Get the Recipe:
Mini Chocolate Pound Cakes with Butterscotch Glaze
These mini chocolate pound cakes are rich and moist, with a strong chocolate flavor. The butterscotch glaze adds a perfect rich, caramel-like flavor to the mixture making these mini cakes a perfect snack for when that sweet tooth strikes!
Ingredients
For the chocolate pound cakes:
- 2 ½ cups (300 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder, natural or Dutch process
- ½ teaspoon salt

- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g)
granulated sugar

- 4 large
eggs

- 1 cup (226 g)
sour cream

- 1 teaspoon vanilla extract
For the butterscotch glaze:
- ¼ cup (56 g) unsalted butter, softened
- 1 cup (200 g)
firmly packed light brown sugar

- 1 teaspoon lemon juice

- ½ cup (120 ml) heavy whipping cream, at room temperature
- ½ teaspoon salt
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Instructions
- TO MAKE THE POUND CAKES:
- Preheat the oven to 350°F (175°C). Grease 12 cups of a standard muffin pan.
- In a medium bowl, whisk together the flour, cocoa powder, and salt.
- Using an electric mixer on medium speed, beat the butter and sugar until creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the sour cream.
- Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a pick inserted into the center comes out clean.
- Let cool in the pan while making the butterscotch glaze.
- TO MAKE THE GLAZE:
- In a heavy-bottom saucepan, add the brown sugar, butter, lemon juice, and salt.
- Cook over medium heat until the butter is melted and the sugar is dissolved (5-6 minutes).
- Reduce the heat to low and slowly add the whipping cream, stirring occasionally.
- Cook for 7-8 minutes, until the glaze thickens up a bit.
- Remove from heat and let cool in the pan completely.
- When the glaze is cool, drizzle on top of the chocolate cakes. Sprinkle some chocolate chips on top, if desired.
Notes
- The glaze will thicken as it cools, so don't let it thicken too much when cooking.
- You can store the mini chocolate pound cakes and the butterscotch glaze separately and drizzle with the butterscotch glaze before serving.
- The mini chocolate pound cakes can be stored at room temperature for 2 days or in the fridge for up to 4 days. You can also freeze them for up to 2 months. The butterscotch glaze can be stored for up to 1 week at room temperature and up to 10 days in the fridge.
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