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dark chocolate & oreo mini skull cakes

Dark Chocolate & Oreo Mini Skull Cakes for Spooky Treats

Experience the spooky delight of Dark Chocolate & Oreo Mini Skull Cakes, perfect for Halloween treats.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup strong hot coffee Or substitute with hot water if needed.
  • 1/2 cup Dutch process cocoa powder Can be substituted with regular cocoa powder.
  • 1 cup sugar
  • 1/2 teaspoon kosher salt Standard table salt can be used as a substitute.
  • 1 teaspoon baking soda No substitute suggested.
  • 2 whole eggs Along with 1 egg yolk; flax eggs can be a vegan alternative.
  • 1 cup buttermilk Can be replaced with 1 cup of milk mixed with vinegar.
  • 1/2 cup peanut oil Or neutral vegetable oil; can swap with canola or sunflower oil.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1 cup crushed Oreos Avoid using boxed crumbs for best results.
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk Adjust for desired consistency.
  • 1 teaspoon vanilla extract Consider using clear vanilla for a white finish.

Equipment

  • skull cakelet pan
  • Stand Mixer
  • Mixing Bowl
  • Whisk
  • Spatula
  • wire cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the skull cakelet pan with softened butter and cocoa powder.
  2. In a mixing bowl, whisk together strong hot coffee and cocoa powder until combined; let cool slightly.
  3. In a stand mixer, beat sugar, salt, baking soda, eggs, and egg yolk until smooth, then mix in buttermilk, oil, and vanilla.
  4. Gradually add flour to the mixture, then slowly incorporate the cocoa-coffee mix until smooth.
  5. Gently fold in crushed Oreos, ensuring not to overmix.
  6. Pour the batter into the pan, filling each cavity three-quarters full, and bake for 20-30 minutes until done.
  7. Cool the cakes in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. Prepare the glaze by whisking together powdered sugar, milk, and vanilla to the desired consistency.
  9. Dip each cooled cake into the glaze, allowing excess to drip off and set on a wire rack.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 140mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 5mg

Notes

Ensure cakes are completely cooled before glazing for best results. Customize the glaze thickness as desired.

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