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dark chocolate & oreo mini skull cakes

Dark Chocolate & Oreo Mini Skull Cakes for Spooktacular Fun

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Delight in these Dark Chocolate & Oreo Mini Skull Cakes, combining rich chocolate and Oreos for a spooky Halloween treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Strong Hot Coffee Enhances the chocolate flavor; substitute with hot water if avoiding coffee.
  • 1 cup Dutch Process Cocoa Powder Provides a deep chocolate flavor; extra for pan dusting.
  • 1 cup Sugar Adds sweetness and moisture to the cake.
  • 1 teaspoon Kosher Salt Balances the sweetness.
  • 1 teaspoon Baking Soda Acts as a leavening agent; ensure it’s fresh.
  • 2 large Eggs Help bind ingredients; can use substitutes for vegan.
  • 1 large Egg Yolk Adds richness.
  • 1 cup Buttermilk Adds moisture; substitute with milk and vinegar if necessary.
  • 1/2 cup Peanut Oil Keeps the cake moist; melted butter can replace.
  • 2 teaspoons Vanilla Extract Adds depth; opt for pure for best flavor.
  • 1.5 cups All-Purpose Flour Provides main structure; measure correctly.
  • 10 Oreos Roughly Crushed Oreos Avoid using boxed crumbs for optimal taste.
For the Glaze
  • 1 cup Powdered Sugar Provides sweetness; use a quality brand.
  • 2 tablespoons Milk Achieves right glaze consistency; opt for whole milk.
  • 1 teaspoon Vanilla Extract Enhances glaze flavor; choose pure.

Equipment

  • skull cakelet pan
  • Mixing Bowl
  • Stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) with the rack in the center.
  2. Prepare the skull cakelet pan by generously buttering it and dusting with Dutch process cocoa powder.
  3. Combine the strong hot coffee and Dutch process cocoa powder in a bowl until smooth, then set aside to cool.
  4. Blend sugar, kosher salt, baking soda, eggs, and egg yolk in a stand mixer on low speed for 1 minute.
  5. Gradually add buttermilk, peanut oil, and vanilla extract to the egg mixture while mixing on low speed for another minute.
  6. Mix in the all-purpose flour on medium speed for about 2 minutes.
  7. Gradually add the cocoa and coffee mixture, mixing on medium speed for about 3 minutes.
  8. Gently fold in the roughly crushed Oreos until evenly distributed.
  9. Pour the batter into the prepared pan, filling each cavity 3/4 full.
  10. Bake for 20-30 minutes, checking for doneness with a toothpick.
  11. Let the cakes cool in the pan for 15 minutes, then invert onto a wire rack.
  12. Whisk together powdered sugar, milk, and vanilla extract until smooth for the glaze.
  13. Dip each cooled mini skull cake into the glaze and place on a cooling rack.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. The cakes can be frozen for up to 2 months.

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