Espresso Filled Mini Cakes

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• ESPRESSO CREAM FILLING (recipe follows) OR apricot preserves or other flavor of your choice
• COCOA GLAZE(recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and lightly flour fourteen 6-ounce custard cups.
   
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet.
   
3. 3 Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks; remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with FILLING or preserves; replace top of cake. Drizzle with COCOA GLAZE. Refrigerate until serving time. Refrigerate leftover cakes. About 14 mini cakes.
   
   ESPRESSO CREAM FILLING: Combine 1 cup (1/2 pt.) cold whipping cream, 1/4 cup powdered sugar and 2 teaspoons powdered instant espresso (or powdered instant coffee) in small bowl; beat until stiff. About 2 cups filling.
   
   COCOA GLAZE
   1/2 cup whipping cream
   1-1/2 teaspoons light corn syrup
   1/2 cup HERSHEY'S Cocoa
   1/2 cup sugar
   1 tablespoon butter
   1-1/2 teaspoons vanilla extract
   
   Stir together whipping cream and corn syrup in small saucepan. Stir together cocoa and sugar in small bowl; add to cream mixture, stirring well. Add butter. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Do not boil. Remove from heat; stir in vanilla. Cool to desired consistency. About 1 cup glaze.
   
   NOTE: Glaze may be stored in airtight container in refrigerator up to 2 weeks. Reheat over low heat, stirring constantly.
   
   VARIATION: CUPCAKES: Line muffin pan (2-1/2 inches in diameter) with paper bake cups. Fill 1/2 full with batter. Bake at 350°F. 20 minutes or until wooden pick inserted in center comes out clean. Fill and glaze as directed in recipe. About 3 dozen cupcakes. http://www.hersheys.com/recipes/recipes-by-type/13/Cakes-Frostings.aspx