Mini Chocolate Skull Cakes

Step 1

Preheat oven to 350˚ F. Spray skull cake pan with non-stick cooking spray and flour well. Set aside.

Step 2

In a small sauce pan, whisk the butter, cocoa powder, salt, and water over medium heat until butter is melted. Remove from the heat and set aside.

Step 3

In a large bowl, whisk together the flour, sugar, and baking soda. Slowly add the chocolate mixture into the flour mixture while whisking. When batter is too thick, switch to a spoon. Add eggs, sour cream, and vanilla extract and mix until combined.

Step 4

Fill skull cavities about 90% full (cake won't rise a huge amount). Bake for about 25 minutes or until a toothpick inserted into the middle of a skull comes out clean. Let skulls cool completely (about an hour) before glazing.

Step 5

For the glaze, whisk together confectioner's sugar, milk, and vanilla extract in a small bowl. Generously brush glaze on cooled cakes and do a second or even third coat until the skulls are well coated (some of the glaze will be absorbed by the cake). Enjoy!