Mini Strawberry & Chocolate Party Cakes 🍓🍫
Ingredients
For the cakes:
Butter (for greasing pans)
2 cups diced fresh strawberries
1 box (15.25 oz) strawberry cake mix (prepared as per package instructions)
1 box (15.25 oz) chocolate cake mix (prepared as per package instructions)
For the strawberry cream cheese filling:
8 oz cream cheese, softened
4 tablespoons unsalted butter, room temperature
1 ½ cups powdered sugar (adjust as needed)
½ teaspoon strawberry extract
For the chocolate glaze & garnish:
2 (12 oz) packages semi-sweet chocolate chips, divided
12 medium strawberries, sliced (for garnish)
Directions
1️⃣ Preheat and prepare the pans:
Preheat oven to 325°F (163°C).
Grease two large muffin pans with butter and set aside.
2️⃣ Cook the strawberries:
In a small saucepan over medium-high heat, cook the diced strawberries, stirring constantly, until they start to bubble (about 3 minutes).
Reduce heat to medium-low and simmer, stirring occasionally, until thickened (about 20 minutes).
Remove from heat and let cool completely.
3️⃣ Bake the cakes:
Prepare the strawberry cake batter according to package instructions.
Pour into one muffin pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
Prepare the chocolate cake batter and repeat the same steps using the second muffin pan. Let cool.
4️⃣ Make the strawberry cream cheese filling:
In a mixing bowl, beat the cooled, thickened strawberries with the cream cheese and butter until smooth.
Add powdered sugar, ½ cup at a time, mixing well between additions.
Cover and refrigerate for at least 40 minutes.
5️⃣ Assemble the cakes:
While cakes are still in the muffin tins, slice off any domed tops for an even surface.
Remove cakes from tins and slice each into two layers.
Place the slightly larger layers on a sheet of wax paper (these will be the bottoms).
Spread a thick layer of the strawberry cream cheese filling on the cake bottoms.
Place the remaining layers on top, creating mini cakes with one strawberry cake layer and one chocolate cake layer.
6️⃣ Prepare the chocolate glaze:
Set aside ⅓ cup of chocolate chips for garnish.
In a microwave-safe bowl, melt the remaining chocolate chips in 30-second intervals, stirring between each, until smooth.
Pour the melted chocolate over the cakes, letting it drip down the sides.
Let the chocolate set at room temperature for 20 minutes (or refrigerate if serving later).
7️⃣ Garnish and serve:
Top each cake with fresh strawberry slices and reserved chocolate chips.
Serve immediately, or refrigerate for up to 24 hours before serving.
Nutritional Information
⏰ Prep Time: 30 mins | 🔥 Baking Time: 20 mins | ⏳ Chill Time: 40 mins
⚡ Calories per serving: ~350 | 🍽️ Servings: 12 mini cakes
Enjoy these rich, fruity, and chocolatey treats! 🍓🍫🎂
