Copy Cat Recipe: Mini Warm Delights

I've eyed these Mini Warm Delights in the grocery store for a looooong time, but always refused to buy them because you have to pay about $3.00 for two teeeeeny tiny little single serving cakes.  I also thought that if I wanted a chocolate cake that bad, I'd just whip up an entire cake.  Well, in a moment of weakness, I finally bought them a few weeks ago.  I thought they were good, but still didn't think they were worth $1.50 each.  However, I was quite consumed with the idea of making myself a delicious little cake in just a couple of minutes. So, I decided I'd try to copy the recipe. 


I searched the Internet far and wide and found a lot of different recipes, but none were really all that appealing to me.  So, I experimented with my own recipe.  It turned out fabulous!  Much better than I ever could have expected.  And, I did a little taste test with my man friend and we both determined that my little recipe beats the Mini Warm Delights!  My cakes are more moist and more dense than the Mini Warm Delights.  I also think mine have a stronger chocolate flavor.  Take that Betty Crocker! ;-)  


I will warn you, the recipe below makes massive quantities.  But, you have options.  You can  make the recipe as directed below and store your mix in Tupperware at home.  I've even placed individual servings into small sandwich baggies and taken them to work so that whenever I need chocolate, it's there for me.  Or you can just cut the recipe down and have less on hand -- if you do so, just make sure you maintain the chocolate cake mix to brownie mix ratio (1:2). 


What you need for the cakes:
1 Chocolate Cake Mix
1 Box of Instant Chocolate Pudding
2 Boxes of Chocolate Brownie Mix
Miniature Chocolate Chips
Water


What you do to make the mix:
1.  Pour the chocolate cake mix and instant pudding mix into one bowl.  Stir well to combine the two powders.
  
2.  Add the two boxes of brownie mix.  Stir well. 


THAT'S IT!


When you want to make yourself a little cake, put 1/4 cup of the mixture and a teaspoon or two of miniature chocolate chips into a ramekin dish.  Add 7 Tsps (or 2 Tblsps + 1 Tsp) of water.  Stir well with a fork.  Microwave for 30-45 seconds. Then enjoy!


I put 1/4 cup of the mixture + some miniature chocolate chips into some baggies and took those, a ramekin, and a teaspoon to work.  So, when I need a little pick-me-up, it's there -- more delicious than the Mini Warm Delights, less expensive, and just as convenient!


Also, if you add about 1 Tsp of  Fudge Ice Cream Topping (like this, not like Hersey's Syrup) to the center of the ramekin before you microwave, you end up with a mini lava cake.  See the gooey fudge there:

Experiment away with toppings for these little cakes!  We've added whipped topping and ice cream and loved both! 


Enjoy!

Chocolate Buttermilk Cupcakes with Fudge Frosting

Apparently I made something with buttermilk recently.  I know this because I found an almost completely full container of buttermilk in my fridge.  It was set to expire the next day.  I can't, for the life of me, remember what I used that buttermilk for.  Anyhow, I didn't want to waste the leftover buttermilk, so I googled recipes using buttermilk and came up with this one.  I thought the cupcakes turned out well, although I'd probably tweak the recipe a bit if I made them again.  But, I thought the frosting was ahmazing!  I will be using this frosting recipe for many different things.  Or maybe I'll make it just to eat all by itself.  Out of the bowl.  By myself.  Don't judge.

Slightly adapted from: Emeril

Here's what I used to make the cupcakes:
3 Cups Flour

3 1/2 Tablespoons Cocoa Powder

1/2 Teaspoon Salt

1 Stick Butter

1/2 Cup Shortening

2 Cups Sugar

1 Cup Water

2 Eggs

1/2 Teaspoon baking soda

1/2 Cup Buttermilk

2 Teaspoons Vanilla extract

Here's what I did to make the cupcakes:
I lined a muffin pan with cupcake holders.  I mixed the flour, cocoa, and salt in a large mixing bowl.  On the stove, over medium heat, I combined the butter, shortening, sugar, and water.  I let that mixture boil.  Once it boiled, I poured it into the bowl holding the dry ingredients and mixed them all together well.  Next I added the eggs, soda, buttermilk and vanilla.  After all was mixed together well, I filled each muffin cup about 2/3 of the way full and put the pan in the oven.  I baked the cupcakes for about 18 minutes.  Make sure to pull them out of the oven when they spring back when touched and a toothpick inserted in the center comes out clean.

Here's what I used to make the frosting:

1 Stick Butter

1/2 Cup 2% Milk

1/2 Cup Cocoa Powder

1 Pound Powdered Sugar (half a bag) 

1 1/2 Teaspoons Vanilla

Here's what I did to make the frosting:
First, I mixed together the powdered sugar and the coca powder.  In a pan over medium heat I combined the butter and milk and heated until it boiled.  I added the butter/milk mixture to the sugar/coca mixture and whisked everything together well.  I added the vanilla and whisked to combine.  I iced the cupcakes while they were still warm.

     Hint:  If you do not ice the cupcakes while they are warm and the
     frosting is fresh, the frosting will be dull when it cools, rather
     than shiny.  It will not affect the taste at all, the cupcakes will just
     be less attractive.
This recipe made about 27 cupcakes for me.

Enjoy!