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Savvy Saving Sunday: Chocolate Heart-Shaped Mini-Cakes, Cake Pops & More

Welcome back to our weekly Savvy Saving Sunday cooking series.

In honor of Valentine’s Day next week (Pssst… it ‘s on Friday!), the Diamond NestEgg team spent the weekend baking up a storm to find the perfect low budget treat.

Here, we share a variety of chocolate cupcakes, heart-shaped cakes & cake pops for you to make & give to loved ones. Not only are they fun to make, but each sweet treat costs significantly less than what you would pay in store!

Today’s heart-shaped mini-cakes come out to $0.65 per mini-cake.

 

IngredientsW/Tax
All-Purpose Flour (2 cups) $ 0.98
Granulated Sugar (1-1/2 cups) $ 0.59
Unsweetened Cocoa Powder (3/4 cup) $ 1.23
Baking Powder (2 teaspoon) $ 0.09
Baking Soda (1-1/2 teaspoon) $ 0.01
Salt (1 teaspoon) $ 0.01
Buttermilk (1 cup) $ 2.87
Canolia Oil (1/2 cup) $ 0.54
Eggs (2) $ 0.36
Vanilla Extract (2 teaspoons) $ 1.27
Boiling Water (1 cup) $ 0.02
Heavy Cream (1 cup) $ 2.17
Semisweet Chocoate Chips (2 cups) $ 3.26
Sprinkles $ 2.17
Total Cost – 24 Treats – w/ Tax (may vary depending on your location) $ 15.58

 

Now let’s start baking!

 

Total Time: 1.5 – 4.5 hours (the cake will take closer to 1.5 hours and the mini-cakes, cake pops and/ or cupcakes will take longer)

Prep Time: 30 minutes

Bake Time: 20 – 30 minutes

Wait Time: 2 – 3 hours 

Decoration Time: 20 – 30 minutes

Serves: 24 cake slices (or 6 heart-shaped mini-cakes, 6 cake pops and 12 cupcakes)

 

Preparation

Preheat oven to 350°. 

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. 

 

Pour milk and oil into the flour mixture. Add eggs and vanilla extract and mix well on medium speed. Reduce speed and slowly add boiling water to the cake batter until thoroughly combined. The batter will look very thin after this – this is how it should look, so don’t worry. 

 

 

Pour batter into two lightly buttered and floured 9-inch cake pans or two 7-inch cake pans and a cupcake pan. Bake the two 9-inch cakes for 30 minutes or until a toothpick inserted in the center of the chocolate cake comes out clean. The two 7-inch cakes and cupcakes will only need 20 minutes in the oven. 

 

 

Remove from the oven and let cool for 30 minutes. 

Prepare glaze about 10 minutes before you are ready to decorate. Place the heavy cream and chocolate chips into a microwave-safe measuring cup. Microwave on medium heat for three minutes, stopping and stirring at each 30-second interval. After the three minutes, stir until well-mixed. If the glaze is still lumpy, heat in the microwave another 30 seconds, stir and repeat as many times as necessary until the glaze is smooth.

 

 

Glaze and decorate the cakes/ cupcakes as desired. We didn’t decorate the cupcakes because Jennifer’s youngest likes his cupcakes simple – no glaze, no frosting, nothing.

 

To make heart-shaped mini-cakes 

Leave the cakes in the freezer for 30 minutes and remove.

Cut the cakes with a heart-shaped cookie cutter. Place the leftover pieces into a medium bowl and set aside to make the cake pops later. 

 

Line the outer edge of each cake with parchment paper or set the cakes on a cooling rack over a parchment-lined baking sheet to catch overflowing glaze. 

Slowly pour the glaze over each cake, starting in the middle and working outward. Make sure all sides are covered. There will be a lot of glaze pooled up on the parchment. This can be scraped up, melted and used again. If the glaze starts to thicken, reheat in the microwave at 30-second intervals and stir thoroughly. 

 

 

Decorate as desired with sprinkles, nuts and other toppings. Remove parchment paper. The cakes will lose their shine if you refrigerate them, but the shine will come back when the cakes are at room temperature again.

 

To make cake pops 

Add one tablespoon of glaze to the bowl with the leftover cake pieces. Mix on low speed until completely combined and a big ball is formed. If the ball is not forming properly (e.g. falling apart), add 1/2 tablespoon of glaze at a time, mixing and repeating until everything sticks together.

 

 

Scoop out about one tablespoon of cake mixture from the big ball. Roll that one tablespoon of cake mixture into a small round ball and place on a parchment-lined baking sheet. Repeat until the entire big ball mixture is gone. Freeze cake balls for 30 minutes.

 

 

Reheat the glaze in the microwave for about a minute. Remove cake balls from the freezer. We only had six, but if you are working on more, remove only 3 – 4 cake balls at a time so that the rest stay cold.

Dip a lollipop stick about 1/2-inch into the glaze and insert the stick about 3/4 through the center of the cake ball. Dip the cake ball into the glaze until it is completely covered. The glaze should totally cover the base of the cake ball where it meets the lollipop stick. Turn the stick carefully several times over the edge of the measuring cup to allow any excess glaze to drip off. 

 

 

Get creative and decorate as you wish with sprinkles, nuts and other toppings. Stick the lollipop stick with the cake pop into a Styrofoam block or box to set. 

Repeat with remaining cake balls. Reheat glaze at 30-second intervals as needed. 

Let the cake pops set for 30 – 60 minutes and store them in the refrigerator for up to one week.

NOTE: If no children are eating this, add 1 teaspoon of espresso powder to the flour mixture before adding in milk and oil. This will make the cake taste even more heavenly!

Bake & Share!

We’d love to see your creations! After you’ve finished, upload your photos to Instagram with the hashtag #simplesavvysundays and we’ll comment & share each one! Follow us on Instagram @DiamondNestEgg to follow along!

 

Happy cooking and enjoy your Sunday!

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