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1
Heat oven to 350F Grease and lightly flour fourteen 6-ounce custard cups.
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2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
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3
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
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4
Stir in water (batter will be thin).
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5
Fill each prepared cup with scant 1/2 cup batter.
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6
Place custard cups on cookie sheet.
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7
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
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8
Cool 5 minutes on wire racks; remove mini cakes from cups.
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9
Cool completely.
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10
Cut mini cakes horizontally about 1 inch from top.
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11
Spread bottom with FILLING:.
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12
Combine 1 cup whipping cream, 1/4 cup powdered sugar and 2 teaspoons instant espresso powder in a small bowl; whip until stiff.
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13
Replace tops of cakes and drizzle with cocoa glaze:.
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14
Stir together whipping cream and corn syrup in small saucepan.
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15
Stir together cocoa and sugar in small bowl; add to cream mixture, stirring well.
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16
Add butter.
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17
Cook over low heat, stirring constantly, until butter melts and mixture is smooth.
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18
Do not boil.
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19
Remove from heat; stir in vanilla.
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20
Cool to desired consistency.
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21
Refrigerate until serving time; store leftovers in refrigerator.
