Why You’ll Love This Recipe

Chocolate Bonbons Mini-Cakes are bite-sized indulgences with a rich, moist chocolate cake center coated in a silky chocolate ganache or glaze. These elegant treats are perfect for parties, holidays, or gifting, combining the charm of bonbons with the satisfaction of cake. Each bite delivers a luxurious experience, making them a go-to for chocolate lovers.

ingredients

Chocolate Bonbons Mini-Cakes: A Decadent Treat for Any Occasion

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsweetened cocoa powdergranulated sugarunsalted buttereggsvanilla extractbaking powderbaking sodabuttermilksaltheavy creamsemi-sweet or dark chocolate (for ganache)

directions

Preheat your oven to 350°F (175°C) and grease a mini-muffin or bonbon mold.

In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla extract.

Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until smooth.

Spoon the batter into the prepared molds, filling each about 3/4 full.

Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

Let the mini-cakes cool completely before removing from molds.

To make the ganache, heat the heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2-3 minutes, then stir until smooth.

Dip or drizzle each mini-cake with ganache, and let set until firm.

Servings and timing

This recipe yields approximately 24 mini-cakes.Preparation time: 20 minutesBaking time: 12-15 minutesCooling and decorating time: 30 minutesTotal time: 1 hour 5 minutes

Variations

Add a splash of espresso to the batter for a mocha twist.

Use flavored ganache (orange, mint, or raspberry) for a unique touch.

Fill the centers with jam or caramel before baking for a surprise inside.

Decorate with sprinkles, edible gold, or chopped nuts for visual flair.

Try white or milk chocolate ganache for different flavor profiles.

storage/reheating

Store Chocolate Bonbons Mini-Cakes in an airtight container at room temperature for up to 3 days.Refrigerate for up to 7 days or freeze for up to 2 months.To enjoy warm, microwave a few seconds until slightly soft.

FAQs

Can I make these without a special mold?

Yes, a mini muffin tin works perfectly for this recipe.

What type of chocolate is best for ganache?

Use high-quality semi-sweet or dark chocolate for the richest flavor.

Can I make these ahead?

Absolutely, they store well and can even be frozen before glazing.

Do these need to be refrigerated?

Only if you’re storing them longer than a couple of days or using perishable fillings.

Can I add alcohol to the recipe?

Yes, a splash of liqueur in the ganache or batter adds depth—try Grand Marnier or Kahlúa.

How do I prevent them from sticking?

Use a non-stick spray or line with mini paper cups if using a muffin tin.

Are they very sweet?

They strike a balance between rich and sweet, especially when using dark chocolate.

Can I use gluten-free flour?

Yes, just use a 1:1 gluten-free baking blend.

Do kids like them?

Definitely! Just skip any alcohol and consider adding colorful sprinkles.

Can I double the recipe?

Yes, it’s easy to scale up for larger events.

Conclusion

Chocolate Bonbons Mini-Cakes are the perfect combination of elegance and indulgence. Whether you’re hosting a party or treating yourself, these rich, fudgy mini-cakes wrapped in ganache are sure to impress. Simple to make and endlessly customizable, they’re a must-have for any chocolate lover’s recipe collection.