour cream
  • ½ cup mini chocolate chips

For the Ganache Filling:

  • ½ cup heavy cream
  • 4 oz semi‑sweet chocolate, chopped
  • 1 tsp butter

directions

  1. Preheat oven to 350 °F (175 °C). Grease mini bundt or cupcake molds.
  2. Prepare ganache: gently heat cream until simmering. Pour over chopped chocolate and butter; let sit 2 minutes, then stir until smooth. Chill until thickened.
  3. In a bowl, cream together butter and sugars until fluffy. Beat in eggs and vanilla until combined.
  4. Whisk flour, baking soda, and salt in another bowl. Add to wet mixture alternately with sour cream. Fold in chocolate chips.
  5. Spoon batter into each mold halfway, add a dollop of thick ganache, then cover with more batter.
  6. Bake 18–20 minutes, or until tops spring back lightly. Cool slightly before serving.

Servings and timing

This recipe yields about 12 mini cakes (based on standard cupcake-mold capacity).

  • Prep time: ~15 minutes (including ganache prep)
  • Bake time: 18–20 minutes
  • Total time: approximately 35 minutes

Variations

storage/reheating

  • Store cooled cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • To serve chilled cakes: reheat gently at room temperature or warm briefly in the microwave (5–10 seconds) to partly melt the ganache center.
  • Ganache keeps in fridge for up to a week, or frozen up to 6 months (sallysbakingaddiction.com).

FAQs

What size mold should I use?

Use standard mini bundt or cupcake molds—approximately 2–3 inches across—to yield 12 evenly sized cakes.

Can I use chocolate chips instead of chopped chocolate for the ganache?

Yes, semi‑sweet chips work fine; just ensure they contain cocoa butter for smooth melting (sallysbakingaddiction.com, sugargeekshow.com).

How do I know when the cakes are done?

They’re done when the tops spring back lightly upon touch and a toothpick comes out mostly clean with a few moist crumbs.

Can I prep ahead?

Yes—prepare batter and ganache separately, store in fridge. Assemble and bake when ready.

Can I freeze these?

Yes—cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and warm gently before serving.

My ganache is too thin—how do I fix it?

Refrigerate until thickened. For firmer ganache, increase chocolate-to-cream ratio (per ganache science) (sugargeekshow.com).

What if ganache sets too hard?

Warm gently in microwave for 10 s increments until spreadable (peanut butter consistency) .

Can I make this dairy‑free?

Yes—substitute heavy cream with full‑fat coconut milk and use dairy‑free chocolate .

How do I prevent mini cakes from sticking?

Grease molds thoroughly or line with cupcake liners, especially if molds aren’t non‑stick.

How do I flavour the ganache?

Steep herbs or tea in the cream while heating, or add extracts (coffee, orange) to the ganache (sugargeekshow.com).

Conclusion

These Chocolate Chip Mini Cakes with Fudge Ganache Core are a delightful bite-sized indulgence—perfect for parties or a personal treat. They pair light, chocolate chip cake with a luscious molten center, delivering maximum enjoyment with minimal fuss. Enjoy making them your own with the suggested variations and serve warm for all the gooey goodness!

Print

Chocolate Chip Mini Cakes with Fudge Ganache Core

Mini gâteaux moelleux et moelleux parsemés de pépites de chocolat et cuits avec un centre de ganache au chocolat riche et fondant – chaque bouchée offre un équilibre chaleureux de mie tendre et de chocolat fondu décadent.

  • Author: Djihane
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/2 tasse de beurre non salé, ramolli
  • 1/2 tasse de cassonade claire
  • 2 cuillères à soupe de sucre cristallisé
  • 2 gros œufs
  • 1 cuillère à café d’extrait de vanille
  • 1 tasse de farine tout usage
  • 1/2 cuillère à café de bicarbonate de soude
  • 1/4 cuillère à café de sel
  • 1/2 tasse de crème sure
  • 1/2 tasse de mini pépites de chocolat
  • 1/2 tasse de crème épaisse
  • 4 oz de chocolat mi-sucré, haché
  • 1 cuillère à café de beurre

Instructions

  1. Préchauffer le four à 175 °C. Graisser un moule à mini-bundt ou à cupcakes.
  2. Dans une petite casserole, faire chauffer la crème jusqu’à ce qu’elle frémisse. Verser sur le chocolat haché et le beurre, laisser reposer 2 minutes, puis remuer jusqu’à obtenir une consistance lisse. Réfrigérer jusqu’à épaississement.
  3. Dans un saladier, crémer le beurre et les sucres jusqu’à obtenir une consistance mousseuse. Ajouter les œufs et la vanille et mélanger jusqu’à obtenir une consistance homogène.
  4. Dans un autre bol, fouetter la farine, le bicarbonate de soude et le sel. Ajouter au mélange humide en alternance avec la crème fraîche. Incorporer les pépites de chocolat.
  5. Remplissez chaque moule à moitié de pâte, déposez une petite boule de ganache au centre et recouvrez de pâte.
  6. Cuire au four 18 à 20 minutes, jusqu’à ce que le dessus reprenne sa forme. Laisser refroidir légèrement avant de servir.

Notes

  • Assurez-vous que la ganache est refroidie et épaissie avant de la verser dans la pâte pour éviter qu’elle ne coule.
  • Utilisez des mini pépites de chocolat pour maintenir une répartition uniforme dans toute la pâte.
  • Les gâteaux sont meilleurs servis chauds pour un effet de cœur fondu.

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 250
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: mini cakes, chocolate chip, ganache core, dessert, molten center

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