Mochaccino Mini Cakes

 Mini Bundt Maker Cakes made with Baking Cocoa and Powdered Espresso Coffee, frosted with Buttercream Frosting…

Mochaccino Mini Cakes

Ingredients

  • 1/2 cup gluten free baking mix
  • 1/4 cup baking cocoa
  • 2 teaspoons espresso coffee powder
  • 3 tablespoons sugar
  • 1/4 cup milk
  • 1/4 cup water
  • 1 egg
  • 2 tablespoons cooking oil
  • 2 tablespoons soft butter
  • Buttercream frosting

Directions

  • In mini bundt maker, spray with cooking spray or rub with oil or shortening, plug in to heat.
  • In a medium mixing bowl cream together sugar and butter, add egg and slightly beat with a fork, add cooking oil, and milk, mix with fork until blended.
  • Add the the baking mix, cocoa, coffee powder, mix in with fork until everything is blended.
  • Mix in water until completely blended.
  • Pour half of the batter into the mini bundt maker close lid and bake for about 6-7 minutes or cook until toothpick entered in cake comes out clean.
  • Lift out cake with pot holders by the plate handles and turn on to a cooling rack.
  • Repeat with the remaining batter in the mini bundt maker. Makes 2 mini cakes.
  • Let cool completely, top with your favourite buttercream frosting. Serve and Enjoy!