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Pink Cookie Dough Mini Cakes

Soft pink mini cakes topped with a dome of cookie dough and a glossy pink chocolate drizzle. A playful dessert that's perfect for celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 mini cakes
Course: Dessert, Party Desserts
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups All-purpose flour
  • 0.5 cups Unsalted butter, softened
  • 1 cups Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 0.5 teaspoon Baking powder
  • 0.5 cups Milk
  • 1 tablespoon Vegetable oil
  • Pink food coloring (optional) Add to reach desired shade
For the Topping
  • 1 cups Egg-free cookie dough, store-bought or homemade Essential for topping the cakes
  • 1 cups Pink chocolate chips For drizzling on top

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a mini cake pan thoroughly with butter or nonstick spray.
  2. Add the softened butter and granulated sugar into a large mixing bowl. Beat until light and fluffy.
  3. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
  4. Whisk together the flour and baking powder in a separate bowl. Gradually add this to the creamed mixture, alternating with milk, until smooth.
  5. If desired, mix in pink food coloring until evenly distributed.
Baking
  1. Pour the batter into the prepared mini cake pan, filling each cavity halfway.
  2. Bake for 12 to 15 minutes. Check for doneness with a toothpick.
  3. Allow cakes to cool completely in the pan before removing.
Topping
  1. Top each cooled cake with a generous dome of egg-free cookie dough.
  2. Melt the pink chocolate chips with vegetable oil in a small saucepan over low heat. Stir until smooth.
  3. Drizzle the melted pink chocolate over each mini cake and allow to set before serving.

Notes

Grease the pan thoroughly to avoid sticking. Don't overmix the batter, or cakes will be dense. Allow topping time to set to prevent smearing.