Mini White Chocolate Marble Cakes

Nothing completes a three-day weekend like a life changing recipe for mini cakes. Initially, I wanted to start putting together some fall related recipes. Believe it or not, these cakes were originally going to be apple cider bundt cakes. I plan to write an extensive reddit post after this blog post where I beg for someone to explain to me like i'm five, why my Silikomart mold made my mini cakes fall apart. Although my original recipe failed, I am proud to share that I have actually created the cutest and most delicious mini cakes that are incredibly moist and literally melt in your mouth. 

Ingredients:

115 g unsalted butter 

175 g cane sugar

2 large room temperature eggs

⅔ cup whipping cream

2 tbsp lemon juice

2 tsp vanilla extract

1 ½ cups cake flour

1 tsp baking powder

½ tsp salt

90 g melted semi-sweet chocolate chips 

45 g melted white chocolate chips

2 tsp cocoa powder

Directions: 

Preheat the oven to 350 degrees. Heavily butter ramekins, set aside. 

In another small bowl, whisk together whipping cream, lemon juice and vanilla extract, set aside.

Sift together cake flour, baking powder and salt. 

In a large bowl, use the paddle attachment and cream together butter and sugar until light and fluffy on medium speed about 3 minutes. Slowly beat in the eggs one at a time, and then the whipping cream mixture until well incorporated. Reduce mixer speed and then add in the sifted flour mixture and beat until just combined. 

Spoon out a third of the batter into a separate bowl. In one bowl, stir in the melted white chocolate. In the other bowl, stir in the melted chocolate and sift in the cocoa powder, and mix until well blended.

Spoon the batters into gallon sized ziploc bags and cut the tips. Alternate piping each batter into the base of each ramekin until each is about ⅔ full. 

Use something sharp and skinny like a knife and swirl the batter to create the marbling effect. Bake for 20 minutes. Cool the cakes for 30 minutes in the pan, flip, and enjoy!