Chocolate Seashell Cakelets

These mini chocolate cakes are baked in a seashell baking pan for a fun snack cake. The cakes are made with yogurt so they are moist and delicious.

I really loved the vanilla cakelets I made with my Nordic Ware Seashell Pan* a few weeks ago so I’ve been trying to decide what else to make with my seashell pan.

I decided to try making some chocolate yogurt mini cakes.  The cakes didn’t come out as pretty as the vanilla batter, but they still looked nice and have a glossy-like exterior.

These cakes are light, not too sweet. I love how they are small and bite-sized.  They make nice snack cakes and are great for gifting too.

Ingredients

• All-purpose
• Cocoa powder
• Baking powder
• Salt
• White sugar
• Plain yogurt
• Whisked eggs
• Strong brewed coffee – you only need a tablespoon
• Canola oil

Recipe Steps

Sift the flour, cocoa powder, and baking powder in a large bowl. Add the salt and sugar and stir. Add the yogurt, eggs, coffee, and oil and mix until combined.

Fill each mold 2/3 full with batter. Bake the cakelets for 20 minutes at 350°F.

Once the cakes are cooled, store them in an airtight container and they will keep for several days at room temperature.

More Mini Cake Recipes

• Pineapple Cakes
• Pumpkin Nutella Cakes
• Red Velvet Heart Cakes

Chocolate Yogurt Cakelets

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Dessert

Cuisine: American

These cakes are light, not too sweet and I love how they are small and bite-sized.

Print Pin Rate

Ingredients

• 1 cup all purpose flour
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup white sugar
• 3/4 cup plain yogurt
• 3 large eggs lightly whisk
• 1 tbsp strong brew coffee
• 1/2 cup canola oil

Instructions

• Preheat oven to 350°'F.
• In a large bowl, sift in flour, cocoa powder and baking powder. Add in salt, sugar. Stir to mix well. Add in all the wet ingredients: yogurt, eggs, coffee and oil. Use a whisk and whisk everything together until blended.
• Fill cakelet pan 2/3 full with batter and bake for approximately 20 minutes.

Notes

Recipe base adapted from Little Corner of Mine

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!