Some Chocolate Cake Shots are full of boozy goodness but don't contain any chocolate or cake. These are loaded with both chocolate and cake (but lack alcohol), and are perfect for a party or other festive occasion.
Get baking folks! A 3-month PRO Membership will go to the first person to try these out and post photos below!
Step 1: You'll Need. . .
- 1/2 cup (4 ounces) butter
- 1 cup and 2 tablespoons sugar
- 2 tablespoons cocoa powder
- 2 eggs
- 1 cup flour
- 1/3 cup cold milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon chocolate extract
- (optional) chocolate sprinkles
- (optional) if you want super-fancy cake shots, get or make some Magic Shell chocolate as well
- Mixing bowl
- Mixer or spoon
- Two silicone shot glass molds2
- Sheet pan or cookie sheet
- Cooking spray/oil
- 1/2 cup (4 ounces) butter, at room temperature
- 1 1/4 cups powdered sugar
- A splash each of vanilla and chocolate extracts
- 2 ounces semisweet or bittersweet chocolate, melted and cooled
- Mixing bowl
- Mixer (or whisk or spoon)
- Pastry bag
1 Since these cakes are made in a mold, they need to be firm so a pound cake works particularly well.
2 Please note that this mold is marketed for use making ice cubes, not for baking. Since these are baked in a low-temp oven though, they might be safer (kind of, maybe). If you have concerns about using it in the oven, please just use a regular cupcake/muffin tin and cut out the centers of your cupcakes after baking. Also, this mold is awesome for making gummi shot glasses.
Step 2: This Cake Is Not a Lie
- Cream butter and sugar together
- Mix in eggs, one at a time
- Beat in flour, 1/3 cup at a time, and milk, alternating each addition
- Add vanilla and chocolate extract and cocoa and mix well
- Lightly spray the shot glass mold with cooking spray
- Fill the cups of the mold almost to the top with batter. You'll need to gently squeeze each portion of the mold and bang it gently on the table to ensure they're all filled
- Place the mold on a sheet pan in the middle rack of a cold oven
- Turn oven on to 300 degrees Fahrenheit and bake for approximately 45 minutes (cakes should be rather firm on top and pulled away slightly from the sides of the mold)
- Allow to cool fully before unmolding (if extra batter has risen up over the top of the mold (bottom of the glass) you can trim it off before unmolding if desired)
- It might take a few tries to get the hang of unmolding the cake glasses - I find it works best to flip the mold upside-down and squeeze the top of each glass very gently until it slips out (similar to how you would squeeze toothpaste out of the tube)
Step 3: It's What's Inside That Counts
- Whip softened butter together with powdered sugar (make sure to add it slowly to avoid making a huge mess)
- Add in the extracts and cooled, melted chocolate and mix to combine well
- Transfer frosting to pastry bag and store in refrigerator until ready to use
- Before serving, pipe the buttercream frosting into the cake shot glasses and garnish with chocolate sprinkles
- Alternately (for super-fancy shots), pour a little Magic Shell onto a plate and dip the rim of the cake shot glasses in it, then dip into chocolate sprinkles and allow to set before piping in the frosting
- Toast and enjoy!