Mini Chocolate Bunny Cakes
These mini bunny cakes are the perfect Easter treat! Based on my favorite chocolate snack cake, each bunny cakelet is extra moist and packed with chocolatey flavor.
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Yield: 6 cakelets
Equipment (Shop on Amazon)
- Pyrex Measuring Cups I use the 2-cup one for this recipe
- Baker's Joy Spray or baking spray of choice
Ingredients
- 1½ cups all-purpose flour spooned and leveled
- 1 cup white granulated sugar
- ½ cup unsweetened cocoa powder either Dutch process or natural
- ¼ cup mini semi-sweet chocolate chips
- 2 tbsp instant chocolate pudding
- 1 tsp baking soda
- ½ tsp instant coffee
- ½ tsp salt
- 1 cup milk
- ⅓ cup avocado oil or other neutral oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 2 heaping tbsp sour cream
Instructions
- Preheat your oven to 350°F.
- In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, mini chocolate chips, instant chocolate pudding, baking soda, instant coffee, and salt until there are no visible lumps of flour or cocoa powder. Set aside.1½ cups all-purpose flour, 1 cup white granulated sugar, ½ cup unsweetened cocoa powder, ¼ cup mini semi-sweet chocolate chips, 2 tbsp instant chocolate pudding, 1 tsp baking soda, ½ tsp instant coffee, ½ tsp salt
- In a 2-cup measuring cup or small bowl, whisk together the milk, avocado oil, vinegar, vanilla extract, and sour cream.1 cup milk, ⅓ cup avocado oil, 1 tbsp white vinegar, 2 tsp vanilla extract, 2 heaping tbsp sour cream
- Pour the wet ingredients into the bowl containing the dry ingredients. Whisk and/or stir with a spatula spoon until well combined with no lumps. Make sure to scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated.
- Generously spray the bunny cakelet pan with baking spray. Fill each mini bunny about ⅔-¾ to the top. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake the cakelets on the center rack of your oven at 350°F for 23-25 minutes. The tops of the cakes should be slightly cracked, and a toothpick stuck into the middle of each cake should come out clean when they are done. Do not overbake!
- Allow the cakes to cool in the pan for 4-5 minutes. Then, carefully place them on a wire cooling rack to finish cooling. I've found that the easiest way to transfer the cakes to the cooling rack is to place the rack upside down on the cakes and flip both the pan and cakes (with hot pads or oven mitts) so the cooling rack is right side up with the cakes on top. If you generously sprayed the pan with baking spray, the mini bunny cakes should easily drop out of the pan.
- Once the cakes have completely cooled, dust them with powdered sugar, drizzle on hot fudge, or eat these mini cakes all by themselves! Store in an airtight container or bag on the counter. So long as they are not overbaked, these cakes will stay moist, so feel free to bake them the day ahead.
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