Mayan Cocoa Mini Cakes with Vanilla Bean Frosting

Created by Jenn's Food Journey
- Makes 6 mini cakes -

1/4 cup Mayan Cocoa powder
1/2 cup hot water
1/2 cup plus 2 1/2 Tablespoons all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
Vanilla Bean Frosting -

2 Tablespoons cream cheese, room temperature
1/4 - 1/2 cup powdered sugar
1 vanilla bean, split and scrapped
1/2 teaspoon vanilla extract


In a measuring cup or bowl, add the cocoa powder and hot water. Stir to combine and set aside. In another bowl, sift together 1/2 cup of flour, baking powder and salt; set aside.

Preheat oven to 375 degrees F. Spray 6 muffin tins with non-stick cooking spray. In a bowl of a stand mixer, using the paddle attachment, add the butter and sugar. Cream together on low to medium low setting until light and fluffy. Scrape down the sides and add the egg and vanilla extract. Mix together until just combined. Slowly add in the cooled chocolate mixture and mix until everything is combined. Pour into the prepared muffin tins and place in oven. Bake 15-20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Remove and allow cool.

To make the frosting - with a hand mixer, mix together the cream cheese, vanilla bean and vanilla extract. Add the powdered sugar a little at a time until you achieve your desired thickness and sweetness (I wanted mine to be sort of a glaze instead of a thick frosting). Once cakes are cooled, frost and enjoy!