Espresso Filled Mini Cakes

Coffee lovers have we got a dessert for you. Our EspressoFilled Mini Cakes layer an espresso cream filling between two rich chocolate cake halves made with HERSHEYS Cocoa for the perfect afterdinner pickmeup. And the best part? These mini cakes are made for one so go ahead and savor the whole thing!  Coffee and chocolate is a pleasant flavor combo in our espressofilled mini cakes recipe. Perfect this pairing
Ingredients
2 cups
sugar
1 34 cups
allpurpose flour
34 cup
HERSHEYS Cocoa

1 12 tsps
baking powder
1 12 tsps
baking soda
1 tsp
salt
2
eggs
1 cup
milk
12 cup
vegetable oil
2 tsps
vanilla extract
1 cup
boiling water
Espresso Cream Filling recipe follows OR apricot preserves or other flavor of your choice
1 cup
cold whipping cream 12 pt
14 cup
powdered sugar
2 tsps
instant espresso powder or instant coffee powder
Cocoa Glaze
12 cup
whipping cream
1 12 tsps
light corn syrup
12 cup
Cocoa
12 cup
sugar
12 Tbsp
butter
1 12 tsp
vanilla extract
Directions
Heat oven to 350F. Grease and lightly flour fourteen 6ounce custard cups.
2
Stir together sugar flour cocoa baking powder baking soda and salt in large bowl. Add eggs milk oil and vanilla beat on medium speed of mixer 2 minutes. Stir in water batter will be thin. Fill each prepared cup with scant 12 cup batter. Place custard cups on cookie sheet.
3
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with filling or preserves replace top of cake. Drizzle with Cocoa Glaze. Refrigerate until serving time. Refrigerate leftover cakes.
Espresso Cream Filling
Combine 1 cup 12 pt cold whipping cream 14 cup powdered sugar and 2 teaspoons powdered instant espresso or powdered instant coffee in small bowl beat until stiff.
Cocoa Glaze
Stir together whipping cream and corn syrup in small saucepan. Stir together cocoa and sugar in small bowl add to cream mixture stirring well. Add butter. Cook over low heat stirring constantly until butter melts and mixture is smooth. Do not boil. Remove from heat stir in vanilla. Cool to desired consistency.
NOTE Glaze may be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat stirring constantly.
VARIATION Cupcakes Line muffin pan 212 inches in diameter with paper bake cups. Fill 12 full with batter. Bake at 350F. 20 minutes or until wooden pick inserted in center comes out clean. Fill and glaze as directed in recipe.