I wanted to make something fancy for our New Years Eve party…something bite-sized and chocolate. I found a fabulous recipe in my new Pampered Chef recipe book. These were so easy to make and really delish! I made the cakes ahead of time and then filled them just before the party started. A big taste in such a small dessert!
Of course, you know that I had to improvise a little bit with the recipe! I used a box of cake mix and doubled the rest of the ingredients.
Filling & Topping
1 1/2 cups thawed frozen whipped topping
8 oz. mascarpone or cream cheese, room temperature (I found & used coffee flavored mascarpone! Yum!)
1/4 cup powdered sugar
2 tsp vanilla extract
Unsweetened cocoa powder
Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick cooking spray.
Combine cake mix, sour cream, egg(s), coffee granules and water. Mix together.
Batter will be really thick. Divide batter evenly among cups (I used a small scooper-worked like a charm!)
Bake 8-10 minutes or until wooden toothpick test is clean.
Place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine the cheese, powdered sugar and vanilla. Place filling in a resealable plastic bag; secure and set aside. (I did this way after the fact)
Remove cakes from oven and press tops with lightly floured mini-tart shaper to make slight indentations. ( I had no desire to take out the flour, nor do I own a tart shaper…so I used the top of a wine stopper!) Cool for a couple of minutes, then remove from pan to wire rack.
Combine all in a glass bowl and microwave 1-2 minutes and let cool.
Trim corners of both bags that were set aside. First pipe the cheese filling over cakes. Pipe whipped topping over filling. Dust with cocoa powder, if desired. I would- it looks pretty!