Kirbie's Cravings

Chocolate Mochi Seashells

Chewy mini chocolate mochi cakes are a fun twist on traditional mochi. These little cakes are baked in a seashell pan and are a quick and easy dessert to make.

overhead photo of a plate of Chocolate mochi seashells

I have to confess, I’m pretty proud of this recipe. Sometimes I try to create my own recipes, by fiddling with and combining previous ones I’ve tried, and the result isn’t always good. But I absolutely loved how these chocolate mochi cakes came out. It’s definitely now on my list of favorite recipes.

Growing up, I only ate the traditional mochi (i.e., plain white, non-flavored mochi).  When I first started seeing all sorts of differently flavored mochi like honeydew, coconut, grape, I was pretty skeptical. I’ve tried most of the different flavors and have liked some and hated others. But, chocolate mochi? I thought that would work really well.

This isn’t my first experiment with it. I’ve made mochi filled with chocolate ganache that I really enjoyed, so I figured chocolate mochi cake would be delicious, too.

For this recipe, I wanted to make cakelets so I used my Nordic Ware Seashell Pan*. I think mochi cake is easier to eat when it’s baked as bite-sized cakes instead of a whole cake.

close-up photo of a plate mini seashell cakes


  • Melted butter
  • Vanilla
  • Sugar
  • Eggs
  • Baking powder
  • Mochiko flour (glutinous rice flour)
  • Dutch-processed cocoa
  • Evaporated milk
  • Coconut milk
  • Chocolate chips

The batter is easy to make with just one bowl. First, mix the butter and sugar together and then add the coconut milk. Add the eggs and mix until combined. Add the flour, cocoa powder, baking powder, and vanilla. Stir in the chocolate chips.

Fill each mold 2/3 full with batter and then bake for 20 minutes at 350°F. Cool completely before serving. Store the cakelets in an airtight container.

The use of the dutch processed cocoa and chocolate chips give this recipe a deep chocolate taste.  I think they might even taste good without the chocolate chips.  The addition of coconut milk keeps the mochi cakes quite chewy. I will definitely make them again.

cakelets on a white plate.

More Chocolate Recipes

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Chocolate Mochi Seashells

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Asian
These mini mochi bites have a chewy texture and a rich chocolate flavor.


  • 1 cup butter melted
  • 2 tsp vanilla
  • 2 cups sugar
  • 4 eggs beaten
  • 2 tsp baking powder
  • (16-oz) box Mochiko flour
  • 1 cup dutch processed cocoa
  • 1 (12-oz) can evaporated milk
  • 1 cup coconut milk
  • 1 cup chocolate chips


  • Preheat over to 350°F. Cream the butter with sugar. Beat in the evaporated milk and coconut milk to the butter/sugar mixture. Beat eggs into the mixture. Beat in the rice flour, cocoa powder, baking powder and vanilla. Stir in the chocolate chips.
  • Spoon mixture into seashell pan, about 2/3 full. Bake in oven for about 20 minutes, until an inserted toothpick comes out clean. Cool completely before serving.

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!

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3 comments on “Chocolate Mochi Seashells”

  1. Pingback: Chocolate Hello Kitty mochi | Kirbie Cravings

  2. Hope you like them!

  3. Ooo I have a box of mochiko in the cupcboard, I think I’ll make these! Thanks! I love mochi

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