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Mini Raspberry-Chocolate Heart Cakes
Mini Raspberry-Chocolate Heart Cakes
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Elevate milk chocolate cake mix with espresso and raspberry for a decadent pink dessert.
Ingredients:
  • 1 tablespoon instant espresso coffee powder or granules
  • 1 tablespoon water
  • 1 box Betty Crocker™ Super Moist™ Milk Chocolate Cake Mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 1 cup raspberry preserves
  • 16 oz white chocolate baking bars or squares, chopped
  • 2 tablespoons shortening
  • 1 cup Betty Crocker™ Decorating Decors® red, pink and white candy sprinkles
Instructions:
  • Preheat the oven to 350°F and generously grease 12 heart-shaped cake pans (measuring 3 5/8x3 1/2 x1 inches) with shortening or cooking spray.
  • Combine coffee powder with water until smooth. In a large bowl, mix together cake mix, coffee mixture, water, oil, eggs, and raspberry preserves using an electric mixer on low for 30 seconds, then on medium for 2 minutes, scraping sides of the bowl as needed. Fill cake pans halfway with batter.
  • Bake for 15 minutes until the cakes are firm to the touch. Let cool for 10 minutes before removing them from the pans onto a cooling rack to cool completely.
  • Microwave white chocolate and shortening in a medium microwavable bowl on High for 1 to 2 minutes, stirring once, until melted. If needed, microwave in 15-second intervals, stirring until smooth.
  • Lay waxed paper beneath a cooling rack. Drizzle melted chocolate over cakes and add sprinkles for decoration. Allow to stand until chocolate sets.

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