Mini Christmas Drip Cakes (Print-Friendly Version)

Enjoy the holiday season with these cute mini cakes drizzled with rich chocolate and topped with seasonal goodies like cranberries and golden sugar beads. Great for Christmas parties. Bookmark & tap.

# Ingredients You’ll Need:

→ Sponge Cake

01 - 1 cup plain flour
02 - 3/4 cup white sugar
03 - 1/2 cup soft butter, unsalted
04 - 1/2 cup full-fat milk
05 - 1 teaspoon baking powder
06 - Small amount of salt

→ Whipped Cream Frosting

07 - 1 cup chilled heavy cream
08 - 1/4 cup confectioners' sugar
09 - 1/2 teaspoon pure vanilla extract

→ Chocolate Ganache

10 - 1/2 cup heavy cream
11 - 4 ounces chopped dark chocolate
12 - 1 teaspoon butter, unsalted (if you want)

→ Festive Toppings

13 - Fresh red berries or cranberries
14 - Edible gold dust or gold sugar pearls
15 - Sticks of cinnamon
16 - Small food-safe pine or rosemary twigs
17 - Optional candied orange zest
18 - Optional tiny gingerbread treats
19 - Optional silver decorative sprinkles

# How to Make It:

01 - Heat your oven to 350°F (175°C). Mix the soft unsalted butter with white sugar in a bowl until it's fluffy and pale. Add the full-fat milk and stir well. In another bowl, combine plain flour, baking powder, and a tiny bit of salt. Gently mix the dry stuff into the wet stuff just until everything's combined.
02 - Coat mini cake pans or muffin tins with butter or put in paper liners. Pour about 1/3 to 1/2 cup batter in each spot. Stick them in the oven for 20-25 minutes. They're done when a toothpick comes out clean after poking. Let them cool all the way on a rack.
03 - Take a cold mixing bowl and add your chilled heavy cream, confectioners' sugar, and pure vanilla extract. Beat everything with a mixer or by hand until the cream stands up in firm peaks. Scoop this whipped cream into a piping bag that has a star tip to make pretty swirls later.
04 - Warm up the heavy cream in a small pot until it's hot but not bubbling. Pour this hot cream over your chopped dark chocolate in a heat-safe bowl and leave it alone for a minute. Then stir until it's smooth and shiny. You can mix in a bit of butter for extra shine if you want. Let the mixture cool down a bit until it's thick enough to drip slowly.
05 - Squeeze swirls of whipped cream on top of each cooled little cake. Then carefully spoon or drizzle the chocolate mixture over the tops so it runs down the sides a bit.
06 - Finish with red berries or cranberries, gold sugar bits, sticks of cinnamon, and little sprigs of rosemary or pine. If you want to get extra fancy, add some candied orange zest, tiny gingerbread treats, or silver sprinkles for more holiday feel.

# Extra Suggestions:

01 - For cakes that look the same size, pick molds that hold 1/3 to 1/2 cup batter each. Wait until your chocolate mix thickens just enough to drip slowly for that perfect look.
02 - You can make the cakes a day early and add decorations before you serve them. Any extras will stay good for up to 3 days if you keep them in a sealed container with parchment paper between each cake.
03 - Take cakes out of the fridge early so they warm up for the best taste and feel. Put on chocolate and toppings after warming them up.
04 - You can swap in gluten-free flour instead of plain flour if you need to.

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