Festive Mini Christmas Cakes Glazed with Ganache
These Festive Mini Christmas Cakes Glazed with Ganache capture all that festive magic in a super easy, quick, and absolutely unforgettable way. Perfectly portioned, wonderfully spiced, and topped with a luscious chocolate ganache, they are sure to be your new go-to for holiday cheer!
Equipment
- Oven
- Muffin tin
- Mini Cupcake Liners
- Mixing bowl
- Electric mixer
- Whisk
- small saucepan
- Wire rack
- Toothpick
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 2 large eggs at room temperature
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup milk any milk, not ice-cold
- 1 cup dark chocolate chopped, for ganache, good quality
- 1/2 cup heavy cream for ganache
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grab a muffin tin and line it with mini cupcake liners.
- Step 2: In a roomy mixing bowl, beat softened butter and brown sugar until light, creamy, and fluffy. Crack in the large eggs one at a time, mixing well after each addition.
- Step 3: In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, ginger, and nutmeg. Gradually add dry ingredients to the butter mixture, alternating with splashes of milk. Start and end with dry ingredients, stirring just until combined. Do not overmix.
- Step 4: Spoon the batter evenly into your prepared mini cupcake liners, filling each about two-thirds full. Bake for about 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let rest in the muffin pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Step 5: While cakes cool, make the ganache. In a small saucepan, gently heat heavy cream until hot (small bubbles form around edges), but do not boil. Pour the warm cream over your chopped dark chocolate. Let it sit for a few minutes, then whisk gently from the center outwards until smooth, rich, and glossy.
- Step 6: Once mini cakes are completely cool, spoon or gently pour the decadent ganache over each one, letting it drip down the sides. Allow the glaze to set for a bit before serving.
Notes
Substitutions & Additions:
- Spice It Up (or Down!): Adjust amounts of cinnamon, ginger, and nutmeg to your liking. A pinch of ground cloves or allspice would also be delightful!
- Zesty Twist: Add 1 teaspoon of orange or lemon zest to the batter for a bright, citrusy note.
- Fruity Fun: Gently fold in 1/4 cup of finely chopped dried cranberries, golden raisins, or candied orange peel into the batter.
- Nutty Crunch: For a little crunch, add 1/4 cup of finely chopped pecans or walnuts to the batter.
- Espresso Boost: For a deeper chocolate flavor, dissolve 1/2 teaspoon of instant espresso powder in the warm milk before adding it to the batter.
- White Chocolate Wonderland: Instead of dark ganache, try a white chocolate ganache for a different look and taste.
- Cream Cheese Frosting: If ganache isn't your jam, a simple cream cheese frosting would also be absolutely delicious on these mini cakes.
- Room Temperature Ingredients: Softened butter and room temperature eggs and milk emulsify better, leading to a smoother, more consistent batter and a lighter cake texture.
- Don't Overmix: Once you add the dry ingredients, mix just until combined to prevent tough cakes.
- Check for Doneness: Use the toothpick test and start checking at the lower end of the baking time to avoid dry results.
- Cool Completely: Resist the urge to glaze warm cakes as the ganache will melt and slide off. Let them cool fully on a wire rack.
- Prep Ahead: You can bake the mini cakes a day in advance and store them in an airtight container at room temperature. Make the ganache just before serving, or rewarm it gently if made ahead.
- At Room Temperature: In an airtight container for up to 2-3 days. The ganache will set firm.
- In the Refrigerator: For longer storage (up to a week), store in an airtight container in the fridge. Let them come to room temperature for 15-20 minutes before serving.
- Freezing: Unglazed mini cakes can be frozen for up to 2 months. Glazed cakes can be frozen in a single layer until firm, then stacked with parchment paper in an airtight container. Thaw in the fridge overnight, then bring to room temperature.