Adrians Boutique

Jenny Adrian
Buhler, Kansas

Chocolate Amaretto Mini Cakes getting the finishing touch

1 box chocolate cake mix, prepared as directed, unbaked
1 box Wind & Willow White Chocolate Amaretto Cheeseball Mix
1 egg, slightly beaten
8 oz. cream cheese
1 12 oz. bag chocolate chips
1/3 bar paraffin wax (find in the canning & preserving aisle)
1 white chocolate cupcake topping (by the cake mixes), OR white chocolate for melting for garnish.

Mix cake mix according to package directions. Set aside.  Mix Wind & Willow Dessert Mix with the egg and softened cream cheese. Beat well, then set aside. Fill cupcake pan (either square or round) about 1/3 full with cake batter.  Drop tablespoon of cream cheese mixture carefully into the center of each cake. Top with a little more batter.  Bake for approximately 20 – 30 minutes at 350 depending on the size of your cupcake pans until toothpick comes out clean.  Let cool for about 10 minutes, then remove from pan. Set on a wire rack to cool completely.  Cut off the tops of the cakes and reserve for another purpose.  Turn top side down. Melt chocolate chips with paraffin wax over boiling water in the top of a double boiler. Now for the messy part: “Frost” the 4 sides of the cakes with the back of a spoon; place on wire rack and coat the top of the cakes with chocolate/wax mixture.  The bottom of the cupcake is now the nice flat top of the cakes. This part is messy and fun! Let cool completely, then garnish with white chocolate drizzle.  Refrigerate leftovers.  Enjoy!

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Downtown Buhler, Kansas

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