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Rich Chocolate-Covered Mini-Cakes

Mini Cakes:

2/3 cup all-purpose flour

1/2 cup granulated sugar

3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder

1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water

3 tablespoons vegetable oil

1 1/2 teaspoons vanilla extract

Chocolate Glaze:

2 tablespoons butter

2 tablespoons unsweetened cocoa powder

2 tablespoons water

1 cup powdered sugar

1/2 teaspoon vanilla

 

White Chocolate Drizzle:

1/2 cup white chocolate chips

1 tablespoon vegetable shortening (not oil or butter)

1. Heat oven to 350°F (175°C). Lightly grease small muffin cups (1 3/4-inches in diameter).
2. For Mini Cakes: In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add water, oil and vanilla; stir or whisk until batter is smooth and well blended. Spoon batter into prepared muffin cups, filling each 2/3 full.
3. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool in pan on wire rack for 3 minutes. Remove from pan to wire rack. Cool completely.
4. For Chocolate Glaze: In a small saucepan, melt butter over low heat; add cocoa and water and cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Whisk in powdered sugar and vanilla until smooth and slightly thickened.
5. Spread tops of cakes with glaze. Place on wax paper-covered tray or baking sheet; refrigerate 10 minutes to set glaze.
6. For White Chocolate Drizzle: Microwave white chocolate chips and shortening on HIGH (100%) for 30 seconds; stir until smooth. If necessary, microwave an additional 15 seconds or just until chips are melted and smooth when stirred. Drizle onto glazed mini-cakes.

Makes about 2 dozen mini-cakes.