Mini Chocolate Chip Crumb Cake
Indulge in the perfect balance of rich chocolate and buttery crumble with these delightful Mini Chocolate Chip Crumb Cakes! Designed to be both decadent and portable, these individually sized treats boast a tender, moist crumb thanks to the addition of sour cream and a hint of vanilla. Each mini cake is studded with sweet mini chocolate chips and topped with a cinnamon-infused brown sugar streusel, creating an irresistible combination of flavors and textures. With a quick 15-minute prep time and a dusting of powdered sugar for an elegant finish, these crumb cakes are ideal for brunch spreads, afternoon snacks, or a simple yet satisfying dessert. Perfectly portioned and irresistibly crumbly, they’re a must-try for chocolate lovers and crumb cake enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter (cold, cubed)
- 1 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups sour cream
- 2 tablespoons milk
- 1 teaspoons vanilla extract
- 1 large egg
- 0.5 cups mini chocolate chips
- 0.25 cups brown sugar (packed)
- 0.5 teaspoons ground cinnamon
- 1 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease or line a 6-cavity mini cake tin with parchment paper.
In a medium bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. Reserve 1/2 cup of this mixture for the topping.
To the remaining mixture, add the baking powder and baking soda. Mix to combine.
In a small bowl, whisk together the sour cream, milk, vanilla extract, and egg. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the cavities of the prepared mini cake tin, filling each about 3/4 full.
To the reserved crumb topping, add the brown sugar and cinnamon. Mix until well combined, then sprinkle this mixture generously over the tops of the batter in each cavity.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the tin for 10 minutes, then carefully remove them to a wire rack to cool completely.
Before serving, dust the tops with powdered sugar for an extra touch of sweetness and presentation.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 43.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
